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There’s much to be said for keeping our diets simple and back to the basics – way back, that is, before our ancestors discovered the ability of fire to cook food.  The benefits of raw foods have been rediscovered in a movement that’s rapidly gaining momentum.  Far removed from foraging for nuts and berries, today’s [...]

The health benefits of lacto-fermentation are a prominent blip on the national food radar right now, but our enjoyment of traditionally fermented foods predates recorded history. Could our survival as a species be attributed to a passion for yogurt, pickled veggies or wine? That’s most likely an overstatement, though these edibles surely have helped millions [...]

                  Serves: 4 Ingredients 8 eggs ½ c. mayonnaise 1  tbs. lemon juice 1  tsp. prepared yellow mustard ¼ c. chopped green onion (scallions) ¼ tsp. paprika salt and pepper to taste Instructions Place the eggs in a saucepan and cover with cold water. Bring water to a [...]

Meet John Mindermann, The Man Behind GUIDO’S KITCHEN Soups While deftly slicing and dicing at the Pittsfield Guido’s location one recent Monday morning, John Mindermann recounted his own slice-of-life path from culinary student to Guido’s Kitchen Man of Soups. John grew up in New York City and graduated from The Community College of New York [...]

Berkshire fields lush with ripening crops may be hard to imagine on a cold February afternoon, but Berkshire Grown recently reminded us that planting time in our green hills will indeed arrive in the not-too-distant future. On February 4, Baba Louie’s on Depot St. in Pittsfield hosted Berkshire Grown’s annual Farm to Table Networking Event, [...]

All in the Family Local magazine “edibleBerkshires” is always full of terrific, food related content. We found their Winter 2013 issue particularly delicious! Thanks to publisher Bruce Firger and writer John Felton for the AWESOME article on the Masiero family and their role in the food culture of our beloved Berkshires. READ THE MAGAZINE HERE

            An adaptation of Emeril Lagasse’s very traditional mole! Serves: 4 Ingredients FOR THE CHICKEN: 1 (3 1/2 to 4 lb.) chicken, cut into 8 pieces 1/2 c. tequila 1 lime, juiced 1 tsp. minced garlic 1/4 c. finely chopped cilantro 2 tbs. brown sugar FOR THE MOLE: 2 large tomatoes [...]

            A perfect winter salad for peak citrus season! Serves: 4 to 6 Ingredients 1 large orange, peeled and ends trimmed 1 grapefruit, peeled and ends trimmed 1 large fennel bulb, thinly sliced 1/3 c. fresh citrus juice 1 tsp. Dijon mustard 2 tbs. champagne vinegar 4 tbs. extra-virgin olive 5 [...]

            Easy, fresh and delicious Serves: 4 Ingredients 3 navel oranges, peeled and ends trimmed 4 tbs. olive oil 2 medium fennel bulbs, thinly sliced 1 tsp. finely chopped fennel seed 1 medium red onion, thinly sliced 1 clove garlic, minced 4 (6 oz.) Barramundi fillets 1 tsp. fresh lemon juice [...]

            Try kasha, a healthy, nutty grain! Serves: 4 Ingredients 1 c. buckwheat kasha* 2 c. vegetable broth 1 tbs. olive oil 2 leeks, cut in half, washed and chopped 1 c. sliced shiitake mushrooms 1 tsp. salt 1 c. frozen soybeans, thawed 1/2 c. parsley, chopped 1/4 c. freshly squeezed [...]