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Tag: cooking

Farm and Table

A cook bakes

There are chefs who excel in both baking and cooking just as there are musicians, such as Yo-Yo Ma and Peter Serkin, who excel at interpreting classical music scores and improvising over a jazz chart.

by Bob Luhmann
Posted on June 28, 2020
Life In the Berkshires

CONNECTIONS: Berkshires’ homespun settlement

Somehow out of the mix, in a short span of time, the seeds of a new country were planted and Arcadia — the New Eden — grew.

by Carole Owens
Posted on June 16, 2020
Farm and Table

A Yankee in Letitia’s court

Beyond learning to avoid moonshine and duck ponds in Tallahassee, I did learn the joys of oysters from Apalachicola and fresh Gulf shrimp.

by Bob Luhmann
Posted on June 14, 2020
Radishes

The Self-Taught Gardener: The procrastinating vegetable gardener

Beware, impatient gardeners. If you garden like Thomas Jefferson, you just might lose the farm! Here’s better advice from our Self-Taught Gardener.

by Lee Buttala
Posted on June 4, 2020
Farm and Table

From tuna fish on rice to risotto

The wonderful thing about risotto is it’s like a blank canvas, providing a relatively neutral base allowing whatever ingredients are added to shine.

by Bob Luhmann
Posted on May 31, 2020
Viewpoints

I Publius: Social distancing

People can get antsy and often angry when they are locked inside. They pick silly fights.

by Alan Chartock
Posted on April 18, 2020
Life In the Berkshires

In the trenches: At home with my kids

Despite all the uncertainty swirling about that highlights all I can’t control, there is one thing I can control: the atmosphere inside my home.

by Hannah Van Sickle
Posted on March 31, 2020
Arts & Entertainment

West Stockbridge student to be featured contestant on Food Network’s ‘Chopped Junior’

Four contestants aged 9 to 12 who have demonstrated their knowledge of food and skill in the kitchen are given “mystery baskets” of ingredients they must include in dishes they create on the spot.

by Sheela Clary
Posted on November 18, 2019
Farm and Table

Ramps: Eagerly anticipated (and delicious) signs of spring

Native peoples celebrated the arrival of ramps with festivals. Some ramp festivals continue in Appalachia to this day. For early Americans, their eager ramp consumption relieved the sores and tiredness of months of vitamin C-depleted winter.

by Carolyn Newberger
Posted on May 11, 2019
Farm and Table

REVIEW: Janet Reich Elsbach’s ‘Extra Helping’ incredibly thoughtful with practical advice

In a world where many find it increasingly hard to connect, Elsbach sees food as a great connector, one capable of spanning even the greatest divides.

by Hannah Van Sickle
Posted on November 13, 2018
Arts & Entertainment

AUDIO REVIEW: Authors reading their own works

Sometimes you just want to hear an author read his or her own audiobook.

by Rochelle O'Gorman
Posted on June 25, 2018
Farm and Table

NATURE’S TURN: Soup, salad, side and sweet: Garden-Grown

It has been tedious sorting through garden vegetables that were either stuffed into the refrigerator or placed in a cold room when brought in from the precipitous advent of frigid temperatures and arctic winds three weeks ago.

by Judy Isacoff
Posted on December 4, 2017
Farm and Table

WHAT’S COOKIN’: In the kitchen with Hank Ferlauto, making pasta

Ferlauto not only cooks at home, but is a volunteer chef at the Monday night dinners at Berkshire South Regional Community Center.

by Laurily Epstein
Posted on February 1, 2017
Farm and Table

WHAT’S COOKIN’: In the kitchen with Mal Wasserman

Her favorite Sunday activity is cooking. Given the weather, soups and stews are obvious choices.

by Laurily Epstein
Posted on January 26, 2017
Farm and Table

WHAT’S COOKIN’: Sharon Gregory’s easy fish stew

“Cooking was part of our family life,” Gregory says of her parents, both “daring” cooks. “I was exposed to well-prepared food as I grew up.”

by Laurily Epstein
Posted on November 2, 2016
Farm and Table

COOK’S CORNER: Grilling the Thanksgiving turkey

Cook the bird on the grill. Once you do, you will never cook it in the oven again. The flavor will be awesome! Trust me!

by Nick Diller
Posted on October 24, 2016
Farm and Table

WHAT’S COOKIN’: Michael and Maureen Banner

Much of what they cook is done without consulting recipes because they like to experiment .

by Laurily Epstein
Posted on October 11, 2016
Farm and Table

OFF RANGE WITH ANNE E.: Light up the stove

I’ll share with you my kitchen experiences, tricks of the trade, insider’s knowledge and how to make it look easy. Don’t worry.

by Anne Dwyer
Posted on October 11, 2016
Farm and Table

WHAT’S COOKIN’: In the kitchen with Barbara Bonner

Recently, Bonner made a batch of putanesca, an Italian tomato sauce, while I watched. She likes it partly because it is easy to make and hearty to eat.

by Laurily Epstein
Posted on September 28, 2016
Farm and Table

EUSTIS ON FOOD: The simple meringue

These are about as simple a dessert as there is, and with the counterpoint of the crackly-on-the-outside against the chewy-on-the-inside, it’s just perfection.

by Tim Eustis
Posted on March 29, 2016
Farm and Table

FOODS OF LOVE: Dark chocolate lovers

Possibly the purest expression of love is cooking, especially on Valentine’s Day.

by Adam Zieminski
Posted on February 6, 2016
Farm and Table

EUSTIS ON FOOD: The perfect pizza, and how to make it

What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.

by Tim Eustis
Posted on December 26, 2015
Farm and Table

EATING IN SEASON: Tomato heaven

I find it hard to eat all the tomatoes that my plants produce. And guilt settles in. I can’t let them go to waste.

by Carole Murko
Posted on September 4, 2015
Farm and Table

EATING IN SEASON: Garlic Scapes

I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.

by Carole Murko
Posted on June 29, 2015
Farm and Table

EATING IN SEASON: Fresh strawberries

Those delicate heart-shaped berries inspire me to cook up a storm. Is there nothing better than a strawberry rhubarb pie, or how about some strawberry ice cream and better yet, preserving the bounty and canning some strawberry jam?

by Carole Murko
Posted on June 11, 2015
Farm and Table

Food & Wine: Bánh Mì sandwich, fusion of east and west   

The juxtaposition of the umami rich Maggi Sauce with the unique taste of cilantro and the sweet and sour bite of the pickles in a cocoon of French bread slathered with mayonnaise makes for a wonderful fusion of east and west. This is the yin and the yang of sandwiches. Namaste.

by Tim Eustis
Posted on May 18, 2015
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