On a rain-soaked Sunday in October, Brookfield Farm hosted the second annual On Farm Dinner prepared by Wheelhouse Farm Truck.Read More
By Joy Howard | Photography by Dominic Perri
When I’m really longing for a bowl of something satisfying, I often make lentil soup. It might seem like an odd choice for a favorite, but for me, this simple recipe does far more than sate my appetite. It reminds me of when I first fell in love with food and cooking, when I discovered the pleasures that happen when you become more adventurous in what you eat.
I first tasted this version of lentil soup years ago as teenager waitressing at a Lebanese restaurant. Before working there, I knew little about food from that region of the world, but I was instantly drawn to the ingredients and combinations: salads tossed with fresh herbs and citrus; vegetables lightly simmered in warm spices; grilled meat studded with pine nuts and feta, then tucked into warm pita. Much of the food that I ate at that restaurant has informed and inspired the way that I cook and what I crave most.
What makes this soup so special? The ingredients are basic—green lentils, lemons, potatoes—but like many of the best dishes, it’s not the individual components that make it, but the singular way in which they meld together. As an experienced cook, I’m still in awe of how this particular combination yields such deep and complex flavor without the boost of broth or hours of simmering on the stovetop. The soup is homey, hearty, flavorful, and each time I sit down to a bowl, it always satisfies. Caramelized onions and fresh cilantro (yes, cilantro) provide richness and depth, while a generous amount of lemon juice gives it an irresistible note of brightness. It took me years to perfect my own version, but after a long series of failed attempts (and some help from a wonderful cookbook called Classic Lebanese Cuisine by Kamal Al-Faqih), I finally got it right.
Good food takes time, particularly when crafting global cuisine with roots in slow food and local ingredients. That’s the mission of Great Falls Harvest, opened in 2013 by husband-wife team Chef Chris Menegoni and Bridgette Chaffee.Read More
Janet Egelston-Cichy, owner of the Northampton Brewery, lights up when she says, “I love that we’re able to be a part of people’s lives through different stages—we help them celebrate births, engagements, weddings—and even when people pass away, we are here to give them a place to gather, too.”Read More
A cone is plucked, at arm’s length above our heads from a full bine, crouched down under bare trellises from hangers-on in the weeds, or swept off the wood floor of an empty oast. The scene is repeated at each farm I visit.Read More
Onions are the kitchen workhorse. So many delicious recipes are built on their savory foundation. Without onions, we’d have no mirepoix, Cajun trinity, or soffrito. But these pantry staples can star on their own as well. In these recipes, we celebrate the onion’s, well, onion-ness. Whether they’re red, white, yellow, or sweet, give onions a starring role in your next meal.Read More
When most people picture a glass of wine, they usually think of a red or white variety made from grapes. But for husband-wife team Paul and Leslie Cameron, making wine is a whole lot more than fermenting crushed vine fruit. The wines they produce at Cameron’s Winery in Northfield are made from a diverse range of fruits and other ingredients, many of which are sourced from local farms. The wines themselves are sweet, often balanced with a mild tartness.Read More