UpCountry Magazine Editor/Features Digital Editor
Jennifer Huberdeau is the editor of UpCountry Magazine and The Eagle's features digital editor. Prior to The Eagle, she worked at The North Adams Transcript. She is a 2020 New England First Amendment Institute Fellow and a 2010 BCBS Health Care Fellow.
Wondering what you should stand in line for at The Big E this year? And what to pass by? We did a deep-dive on this year's new food offerings and have a list of hits and misses for you to check out before heading to the fair ...
Not ready to make another round of salsa just yet, I decided to scroll through my Instagram photos from last year to jog my memory of what I was making with tomatillos this time last year. Turns out, I was making a tomatillo guacamole that I was topping just about everything with.
This chicken tikka masala is a simple weeknight dish, that can be made in under an hour and yields a delicious, creamy sauce.
Do you occasionally find that you need a spice that isn't readily available at your local store? Or, that you need it when the stores are closed? Or, the variety of said spice available has something in it you are trying to avoid? Relax, you can make your own.
I'm one of those people who clip recipes from magazines and pastes them in a small journal.
Some of the recipes are for reference; more of a how-to guide that I can easily find. Others are tucked away for a rainy day. Some will never get made, but should I ever want to gaze at the lovely photo and recipe, I have it. Some are ones I dream of making one day. Recently, I pushed myself to go outside my comfort zone and make one that I gaze at lovingly every time I open up my homemade recipe book — chicken liver ragù rigatoni.
There's something satisfying about making and eating sauce made from fresh tomatoes, whether they are from your own garden, your CSA or a local farmstand.
And despite what your grandmother/mother-in-law/best friend/neighbor has told you, there's no wrong way to make tomato sauce. If I can do it, so can you.
When your longtime newsroom "mom" retires, throw her a party with way too much food and too many margaritas.
A change in the flavor of the cheese and the type of crust used in this green bean galette — out of necessity, not desire — resulted in a tasty new version.
Visit Features Editor Jennifer Huberdeau on a Sunday and you'll most likely catch her cooking or baking something for this column. This weekend was no exception.