Food
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With annual St. Patrick's Day celebrations cropping up across the globe this Friday, revelers in both homes and businesses are preparing Irish-themed meals and stocking up on a staple of the day: Irish beer, particularly the signature Celtic brew, … more
I have to start out by saying: I am so cold — brrrrrrr! It's January and freezing outside.And with that having been said, so much for local produce. Although the trend continues toward eating locally, it is difficult to be a year-round … more
2017 will be the year of healthy eating in the Berkshires, or at least, that's what many local chefs and food purveyors believe."The biggest thing I really see in food trends right now is people thinking health conscious and wanting vegan or … more
When I was looking through my Aunt Marion's cookbook just before Christmas in search of her bourbon ball recipe, I ran across a clipping from Southern Living magazine for Hummingbird Cake. I have no idea why it's called that, maybe because of all … more
After the holidays, our appetites can go in a couple of different directions. On the one hand, after a steady diet of stuffed birds and figgy puddings, we seek something lighter, something that feels clean and simple. On the other hand, it's cold … more
This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.But it's not just the guests who will be happy. The whole dish comes together in about 20 minutes. … more
How much cake have you eaten in the past two weeks? I have eaten way too much. There's chocolate on every table, ice cream at every gathering, holiday cake just going to go to waste if you don't eat it literally right now. My body is definitely in … more
A plum pudding gently steams on the stove as I am writing this column my mother's recipe. Sweetly spiced, dark with molasses and a bit boozy from flaming the pudding, she served it on Christmas day with either marshmallow sauce or lemon sauce. Many … more
I really love writing a food column. I never know when, how or who is going to give me their favorites recipes — and sometimes the resulting baked good or dish itself. I get recipes in the mail, by email and more frequently from people I encounter at my part-time job or on the street. more
For the past few months, my husband (Eagle reporter Adam Shanks) has been bartering bread for eggs. He makes the bread every Monday, a beautiful sourdough boule with crusty edges and a soft interior, made with starter he lovingly cultivates and maintains. more
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