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A posse of chefs, led by some high-profile cheerleaders for locally raised pork, vegetables, fruit and dairy products, have planned a thanksgiving dinner of their own. Dubbed "A Big FUSS," it's Wednesday, Feb. 8, 6 to 8:30 p.m., at Artisan Kitchens & Baths, 200 Amherst St. The night's stars include Steven Gedra of Bistro Europa, Adam Goetz of Sample…

Two weeks ago I knew little about the fine coffee business in Western New York. Now I know a little more: cupping, crema, "pulling shots," Chemex and pour-over have all been added to my mental dictionary. All those moments in coffee excellence are ably illustrated in these compelling images from Spot Coffee and Elm Street Bakery, taken wi…

Mike Andrzejewski's Cantina Loco has generated more questions and interest directed my way than any other recent Buffalo restaurant openings, but NoNoo Ramen Bar, by ex-SeaBar cook Chris Van Every, has been a close second. It's the first dedicated Japanese-style noodle soup emporium in town, and Buffalo.com's Ben Tsujimoto has given it a rave review, with lo…

When Cantina Loco opened with takeout in November, some of the first online customer reviews were lousy, with numerous complaints about too little food for too much money. Chef Mike Andrzejewski took the feedback seriously, and when his Mexican-inspired place opens for real Friday, with an expanded menu, table service, and liquor, customers will see the difference, he said…

This week's Elements column features Spanish chorizo, the cured sausage that's flavored with so much chile powder it colors every dish it's simmered in. Garbanzos con chorizo is relatively simple and rewards the beginning cook with a dish fit for dinner. Spanish chorizo can be dulce, sweet, or picante, hot. Use whichever your palate prefers. Here's the …

The snow is flying on and off, the Sabres are making me sorry I bought tickets and Paula Deen got a corporate sponsor for her announcement that she has diabetes. At least there's eating to look forward to. Join me here at noon for a live chat on things foodish - cooking, restaurants and more.

When Cook of the Month Scott Akdogan made a Turkish-inspired dinner to share with News readers, he made an appetizer and a dessert that we couldn't fit in the newspaper. Here's his recipe for the Date-Stuffed Phyllo Cigars featured in the large photo on today's Taste cover, typically served as an appetizer. For dessert, he made Cognac Glazed Apricots wi…

Here's the recipe for Korean Fried Chicken from Debbie Lee's "Seoultown Kitchen," featured in today's Buffalo News. Lee's recipe calls for no flouring or breading of the drumsticks. They're fried twice for extra crispiness, and tossed in a tangy glaze based on roasted garlic. (From "Seoultown Kitchen: Korean Pub Grub To Share with Fa…

Food and Drink

If you've stopped going to Chinese takeout places because all their dishes seem the same, and not in a good way, consider Peking Quick One, which I reviewed in today's Gusto section. It's not a first-class Chinese restaurant; it doesn't even have waitstaff, in the classic sense, although they will bring your food out to where you're sitting. If you…

One of the last independent doughnut shops, Paula's Donuts (380 Kenmore Ave., 862-4246), celebrates its 15th anniversary with a 15-to-the-dozen special on Friday.We've previously explored their huge "Texas" doughnuts, which people use as birthday cakes and even wedding reception desserts. Paula's has a lot of fans, but may be moving to Clarence in the near future, this Buf…

This weekend, the Niagara Holiday Market hosts Taste of the Season, an event-packed slate of cooking demonstrations and tasting tips from national food stars. Sponsored by Wegmans, the free events include cooking demonstrations by Top Chef winner Kevin Sbraga (1 p.m. Sat., roast goose with cranberries, chestnuts and oranges) and Food Network host Roger Mooking (2 p.m. Sun.…

Come by at high noon for questions about restaurants, cooking, shopping and today's recipes - real Greek tzatziki (cucumber-yogurt dip with garlic and dill), meat braised with celeriac in lemon-egg sauce, and Buffalo chicken meatballs. Signing on is simple. Join the conversation.    <a href="http://www.coveritlive.com/mobile.php/o…

When News December Cook of the Month Christina Schweitzer makes Lamb with Celeriac in Avgolemono for Christmas, it's often accompanied by Spanakorizo. That's how she put together the plate featured in today's Buffalo News. She also offered a simple yogurt-and-nuts combination favored by her grandmother. Yiasou. Spanakorizo (Spinach Rice) A family favorite. Q…

   Fans of the Nickel City Chef cooking competition, Buffalo's own version of "Iron Chef," have a rare opportunity to feed their curiosity.    Nickel City Chef Adam Goetz of Sample (242 Allen St., 883-1675), will present a menu of his competition dishes on Friday, Dec. 2. As part of the Nickel City Chef "home team," Goetz has ta…