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Food and Drink

The best sandwich I’ve eaten in months didn’t come from a sandwich shop. It came from Farmers & Artisans, the year-round indoor farmers’ market that’s part specialty foods store and part takeout counter. Formerly in Williamsville, its new location is Main Street in Snyder. The sunny, airy space is lined with photos of local and regional farmers who supply the store. Owner …

By Andrew Z. Galarneau I could read old menus for hours. (Not at work, though! That would be wrong!) I can't be the only one, either. I noticed this link in the Buffalo Reddit, and found myself lost in the Buffalo collection in the New York Public Library's menu archives, which they have scanned and posted online. The Internet's bad enough for making you cra…

By Andrew Z. Galarneau Here's a recipe for Creamy Green Gazpacho, from Joe Yonan's "Eat Your Vegetables," featured in today's Buffalo News. Creamy Green Gazpacho   1 medium tomato, cored and cut into quarters   1 small cucumber, peeled and cut into large chunks       Flesh from 1/2 avocado, cut into large c…

To brie or not to brie?If you ever find yourself selecting cheese for a party, that is the question. You might think it’s a good idea to brie. In the last few decades, the cheese has become the default choice for a “classy” occasion. As online grocer FreshDirect puts it, “It’s what your guests expect (and want) you to serve.” How could you go wrong?I am here to tell you th…

Food and Drink

Spaghetti with meat sauce is a staple dinner at our house, but I’m always trying to change things up – especially to get more vegetables and our preference for Asian flavors in the mix.How Asian you want to go is up to you. To go lighter on the flavors, use button mushrooms and Savoy cabbage. To go a little heavier, add some minced fresh ginger along with the garlic, up th…

Food and Drink

The abundance of late-summer tomatoes is a mixed blessing. It is wonderful to be able to enjoy them in massive quantities, but there’s also the sad realization the supply won’t last. If you are not up to the task of canning your surplus, is there anything you can you do to preserve your garden’s tomato bounty for a snowy day?The simplest and most flavorful solution is oven…

Food and Drink

Cornbread may not have been front and center, but we suspect it also was a source of contention during the Civil War. Or as it is also known: The War Between the Recipes. Even today, Southerners maintain that not even a smidgen of sugar should besmirch their beloved cornbread. Northerners, ever girding themselves for winter, like their cornbread a little sweet.Southerners …

Food and Drink

The benefits of eating more vegetables are largely undisputed. Increasing the vegetable portion of your diet is likely to improve your overall health prospects, unless your additions are all french fries and peanut butter. There’s also the money factor: Vegetables are cheaper nutrition than animal products.Unfortunately, vegetables have a reputation, however unfair, as bor…

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Like the legendary French fashion designer it’s named after, Coco aims to do the simple things well. Step into the Main Street restaurant that Maura Crawford opened last year, and the exposed brick walls, high ceilings and Eiffel Tower mural conjure up a European salon feel. ¶ That carries over into the menu, which offers a tidy selection of bistro classics. There are sa…

Amherst

During a career that has spanned decades, Williamsville hairstylist Gino Martelli has acquired a reputation for a number of things.One of them is his cooking. Martelli, the News Cook of the Month, has spent decades honing his style, Italian specialties served with flair. Guests at his table have enjoyed memorable dishes like giant lobsters roasted over wood embers in the f…

By Andrew Z. Galarneau The Buffalo chefs who are presenting dinner at Manhattan's James Beard House in October are giving local fans a chance to enjoy the menu here first - and help raise money for their trip to the Big Apple. The Buffalo dinner, at 5 p.m. Sept. 22 in the Mansion on Delaware, will preview an Oct. 16 meal featuring the work of leading Buffalo chefs at …

Let’s all cheer the rebirth of a friendly old wine that once soared, then faltered, and now has risen once more. It’s called Soave (So-AH-vay).The city called Soave is picturesque, rock-walled and medieval, visible from the highway between Veneto and Venice in northeast Italy. Its moated castle dates back to 934.The wine called Soave, by contrast, is soft, dry and light-bo…

By Andrew Z. Galarneau Chef Edward Forster, who was responsible for many of the creative dishes at Mike A's at the Lafayette, is talking about the next meals he's serving in Buffalo. In an interview with Buffalo.com's Nick Mendola, the North Tonawanda native says a series of pop-up dinners, one-night culinary stands in local restaurants, are his next step. M…

Food and Drink

By Andrew Z. Galarneau Here's a pictorial guide to some of the dishes I got to explore at Miss Hot Cafe (3311 Sheridan Drive, Amherst, 832-3188, www.misshotcafe.com), the Chinese restaurant I reviewed in today's Buffalo News. Here's "Big Dish" ($14.95): This cauldron of Sichuan broth, assorted proteins, vegetables and noodles looks wickedly s…

Food and Drink

The former home of Eddie’s Spaghetti House on Sheridan Drive next to Praxair has housed, in the last few years, Double D’s Queen City Grill, an Irish-themed bar called the Snug, and a place called Fire Tower Bar and Grill. We visited both the Queen City Grill and Fire Tower, and although we were sorry to see them go, we have high hopes for the new occupant of the building,…