Saturday, June 15, 2024

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Farm and Table

From the kitchen of Monica Bliss

A recipe for Soda Bread.

Dorothy’s Estaminet is the best restaurant in Pittsfield, a restaurant review

Dorothy’s Estaminet, which has newly opened in the space previously occupied by Mission, is absolutely phenomenal and has just become my new favorite restaurant in Pittsfield.

From the kitchen of Monica Bliss

A recipe for coconut-curry chili.

From the kitchen of Barbara Beach

A recipe for Mulligatawny Soup.

Nine Cakes takes the cake

Their amazing menu features a long list of inspired “winter” cake flavors like Hot Cocoa, Chocolate Salted Caramel, Winter Citrus, Apple Cardamom, Cinnamon Hazelnut, Cafe Au Lait, Gingerbread, Italian Rainbow Cookie, Funfetti, Chocolate Decadence, Strawberry, and Classic Lemon.

Bimi’s Canteen and Bar seasonal fondue service is not to be missed

The fondue is their house blend of Gruyere, Raclette, Challerhocker, and Ur Eiche, and it is very clear that these people know cheese. This was by far the very best cheese fondue I have ever had.

The Barn Dinner Series is an inspired offering by Chef Ron Reda at The Barn Kitchen & Barn at The Williams Inn

Chef Reda developed a new dinner series as a creative outlet, a monthly evening for himself to “play” and for 12 lucky guests to enjoy the inspired creations from this playtime.

Zythophiles rejoice as two new brewpubs open

As close readers of The Berkshire Edge know, “Woman On The Verge” debuted last fall with a piece about Oktoberfest. A lot has happened since then, beer-wise.

RECIPE: Lezione d’italiano #2—Una Cena Buonissima da non Rompere Il Bilancio (A very good dinner that won’t break the bank)

It’s 2 p.m. on a cloudy Sunday afternoon in January? Perfect time to put on an apron and get out your biggest pot. By 6 p.m., you will have enough food to feed the family for several days for less than it takes to go to McDonalds once.

Thanksgiving recipe: Rose family sweet potato pie

I only had the pleasure of meeting Mrs. Rose a few times, but I can say she was even spicier than the pies that came out of her kitchen. 

RECIPE: Fallin’ for pork roast

Today, it would be my honor and pleasure to pass along a tried and true recipe for pork roast that I think will be a hit!

BOB LUHMANN: Do The Baldwin Farm Coddiwomple

My introduction to Baldwin Farm was when Mark Dylan Hyde, a friend of mine who lives up the road from the farm, invited me over to have what he professed to be the best burger he’d ever had.

RECIPE: A broccoli salad base

To compose a great salad, you need an anchor, you need texture, and you need a dressing to coat each element and bring some cohesion. Broccoli—both the florets as well as the stems—is a great and sturdy anchor, and broccoli salads feel heartier than a salad plate piled with delicate leaves.

A forgotten recipe becomes new again: Romesco sauce

Romesco sauce has as many variations as there are families in Catalonia, but it’s base is usually puréed roasted tomatoes and charred or dried and rehydrated red peppers which are thickened with almonds and/or hazelnuts and toasted bread then emulsified with olive oil.

EATING LOCAL: Dark leafy greens pesto

Right now, I’m fueling my family with the wide variety of greens that Berkshire farmers are currently harvesting: kale, collards, spinach, arugula, Swiss chard, as well as herbs like parsley, cilantro, and dill.