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Here's a classic stuffed eggplant from Ghillie Basan's "Classic Turkish Cooking" (Palgrave Macmillan), featured in today's Buffalo News. "Imam bayildi" means "the Imam fainted" in Turkish. This vegetarian dish is one of Turkey's most famous zeytinyağlı dishes, referring to a group of largely vegetable offerings cooked in co…

The Ukrainian-American Civic Center (Narodnij Dim) welcomes Ukrainians, and those not fortunate enough to be born Ukrainian, for "a ritual of late winter," Pierogi Love Night. Tonight, the flavors of Ukraine will be offered at 205 Military Road, near Hertel, at "serious Glasnost pricing." There's pierogi, $6, holubtsi (cabbage rolls) $4, and borsch…

Exciting food news of the day: after lengthy speculation, Dinosaur BBQ CEO John Stage confirms his company is looking at possible Buffalo sites, as reported in the Rochester Democrat and Chronicle. Would a Buffalo Dinosaur devour existing local competition, like Kentucky Greg's, Fat Bob's, Suzy Q's, BW's and the rest? We can chat about that, and all thi…

Dinosaur Barbecue, the Syracuse barbecue joint that's a favorite of many upstate smoked pork aficionados, is considering a Buffalo location. Dinosaur CEO John Stage gives Matthew Daneman of the Rochester Democrat and Chronicle the scoop. The Dinosaur has built quite a fan base as its leadership turned a biker joint and blues bar into a contender for the best Southern-…

On this day the day after Valentine's Day -- the lights shine bright on 141 Broadway, home of Choco-Logo, downtown Buffalo's only chocolate factory. "I'm entitled to chocolate," said owner Dan Johnson, as he reaches for a cognac cherry cordial, dangles it by the stem and makes a sweet introduction. "These are chocolate nibs," he said, pointing to the sprinkles on the…

Jamie Kennedy, the celebrated Toronto chef known for his committment to local, seasonal and organic food, will open his first Niagara Falls restaurant later this month. Windows by Jamie Kennedy will be unveiled on Feb. 25, offering fine dining with a view. Its 14th floor perch in Sheraton on the Falls affords diners panoramas of the famed cataracts. Kennedy will offer dish…

Here's more favorite soup recipes from Lesley Kearney's friends and collaborators. We could only fit so many in the newspaper this morning, with the story about the Kearney Souper Bowl. More recipes coming in a second post this afternoon. Bacon Cheddar Potato Soup 6 bacon strips, diced3 cups cubed, peeled potatoes1 can (14.5 ounces) chicken broth1 small carr…

The Out to Eat article on the Queen City Roller Girls chili cook-off had the incorrect date. It's set for Feb. 4, at 6 p.m. The corrected article is below: Women’s roller derby skaters thrive on competition —it’s no accident a popular bumper sticker among skaters proclaims: “I Hit Girls.” On Saturday, Feb. 4, the battle goes from the rink to the kitchen, with a chili …

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 …