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By TINKY WEISBLAT

Sometimes the introductory essays I write for this column seem at first to have nothing to do with food. I promise that if you read patiently, you’ll get a recipe at the end of this one.A couple of months ago, as I was giving a talk to a library about...

By TINKY WEISBLAT

Frankly, I hoped for a different outcome to our recent presidential election. I woke up on Nov. 6 feeling disappointed, sleepy, and grumpy.To make life more challenging, I needed to prepare a talk to give to the Ashfield Council on Aging the next day...

By TINKY WEISBLAT

A few years ago I wrote in this column about my friend Pam Gerry of Charlemont. It was January, National Soup Month, and she made her Sausage, Kale, and Cabbage Soup. I always associate Pam with soup, although she can make many other delicious...

By TINKY WEISBLAT

Corrie Locke-Hardy of Plainfield has a varied work history. She has been a pastry chef, a teacher, and a social-justice education consultant. Most recently, she became a cookbook author with the publication of “The Revolution Will Be Well Fed”...

By TINKY WEISBLAT

We live in an area with abundant local sources of food. Greenfield’s Episcopal Church of Saints James and Andrew is getting ready to celebrate this year’s harvest with a “100 Mile Dinner.”The dinner will take place next Saturday, Oct. 26, at 5:30 p.m....

By TINKY WEISBLAT

A couple weeks ago, I attended a quick-pickling workshop at the Tyler Memorial Library in Charlemont. The library serves both Hawley and Charlemont. Librarian Kim Gabert arranges about one workshop a month.Somehow, I hadn’t managed to get to any of...

By TINKY WEISBLAT

Food helps us communicate with others. I have known Daphne Bye of Montague casually for a decade, yet I never really knew very much about her until last week. Asking her about her fabulous layered-hummus dish helped me learn about her career and her...

By TINKY WEISBLAT

I recently participated in Apex Orchards’ annual Peach Fest. Owner Tim Smith couldn’t quite remember whether it was the third or fourth such occasion. I couldn’t remember either, although I go every time it happens and always enjoy visiting the...

By TINKY WEISBLAT

Growing up spending summers down the road from composer, conductor, and teacher Alice Parker in Hawley, I didn’t know how lucky I was. I assumed everyone attended festive pot-luck parties at which grownups and children alike dressed in costume, ate...

By TINKY WEISBLAT

Sometimes it’s impossible not to follow trends. Lately, I have seen recipes popping up all over the place for Atlantic Beach Pie. I met this pie first in the New York Times. It has also graced Southern Living magazine, NPR, and Forbes magazine, not to...

By TINKY WEISBLAT

A couple of weeks ago, my friend Jennifer Rich told me that she was overwhelmed with cucumbers. The recent rain had inspired her cucumber vines to produce enormous amounts of fruit. I mentioned that if she got desperate, I could always be counted on...

By TINKY WEISBLAT

I seem to write a lot of memorial columns these days. Fortunately, I’m not yet of an age where my own generation is dying a lot. My parents’ and aunts’ and uncles’ generation seems to be meeting the grim reaper with regularity these days, however.I’m...

By TINKY WEISBLAT

Some food holidays are annoying. National Cheese Doodle Day (March 5) seems superfluous. If you’re the sort of person who eats those unnaturally orange snacks, you don’t need a holiday to remind you to consume them. Ditto National Glazed Doughnut Day...

By TINKY WEISBLAT

My love for food is rooted in tradition and family — so it can take me a while to catch on to current trends in Foodie Land. I have thus only just discovered the smash burger.Smash burgers are the current chic descendant of the hamburger, a dish that...

By TINKY WEISBLAT

Cheese has always been my favorite food category. If I had to choose between it and chocolate, I’d choose cheese (and I adore chocolate). Nevertheless, I was unfamiliar with pimiento cheese for much of my life.When I was in my early 20s I moved to...

By TINKY WEISBLAT

Hot weather hit us this year even before the official inauguration of summer on June 20. My house was designed to maximize sunlight in our New England winters. Consequently, it gets very warm in the summer months.When the warm temperatures arrive, I...

By TINKY WEISBLAT

A couple of decades ago (maybe longer!), I took a recipe-writing class from Nancy Baggett. Nancy is an accomplished teacher, recipe developer, and cookbook author who specializes in baking. She was calm and thorough, and I learned a lot from her.We...

By TINKY WEISBLAT

I have always had a fondness for what the late cookbook editor and writer Judith Jones called “nursery foods,” simple dishes that appeal to the child in all of us.One of my favorite such foods is grilled cheese. When my teeth sink into the crispy...

By TINKY WEISBLAT

My favorite season of the year is here. Asparagus and rhubarb tend to ripen in New England at about the same time, and they have arrived. I’ll talk more about asparagus soon. Meanwhile, I’m savoring rhubarb as much as I can.I try to learn something...

By TINKY WEISBLAT

I recently received an odd email from Macy’s. It said that the retailer understood that not everyone wanted to receive Mother’s Day emails and offered me the opportunity to opt out of those missives.I’m not sure why Mother’s Day was singled in out...

By TINKY WEISBLAT

May 1, May Day, arrives almost halfway between the vernal equinox and the summer solstice. Although spring officially arrives on the former day, our weather often doesn’t feel springlike until April … and, as recent weeks have shown, it can sometime...