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These hamantaschen — filled pastries made to share in celebration of the Jewish holiday of Purim (March 6-7 this year) — are some of dozens that were sent to friends and family all over the country. The name hamantash is a reference to Haman, the...

By MOLLY PARR

Cabbage, like cauliflower last year and kale before that, is having a moment. Last week, The Washington Post offered a recipe for shredded, roasted cabbage, served with jammy eggs and quinoa. The New York Times recently suggested grilling wedges of...

This week’s winning photo is of a warm, apple, lattice top crust-only dessert made for a recent chilly evening from Laura Frogameni of Florence. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or...

This week’s winning photo is of a colorful, delicious — and pescatarian — preparation from Barbara Sharp of Northampton:  a bed of potatoes, sauteed spinach, carrots, and salmon with zataar, a spice popular in the Mediterranean Middle East.How to...

‘Barbecue” means many different things to many different people. So does “BBQ.” So let’s get the first big question out of the way first: Is it barbecue or BBQ? Google Trends, the super-brain, says it’s BBQ. U.S. searches for both terms peak each year...

By Sam Drysdale

BOSTON — Residents all over Massachusetts are scheduled to absorb a significant decrease in food assistance aid in just over two weeks, with more than 630,000 households facing a loss of about a third of what they have received in SNAP benefits over...

Janice Doyama of Amherst submitted this photo of “authentic triangular shaped Japanese rice balls called O-musubi,” made by her husband, Yukio. “They are flavored with pickled plums and a seaweed sesame seed condiment,” she said. Yum!How to enter:...

By LISA GOODRICH

At first glance, Charlemont may seem an unlikely place to open a restaurant that features New Orleans cooking. When the pandemic offered a chance to try something new, Wesley Janssen and family saw the opportunity for a homecoming.The Northfield...

A beautiful bounty of fresh eggs, sent in by Sarah Pipczynski of Hadley. “These colorful eggs come from several breeds and mixed breeds in my flock, including Americanas, Easter Eggers and Silkies,” she said.How to enter: Snap a pic of something...

By JACOB NELSON

Talk to most farmers raising animals on pasture, and they’ll tell you the same thing – from a farming perspective, the animals are secondary.“Our mantra is creating good food from grass,” says Kyle Bostrom of Bostrom Farm in Greenfield. “Basically, we...

By CHRIS LARABEE

DEERFIELD — Looking for a diner-style breakfast at a cheap price? Chris Dodge and Jim Dion have you covered.The two brothers, who are both military veterans, have opened The 5&10 Breakfast Club in the Tibetan Plaza at 265 Greenfield Road, with the...

By EMILY THURLOW

EASTHAMPTON — Almost every morning, Robin Bialecki is up at 5 a.m. to make her rounds at grocery stores like Big Y and Stop & Shop, salvaging unsellable food items that can be distributed to those in need through the food pantry at the Easthampton...

A simple moment of beauty: Denise Heintze of Easthampton took a pause to admire her chioggia beets before cooking them. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to...

By DOMENIC POLI

The United States is experiencing the deadliest bird flu outbreak in its history, labor costs continue to increase and the national average price of gas hovers around $3.40 per gallon.But what’s that got to do with the price of eggs? It turns out,...

By SAM DORAN

The Legislature’s Food System Caucus is getting ready to “fight like hell” for its priorities, co-chair Sen. Jo Comerford said Wednesday, and another caucus leader said money to combat hunger can be realized by the savings it will create elsewhere in...

By CHRIS LARABEE

SUNDERLAND — What better way to build community than to break bread? Or, in this case, bake it.The fourth, fifth and sixth grade classes at Sunderland Elementary School came together Wednesday morning for one of the school’s first assemblies since the...

By MOLLY PARR

I’ve been on a bit of a salad binge lately. This is not a New Year’s resolution, mind you – past pandemic resolutions have included eating more burritos (mildly successful), and eating things that really hit the spot (wonderfully successful). This...

Amy Diehl, communications specialist at ServiceNet, sent in this photo from ServiceNet’s Rooster Café of shiitake mushroom and barley soup, made with mushrooms grown locally at Prospect Meadow Farm. She noted, “Both the café and farm are part of...

By ROBIN GOLDSTEIN

With a new year of dining ahead, it’s time to boil down all of my last year’s recommendations into a cheat sheet that you can clip or print and stick on your fridge: the best of Best Bites. I’ve picked 40 amazing places to eat and drink in the area...

Often the best way to appreciate a vegetable’s beauty is by doing nothing to it. Peggy Sanders of Northampton sent in this simple photo and wrote, “When I first saw a romanesco, I was transfixed by the unique shape and chartreuse color. It’s an...