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By PAT JAMES

Community gardens grow on all kinds of land. Many gardens start as derelict lots, long abandoned by owners who sometimes reclaim the property after community gardeners reveal its beauty and productivity.Schools and parks are common sites for community...

By MOLLY PARR

I’ll be first to admit that I look to restaurants for menu inspiration in my own kitchen. Broccoli Caesar Kimchi Salad from Vegan Pizzaland, I’m looking at you. And my friend Andrew, to whom I totally owe the recipe for the Kale Caesar Salad from Paul...

When it’s this cold outside, I don’t simply want to eat this savory baked french toast, I want to be it: warm, tucked cozily into a pan, full of cheese. Specifically, “rosemary, brie, whole grain mustard, and frozen raspberries from our own bush,”...

By LISA GOODRICH

Farms are the foundation of our local food system, with farmers markets, farm stands, and community markets providing the predominant means of providing local food to customers. And for some members of the community, the ability to order fresh, local...

This sauteed fresh spinach with lots of garlic and a few pomegranate seeds was actually the more photogenic side dish to the Tunisian-style sweet couscous with raisins, apricots, and almonds behind it, according to photographer Shel Horowitz. D. Dina...

By ROBIN GOLDSTEIN

In Amritsar, India, on the banks of a shimmering pond called AmritSarovar (Pool of the Nectar of Immortality), sits the Sri Harmandir Sahib. It is the Adobe of God, known colloquially as the “Golden Temple,” and it is one of the most important sites...

By ROBIN GOLDSTEIN

The hamlet of Shelburne Falls, cradled in the gently rolling foothills of the Berkshires, is a rustic spill of 1800s mill buildings and even older wooden barns along an elbow bend of the Deerfield River. It’s my favorite easy day trip or overnight...

By EMILY THURLOW

EASTHAMPTON — A shuttered Main Street restaurant that beckoned national attention has reopened its doors under a new name.Three former employees of Coco and The Cellar Bar and two area restaurateurs have relaunched the 95 Main St. hot spot under the...

By BERA DUNAU

NORTHAMPTON — Last year India House won the lottery — for a liquor license, a coveted item for many downtown restaurants.“It was like, did it really happen?” said Alka Kanoujia, who owns the restaurant with her husband Omprakash Kanoujia.Now, the...

By BERA DUNAU

AMHERST — Antonio Marquez Diaz grew up in Guadalajara, Mexico, where he was a restaurant owner. Now Diaz is making a home for himself and his family in the Pioneer Valley, and is looking to change how people view his home country and its...

By AMERICA’S TEST KITCHEN

A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavors and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra...

By ASSOCIATED PRESS

CONCORD, N.H. — To highlight New Hampshire’s tax-free status and to thank out-of-state customers, the state liquor commission is offering them discounts at its liquor and wine outlet stores.The “No Taxation on Our Libations” sale is providing...

By BERA DUNAU

NORTHAMPTON — When he was around 10 years old, Andrew Brow went to Pizzeria Paradiso. As he was watching one of the cooks work, their eyes met and something special happened: The cook threw him a pizza dough.“I caught it, and I threw it back up to...

By DANIEL NEMAN

Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola.But why would you want to?Most cheeses require rennet, an enzyme found in the stomach of cows (and sheep and goats). Rennet is what gives...

By JACQUELYN VOGHEL

NORTHAMPTON — Over the decades, the train car diner on Strong Avenue has been known under various names, including Red Lion Diner, Miss Northampton Diner, and most recently, Kathy’s Diner.Now, the familiar sight is set to reopen under the name...

By M.J. TIDWELL

SOUTHAMPTON — The Opa Opa Steakhouse and Brewery in Southampton is getting a fresh concept and a facelift, according to new owner, manager, and executive chef, John Piskor.“I’m a young man who has basically decided to bet the family farm and open my...

By ELIZABETH KARMEL

You can’t beat hot-from-the oven, crispy-on-the-outside, tender-on-the-inside, buttermilk biscuits.I like mine slathered with sweet butter and molasses, or stuffed with salty country ham. I am not picky: I like them for breakfast, lunch and/or dinner....

By KATIE WORKMAN

Green Goddess Dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs. In those days, celebrity chefs were not Food Network Stars, but usually white-toqued men either from, or trained in,...

Summertime is fair time and that means it’s time for my annual fair food roundup from around the country. I have a certain fascination for the crazy foods these fair vendors invent. I always have fun researching them and wonder what they will come up...

HADLEY — On Thursday, June 22, Whole Foods Market in Hadley will host a 5 percent Community Giving Day to benefit food security nonprofits in the Pioneer Valley. The store will donate 5 percent of that day’s sales split between Greenfield-based Just...