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Following four years of sellout success with Nickel City Chef, Christa Glennie Seychew is adding a new series to Feed Your Soul’s lineup of events showcasing local culinary talents and the farmers they adore. Nickel City Firing Line is a live cooking competition that resembles Food Network’s popular show “Chopped.” Buffalo-area sous chefs will have mere minutes to …

As I wrote in yesterday's Buffalo News, Ross Warhol, chef at the Athenaeum Hotel at Chautauqua Institution, has been invited to cook at the James Beard House in Manhattan. The Athenaeum Hotel has been surprising Chautauquans with Warhol's cuisine, and is investing in the young chef's first foray into Manhattan to win him wider exposure. He'll showcase W…

Use the last of summer's sweet corn to make a Mexican street corn salad known as "esquites." brightcove.createExperiences();

A local offshoot of the local food movement group Slow Food USA invites interested folks to its first meeting, Oct. 1 at the historic South Buffalo pub Gene McCarthy's, 73 Hamburg St., at 8 p.m.  From the release: "The national focus of Slow Food USA is to spread awareness of the importance of eating locally grown and produced foods. Slow Food Buffalo N…

Buffalo State College President Aaron Podolefsky and Dennis Black, University at Buffalo vice president, are two notables among a cast of 20 who'll be dishing up dinner Oct. 2 in the Statler's Golden Ballroom. The event, Men Who Cook, benefits Crisis Services, which operates a 24-hour crisis hotline, outreach programs and other services. Restaurants involved inc…

Jeff Biesinger is a big-time fan of makin' bacon, as featured in today's Buffalo News. He cooked up a couple of dishes that show off bacon's meatier side. Here's his notes. Frisee Salad with Lardons (From The Odeon restaurant in New York City, via foodandwine.com)  ¾ pound lean slab bacon, cut into ½ -inch dice 2 cups diced baguette (…

  Photo: Simon Wheeler Here's a recipe from Adam Perry Lang's Charred & Scruffed, featured in today's Buffalo News. "Man steak" is a British term for a cut that American butchers are not generally familiar with. A piece of top round sirloin is an acceptable standin - as long as it's at least two inches thick. Have a butcher cut you o…

Good chefs can elevate common ingredients and create dishes with a pleasing contrast of textures. We were so taken with this starter salad by "Top Chef Masters" alumna Elizabeth Falkner, from her new cookbook, we adjusted amounts to make it a main course. Do not use bagged, baby-cut carrots. Serve with a cold soup. Adapted from Falkner's "Cooking Off the Clock: Recipes F…

Take everything you love about a french fry - that crisp, golden-brown crust enveloping an oh-so-fluffy interior - and flatten it. In fact, go ahead and smash it. Lately, I've been frying up smashed potatoes, and they're everything I could want in a french fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to men…

"Tell me what you eat," French culinary philosopher Jean Anthelme Brillat-Savarin famously said, "and I will tell you who you are." That's my mantra during the conversations I've been having with readers about where they should eat in Western New York.I'm not complaining. Before I became a professional restaurant critic, I was already that guy who sent strangers at parties…

Since cooking over fire in your backyard started winning respect in the 1980s, the cookbook industry has released a forest of grilling tomes. Most repeat the same tips and techniques contained in the booklet that comes with a Weber charcoal kettle grill."Charred & Scruffed: Bold new techniques for flavor on and off the grill" challenges the orthodoxy of grilling technique …

Mike A's at the Lafayette, reviewed in today's Gusto section, presents its 10-course tasting menu ($125, $175 with drink pairings) as carefully composed plates that are meant to taste as good as they look. Here's a few examples of the dishes that earned Mike A's the News' top rating, 10 out of 10. The "Scallop Crudo, Beef Fat Nam Pla, Finger L…

Kim Murrell had already earned a business degree from James Madison University and started her first post-college job when she decided what she wanted to do with her life. Unfulfilled at work, Murrell thought about where she found satisfaction and decided it was in the kitchen. Specifically, figuring out what to cook to reach her best shape as she tackled training for runn…

It's time to hear from the readers. Here's Jan, who has a question: "Hi Janice, "My husband and I have enjoyed your columns over the years. We recently traveled in Austria and the Czech Republic and had some wonderful food. One thing that stood out was how piping hot the food was when delivered to the table. It seemed to stay hotter longer, too! Were we imagining this? We…

Fans of the eclectic Trader Joe's grocery stores launched a public campaign months ago to draw the retailer to Kenmore.  The Kenmore Village Improvement Society announced this morning its mission was successful. Then Trader Joe's said no store was planned for Kenmore. The News' Maki Becker explains the confusion: Melissa Foster, president of t…