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The evolution of the Buffalo stuffed pepper continues. ¶ Popularized by Andy DiVincenzo of Billy Ogden’s in the late 1980s, the cheese-filled yellow Hungarian has gotten on half the menus in town. Not just Italian places, and not just appetizers, either: I’ve seen “Buffalo stuffed pepper” soups, meatballs, pizzas and pierogies, plus other mutations best forgotten. ¶ Th…

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For somebody with Polish blood in her veins, this should have been the easiest gig ever.Judge a pierogi competition?Piece of cake.In our house, we make well over 100 pierogi for Christmas alone. I learned how to roll the dough and stuff it with filling at the hands of my grandmother, Stanislawa, known as Estelle – her husband, my grandfather Aloysius, ran a well-known tave…

Besides tasting terrific, watermelon is also low-cal, hydrating and loaded with health-boosting nutrients like cancer-fighting lycopene and the amino acid arginine, which research links to weight loss. Although it tastes great raw, why limit yourself to chunks and slices? Here are 16 creative ways to use watermelon in your favorite foods.Watermelon “sushi”: Did you know th…

Food and Drink

The humble sandwich is nearly a no-brainer when it comes to back-to-school lunchbox options. It’s easy and portable, and most kids like the simple flavors of ham and cheese or PB&J.Yet it often can be uninteresting and unhealthy, likely made with processed meats and cheeses or sugary peanut butter mashed between flavorless slices of refined-grain bread, thrown together in …

NEW YORK – After exploring the debate over whether restaurants should always have salt shakers on their tables, we at Slate wondered: What’s the deal with waiters who grind black pepper directly from a pepper mill onto your plate? Black pepper isn’t a rare or expensive ingredient, and it’s not so perishable that it needs to be ground seconds before consumption. Plus, as Sa…

Can you tell a $15 wine from a $60 wine? A cabernet sauvignon from a zinfandel? If I poured you a glass of wine, and you tasted it, and 10 minutes later I poured you a second glass out of the same bottle, could you tell it was the same wine?Neither can most other people – including veteran professional tasters. At least that’s one side of an argument that’s lighting up the…

Mike Greco didn’t have any girls, but that’s not stopping the Town of Tonawanda pizzeria owner from pitching in to help raise money for Mount St. Mary Academy’s band.From 2 to 4 p.m. Saturday, Greco’s shop, DiPaulo’s Pizzeria (571 Brighton Road, 835-6161) will be one of a dozen vying for honors at the Mountie Pizza Taste-off. The event will be held at the Catholic girls hi…

Mike Greco didn’t have any girls, but that’s not stopping the Town of Tonawanda pizzeria owner from pitching in to help raise money for Mount St. Mary Academy’s band.From 2 to 4 p.m. Saturday, Greco’s shop, DiPaulo’s Pizzeria (571 Brighton Road, 835-6161) will be one of a dozen vying for honors at the Mountie Pizza Taste-off. The event will be held at the Catholic girls hi…

Buffalo

The Kitchen Table Family Restaurant is in a little stand-alone building on Elmwood near Amherst that has housed several other restaurants through the years, most recently Richie’s Place, followed by Tastings. It’s a great spot, evoking the diner aura without the flashy decor and the hiked-up prices you sometimes pay for a step back into the classic diner era. Inside, the K…

Buffalo

The Kitchen Table Family Restaurant is in a little stand-alone building on Elmwood near Amherst that has housed several other restaurants through the years, most recently Richie’s Place, followed by Tastings. It’s a great spot, evoking the diner aura without the flashy decor and the hiked-up prices you sometimes pay for a step back into the classic diner era. Inside, the K…

Amherst

Before we get to the food, I want to take a paragraph to remind you what you’re reading. ¶ My weekly review is an account of one meal at a restaurant. Usually it’s the only time I have eaten there. Satisfaction is a personal matter. I try to make my biases clear, and barbecue is a biggie. So when I say that I was disappointed by the Woodshed’s pulled pork, understand tha…

Amherst

Before we get to the food, I want to take a paragraph to remind you what you’re reading. ¶ My weekly review is an account of one meal at a restaurant. Usually it’s the only time I have eaten there. Satisfaction is a personal matter. I try to make my biases clear, and barbecue is a biggie. So when I say that I was disappointed by the Woodshed’s pulled pork, understand tha…

By Andrew Z. Galarneau Here's a relatively simple recipe excerpted from Edward Lee's "Smoke & Pickles," featured in today's Buffalo News. Picked Jasmine Peaches with Star Anise Makes 2 quarts You need to flavor your pickles, but it’s a hassle to strain out or remove loose spices that you don’t want to eat. Using tea bags is the perfect solution…

Food and Drink

In my husband’s family, nothing says special occasion like a roast beef. Over the years, my mother-in-law and I have tried every method to do it justice. We found that an initial blast of high heat followed by a medium roasting temperature worked best. But we hated the mess the roast made in the oven.My solution was to take the roast and its smoking fat outside. On a good …

Food and Drink

Midsummer is the peak of the garlic season all across the United States. Last month, Gilroy, Calif., was the epicenter of all things garlic as that small town 30 miles south of San Jose hosted the 35th annual Gilroy Garlic Festival.The festival’s centerpiece attraction each year is the Great Garlic Cook-Off. Eight amateur chefs take to the stage to wow the judges with thei…