Keyword search: Food
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...
By CLAIRE HOPLEY
Though herbs look modest sitting on supermarket shelves or waving from their corner of the garden, their aromas promise power and magic. They certainly cast lovely spells on food, brightening its flavors, and pairing up in happy marriages such as...
By NYSSA KRUSE
NORTHAMPTON — A man in an oversized jacket walked out of Haymarket Cafe on Tuesday morning carrying a cardboard sign asking for coffee, cash or anything strangers could spare. It was a request the cafe is prepared to fulfill, at least with food,...
I went to my niece’s baby shower last weekend. A three-hour drive up and a three-hour drive home, all in one day. I didn’t mind, though, it was springy and the green landscape was nice to look at after the long winter. When I arrived, after hugs and...
Tis the season. Yes, it’s full blown spring but that’s not what I’m talking about. I’m talking about horse racing season. I can’t help it. It is in my blood. From the days when my father took me, at a very young age, to the Three-County Fair grounds...
By LISA SPEAR
For me, there is nothing better than a hot serving of fries, doused in beef gravy.The fries, of course, must still retain their crispy integrity while simultaneously soaking up the savory gravy.Then, there must be globs of mozzarella cheese curd...
By Caitlin Ashworth and Jack Suntrup
Radio personality Monte Belmonte’s fight against hunger took a giant step forward Tuesday when his two-day, 43-mile march from Springfield to Greenfield raised a record $183,299 and counting.“I felt like I had the wind knocked out of me for the last...
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