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Wendy Huntington, a Buffalonian who spends time in Mexico, learned how to make this mole verde, or green mole, at a cooking class in San Miguel. She likes it with simmered chicken thighs, as detailed below.Mole Verde(As cooked by Wendy Huntington)3 poblano chiles8 tomatillos, husked and rinsed2 cloves garlic½ cup sesame seeds1 cup pumpkin seeds (or 1 cup any combination of…

Here's the recipes for Fresh Mint Chutney and Tamarind Date Chutney from Andrea Nguyen's "Asian Dumplings," from Ten Speed Press.Fresh Mint ChutneyMakes 2/3 cupWhile this relish boldly says, “I am mint!,” it also has a bite from chile, ginger, and raw onion. Lime juice and sugar tame and unite the ingredients. This, along with the Tamarind and Date Chut…

Here's the pastry recipe for the Spicy Potato Samosas from Wednesday's story in The Buffalo News.Simple Flaky Pastryfrom "Asian Dumplings" by Andrea NguyenTen Speed PressMany rich, filled Asian pastries, such as Indian samosas and Vietnamese bánh quai vạc chiên, employ straightforward dough made of wheat flour, fat, and water. Some cooks use oil for ric…

Food and Drink

You'd never expect that much work to be this much fun, but the intrepid picklers of Mariner Street enjoyed the heck out their 61-jar vinegar-soaked marathon a few Sundays ago. The combination of Betsy Frazer's classic Victorian and the chance to break out the classy aprons made for an elegant setting for acts of vegetable augmentation. (Above, Frazer shoots cl…

Food and Drink

To get noticed in this town, a sandwich has got to pack a lot into each fistful of food. It better be tasty. It better be something that you can't get at every last corner sandwich shop. It better deliver real value, too, for eaters to come back to the store and open up their wallets for a second bite. So to kick off research on a story that will survey Western Ne…

Food and Drink

On sunny mornings last year, a group of volunteers fanned out over an unusually unkempt lawn at the Graycliff Estate in Derby. The grounds crew had let one swath grow unmowed, encouraging the development of their natural sworn enemies, the dandelion. The bright yellow blossoms were plucked by the basketful to make into dandelion wine, to benefit the Frank Lloyd Wright-…

Food and Drink

   Ever stood in the frozen food aisle and looked at the yummy images on the cartons of frozen dinners?     Ever wondered how the dish inside could possibly be that appetizing?     The folks at Food in Real Life have tackled that question, sacrificing their taste buds to get behind the box cover. Food in Real Life aims at the ma…

  Welcome to "Hungry for More," a Buffalo News blog dedicated to the idea that food is more than fuel.   Your narrator is Andrew Z. Galarneau, The News' food writer. I do stories for the Wednesday Taste section, and I help make Elements cooking videos  and other video pieces for buffalonews.com. (If you haven't seen Elements videos …

It's a tough job but someone has to do it. All day long, five days a week, Dan Johnson thinks about chocolate, dreams about chocolate, makes wonderful confections from chocolate. And he even eats chocolate. As the owner and chocolatier of Choco-Logo, 141 Broadway, Johnson turns out upscale, specially designed "private label" chocolates for large companies. The Big Br…

Food and Drink

O'Connell's Hourglass is the successor to a highly regarded, long-standing restaurant on the same site but under different ownership. Open for about a month, it has been spruced up inside (but not too much) and the menu has been contemporized a bit, although there doesn't seem to be as much seafood as there used to be. Also, the wine list -- even though it does sport a …

If a steakhouse can be called elegant -- and why can't one be called elegant? -- E.B. Green's fits the description. The tables are set far apart in a two-tiered set-up. There's a magnificent chandelier in the center of the room, and flowers bedeck both sides. Customers enter to a small sophisticated lounge, where, if they are lucky, Jackie Jocko is at the piano. It's al…

Capitalize the "B" in Beef when you discuss E.B. Green's. After all, it's the real reason for the restaurant's existence. Beef as in its 24-ounce Porterhouse "Signature Steak" for instance ($31). Beef as in its 20-ounce New York Strip (the most popular item, at $30). Or the 32-ounce Prime Rib House Special ($32). The many different cuts (except the prime rib) are displa…

Dignified, handsome, impressive. E.B. Green's calls itself Buffalo's premier steakhouse. And we are talking major steak. They serve all the other steakhouse appurtenances, too -- the superb martinis in huge, beautiful glasses, the enormous steak fried potatoes, the three-pound lobsters. In case you haven't figured it out by now, this is a classic case of big, bigger,…

A FEW PEOPLE I know are going to be angry with me when they read this. Sorry, R., and sorry, B. For months now they've been telling me about this tiny restaurant on Hertel Avenue not too far from Delaware Avenue that once was a pizza parlor -- in fact, it still is. "But don't write about it," they begged. But, sigh, duty comes first. And besides, Cafe GarAngelo is to…

Once upon a time there were many restaurants like E.B. Green's Steakhouse. Huge thick slabs of beef centered the menu; the only choice a customer had to make was what cut of meat he wanted to eat at what degree of doneness. Rare, medium-rare or medium? (To order beef like this well-done may well be actionable under law.) And with the glorious, bloody hunk came these …