The Meat

Wednesday, April 17, 2019

Good morning, foodie friends.

Happy Holy Week and Chag Pesach sameach to those who celebrate! And happy inevitable (we hope!) spring to all of you who aren’t celebrating any specific holiday this week, but are still rejoicing in sun, potted tulips and jelly beans.

Jelly beans? Yes, jelly beans. Religious or not, we can agree that the chewy, sugary jelly bean is a staple of spring, which is why this week, here at The Berkshire Eagle newsroom, we took it upon ourselves to taste test some fun flavors for an upcoming Sunday feature — just in time for the Easter Bunny’s arrival.


We tried six fun flavors — from birthday cake to draught beer and a Tabasco flavor that made more than one of us yelp in spicy pain — and the results were almost unanimous: give us the old-fashioned, regular jelly beans any day.

If you’re looking for something more substantial to put on your holiday table than a bowl of jelly beans, we’ve got time-honored family recipes fit for Easter or Passover. Or, if you’re already worried about what to do with those leftover hard-boiled eggs, Robin Anish offers up a delicious twist on the traditional deviled egg.

For me, this upcoming weekend is about family and too much food. My parents host more than 60 people at their house every Holy Saturday for a daylong celebration. My mother shreds more than 25 pounds of potatoes for latkes, and at last count had made 75 cheese blintzes. My cousins and I will fight over who gets to chop the head off the butter lamb, and our children will scour my parents’ large yard to hunt for more than 150 plastic eggs. A giant bunny usually makes an appearance sometime in the afternoon — after said bunny has usually had a bit too much bubby bunny juice, making its antics all the more fun. It’s chaotic, noisy and usually ends in needing a Tums, but it’s one of my most cherished days of the year.

I wish you all a happy holiday weekend, filled with too much food, fun and bubbly bunny juice.

Cheers!
Lindsey Hollenbaugh
Managing editor of Features



The Sides

Eggs in a hole, the French edition

This recipe combines the fun of the endearingly kitschy and the elegance of an easy French classic: eggs in a hole and a lardon-frisee salad.In the first, an egg fills the cutout center of sliced … more

Robin Anish | Should you be picky about your eggs?

While at the supermarket recently, I was intently looking over the selection of eggs when I realized there was a woman waiting for me to pick out my eggs so she could grab a dozen and get on with her … more

Time-honored dishes fit for Easter, Passover celebrations

This Sunday, Christians around the world will celebrate Easter, while Jews will be marking the second day of Passover. There are many food traditions that coincide with Easter — hot cross buns, … more


Don't feel like cooking?

Downtown Pittsfield Restaurant Week returns after multiyear hiatus

PITTSFIELD — There might be no better time to grab grub in downtown Pittsfield. This weekend, Downtown Pittsfield Inc. will revive a Downtown Pittsfield Restaurant Week tradition that had … more

Late-owner of Linda's Cafe still has a place at the table, and in everyone's hearts

Some things at Linda's Cafe never change — the clinking of silverware against ceramic plates, coffee served in mismatched mugs, the banter between the staff and customers, the frequent line of … more


Get your fill

Chef Nicholas Moulton wins big on 'Guy's Grocery Games'

WILLIAMSTOWN — Local chef Nicholas Moulton took a trip to Flavortown — and he won big.On Wednesday, April 3, viewers tuned in to see chef Moulton of Mezze Bistro + Bar in Williamstown … more

We don't just eat ...

Our reviews: 'Elevation' by Stephen King

The Book: "Elevation" by Stephen KingThe Publisher: Scribner; First Edition edition (Oct. 30, 2018)The Synopsis: Although Scott Carey doesn't look any different, he's been steadily losing weight. … more

A work of (inked) art

DALTON — Inside Red-Karpet Tattoo on Thursday, lines began to emanate from a tiger's snarl, snaking down and around a muscled canvas. Brian Brown was inking Scott Forrest's first tattoo, and … 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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