The Meat

Wednesday, March 20, 2019

Good morning, foodie friends.

Cans of navy beans, cartons of low-sodium stock and alphabet pasta … these are a few of my favorite things. Favorite pantry things, at least.

This week, we’re taking a peek inside pantries of professional and home cooks alike to see what staples keep a well-stocked kitchen cooking. Our call for ideas sparked some serious debates: canned tomatoes or fresh; real garlic versus chopped garlic in a jar (who has time to peel and chop garlic on a Tuesday night while a PJ Masks car rams into your shin? Asking for a friend … of course.)

In my kitchen, besides the above-mentioned favorites, I always have a jar of salsa on hand for my  can-of chili in the crockpot — the secret ingredient adds a ton of flavor for no effort. And cans of diced green chiles for white chicken chili, which is the tastiest way to use up leftover chicken.And as a toddler mom, of course, egg noodles and a back-up container of Parmesan cheese (or “sprinkle cheese”). I find my 3-year-old will eat almost anything if it’s doused in sprinkle cheese or served over egg noodles.

What are your kitchen must-haves? If you keep frozen peas in your freezer at all times like I do, you’ll want to try Robin Anish’s lemony braised chicken with spring vegetables to celebrate the official beginning of the season.

Happy Spring!
Lindsey Hollenbaugh
Managing editor of Features



The Sides

Perfect rich, meaty ragu - achieved with baby back ribs

Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive — and great comfort food.Most recipes for traditional pork ragu use pork … more

Pantry Staples: What can't you live without?

There are some things chefs — home and professional — always have in their pantries. All good cooks know the power of a well-stocked pantry. Being able to adjust ingredients and improvise … more

Skip delivery tonight and make skillet pizza

Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge.You … more


Don't feel like cooking?

A perfect pair ... sort of

GREAT BARRINGTON — Matt Rubiner, owner of Rubiner's Cheesemongers and Grocers on Main Street, doesn't believe wine and cheese can have the perfect marriage, despite popular opinion."I don't say … more

Hungry? There's a local app for that: Mom provides food delivery for boarding school students

SHEFFIELD — Not every restaurant in Berkshire County has delivery service, and if you're a student at a boarding school, there's a limit to the number of times that you can be off-campus. Due … more


Get your fill

Bits & Bites: SoupFest, Farm Film Fest on tap this week

CIVITAN CLUB SOUPFEST BENEFIT The Civitan Club of the Berkshires will hold its 13th Annual SoupFest Benefit starting at 6 p.m. Friday at the Berkshire Hills Country Club, 500 Benedict Road, … more

We don't just eat ...

From North Adams to Austin, Texas ... 'Museum Town' debuts at SXSW

AUSTIN, TEXAS — "If I had to distill the essence of the film, it's really about risk."On Sunday night, Jennifer Trainer was standing on the stage of the Alamo Ritz's largest theater, answering … more

Straight Up with Nikki Frambach of O'Laughlin's Pub

PITTSFIELD — The curtains form an Irish flag. The door is green. Heck, even some of the taps are green. For O'Laughlin's Pub, St. Patrick's Day doesn't need to be a dressed-up, specials-laden … more

How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.



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