Food

Food

Cheddar Making 101: Sharpen Your Artisanal Skills

By Betsy Miller Peter Kindel demonstrates cheese-making techniques in a class on Burratta cheese held earlier this year. Why, when every market, every artisanal shop and nearly every farm stand offers a variety of cheeses, would anyone want to make cheese from scratch? Nobody could argue with the fine cheeses

By Editor

Food

Recipe: Spicy Lentil Soup

Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Recipe: Lamb and Freekeh Stew

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

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Food

Shunpike Dairy: Milk So Fresh, You Pour It Yourself

By Don Rosendale Every day or so, Kelly Fierrevante drives to the Shunpike Dairy in Millbrook to fill a container of raw milk for her three sons. She says she makes the trip, and pays more than what she might for a quart of milk in the supermarket, not only

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Food

Recipe: Kohlrabi Fries

Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Homemade Peppermint-Stick Ice Cream

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

Vanilla Cardamom Baked Apples

Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Recipe: Brisket Chili

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

The Gift of Cuisine: A Class at the CIA

By Don Rosendale Last Saturday I learned how to cook risotto without it turning into mush; how to make mozzarella from scratch; how to mix flour and eggs and crank them through an old-fashioned pasta machine to make tagliatelle; that peppers slice more easily if you cut from the soft,

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Food

Recipe: Farinata — Comfort In A Bowl

Margaret Roach, our Hudson Valley neighbor, is author of a trio of bestselling books, A Way to Garden, And I Shall Have Some Peace There, and The Backyard Parables. Formerly editorial director at Martha Stewart Living, Margaret publishes a wildly popular blog, A Way to Garden, called “the best garden

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Food

Ben Gable Savories, Chatham's New Hotspot

By Marilyn Bethany “People kept telling us we were moving to the wrong end of town," says Ben Gable, co-proprietor with Michael Gray of Chatham’s new eat-in, take-out specialty food boutique, Ben Gable Savories. Upon closer examination, it seems fair to say that whichever end of town Ben

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Food

Table Six

A special addition to the eating experience in the area with "the best view in the Berkshires"

By Lisa Green