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Food / Dining

A whole turkey is cut up into manageable pieces, rubbed with plenty of spices, then braised until tender. The method allows for easy transport and reheating. (Bill Hogan/Chicago Tribune/TNS)

Thanksgiving, the ulitimate potluck

Friday, November 21, 2014

By JEANMARIE BROWNSON Chicago Tribune Long gone are the days of one person cooking the whole Thanksgiving dinner. These days, many guests volunteer to bring a part of the meal, for a bunch of reasons — special diets or food preferences, but mostly, for the pleasure of cooking. They practically beg to bring their all-time favorite dish, or the newest idea they found in a magazine. Friends of ours always want to share a favorite wine or craft beer. For Thanksgiving, about two dozen of us gather at my sister’s home. She’s a practical person and plans two turkeys — one braised in a portable … 0

Timing is everything

Friday, November 21, 2014

By BILL DALEY Chicago Tribune Question: I love to cook on Thanksgiving. I do the full meal of turkey, stuffing, rolls, sweet potato casserole, mashed potatoes, gravy and cranberry sauce. Sometimes, when family comes, they like to bring a green bean casserole that needs to be heated up, or they are not a … 0

Whip it, whip it good

Friday, November 21, 2014

By NOELLE CARTER Los Angeles Times Homemade whipped cream. Try it just once and you’ll never look at the store brands again. Nothing beats the flavor or texture, and preparation is simple. Purists are right — using a hand whisk is one of the best ways. But here’s a secret: I think the … 0

Seafood reigns at the Ocean Grill & Steakhouse

Tuesday, September 16, 2014

By TINKY WEISBLAT Special to The Recorder The atmosphere in the Ocean Grill & Steakhouse on Federal Street in Greenfield is one of quiet professionalism. Chef Jim Sands and manager Julia Krochmalny are clearly very good at what … 0

Savoring the Seasons: More tasty festival fun!

Tuesday, September 16, 2014

By MARY MCCLINTOCK What do garlic, mushrooms, and pudding have in common? They’re all foods with western Mass festivals devoted to them in coming weeks. New to wild edible mushrooms? The Fungi Fair on Sept. 20 is a great place to learn about these tasty wild edibles. Hooray … 0

Savoring the Seasons: Spicy and sweet

Tuesday, September 9, 2014

By MARY MCCLINTOCK What’s your food preserve/storage tally for this week? I’ve put many bags of green beans in the freezer, processed basil, garlic, parsley and olive oil into pesto and squirreled away several bags of ground cherries. I didn’t make pickles, but bought many jars from my … 0

SavoringTheSeasons: Squirreling away food for winter ...

Wednesday, September 3, 2014

By MARY MCCLINTOCK “The next time I see these green beans, it will be a cold mid-winter day when I pull this bag out of the freezer and pour them into soup I’ll make with stock and meat from a Diemand Farm turkey.” That was my thought on … 0

Savoring the Seasons: Corn, conversations and cookbooks!

Tuesday, August 26, 2014

By MARY MCCLINTOCK Thanks to a kind invitation by Zenaida Diaz, Activities Director at Poet’s Seat Health Care Center in Greenfield, I spent a LOVELY hour last Friday chatting and enjoying locally grown treats with Poet’s Seat residents. We sat around a big table, munching on cherry tomatoes … 0

Blue Plate Special: Cooking with heart at Shelburne Falls’ Hearty Eats

Tuesday, August 19, 2014

By TINKY WEISBLAT Special to The Recorder A few years ago, Andrea Beaudoin was all business. Today, her business — Hearty Eats on Bridge Street in Shelburne Falls — has a lot of heart. The 30-year-old Conway resident … 0

Savoring The Seasons: All I can do is grin

Tuesday, August 19, 2014

By MARY MCCLINTOCK What a lovely evening! For the 10th August in a row, I’m sitting on a Sunday evening writing about another fabulous Free Harvest Supper. I have a big, tired grin on my face and a mind full of many scenes: Jim Zaccara of Hope & … 0

Savoring the Seasons: The power of an idea and community: The 10th annual Free Harvest Supper of locally grown food

Tuesday, August 12, 2014

By MARY MCCLINTOCK A month ago, at the celebration of the 40th anniversary of the Greenfield Farmers Market, I sat on the Greenfield Town Common with two of the market founders, Juanita Nelson and Ann Kretzenger, and talked … 0

Savoring the Seasons: Beets; a root for all seasons

Tuesday, August 5, 2014

By VINSULA HASTINGS (Mary’s Note: I’m on vacation this week. Vinsula’s a recent UMass graduate and great cook who aspires to involve food and local eating in her work.) Since mid July, I’ve been scouting my local farmers markets for beets. Perhaps this sounds strange, since most people … 0

Savoring The Seasons: It’s time!

Tuesday, July 29, 2014

By MARY MCCLINTOCK It’s time... to make “thumb jam” by using your thumb to smash fresh-off-the-vine raspberries onto hot buttered toast. It’s time ... to sit chatting with a friend on the porch while cutting green beans into bite-sized pieces, then blanching and freezing them to enliven winter … 0