Share this article

Food and Drink

print logo

Need to feed people without the luxury of a grocery store run? Stocking your blizzard pantry, the focus of today's News story, will help.But if you haven't had the foresight, and the electricity hasn't failed yet, there are several Internet sites that will offer recipe suggestions if you detail what's in your cupboard and fridge. Recipe Bridge searches …

That's the provocative notion raised by New York Times science columnist Natalie Angier in a piece last month headlined "Another Challenge to Ethical Eating: Plants Want to Live Too."She adds up some interesting research showing plants reacting swiftly to fight off threats, writing:Just because we humans can’t hear them doesn’t mean plants don’t howl. Some o…

Alice Waters of Berkeley's Chez Panisse, famous in food circles for influencing American restaurants and home cooks to prize local vegetables, fruit and meat, has suggested that schoolchildren should be taught more about food. Specifically, where their meals come from, how to grow vegetables, and more, a curriculum designed to make them more educated consumers. Her re…

Last year's Western New York Restaurant Week brought out crowds to try new places for dinner, and I've heard praise from several of the places that participated. I've also heard complaints from operators that they didn't know how to get involved in time.Hopefully this will help.Attention independent restaurant operators of WNY: It's time to make th…

The chicken pepperonata that News Cook of the Month Dan Miller whipped up for us was served over a bed of gloriously enriched mashed potatoes. Two heads of roasted garlic, butter, milk and more Parmesan will make it a once-in-a-while indulgence for most people, but it's oh so worth it.Roasted Garlic and Parmesan Mashed PotatoesServes: 4-64 large potatoes, peeled and d…

Dan Miller, the News January Cook of the Month, serves this salad as an appetizer. Shot through with peppery arugula and even more assertive radicchio, dressed with just good olive oil, lemon juice, salt and pepper, it puts iceberg lettuce to shame. The broiled shrimp in Parmesan crumbs adds a touch of luxury.Arugula, Endive & Radicchio Salad with Broiled ShrimpServes:…

Roger Ebert of the Chicago Sun-Times, one of America's best-known film critics and an insightful writer, can't eat any more. He takes nutrition by tube, as a result of complications from surgery after thyroid cancer.Ebert took the time last week to share what he misses about eating. The funny thing is, it's not the food. "Isn't it sad to be unable …

Think you're an undiscovered "Ace of Cakes"? Go head-to-head against other amateur Western New York icing artistes at the Nickel City Cake Challenge, set for Saturday, Feb. 13.You have to submit your application by Jan. 15 to get in, though, and there are only 25 spots. Here's the application with all the picky details.The main event that afternoon is a…

The Travel Channel's attempt to crown a Buffalo Wing Champion by pitting Anchor Bar's product against Duff's version, described in today's Taste story, will probably not put the question to rest in Western New York.And why should it? Wings taste best only minutes out of the fryer, so proximity will always play a significant role. As you can see by readi…

Food and Drink

Deanna Adamski's homage to Shrek's swamp home won first place in the Gilda's Club gingerbread house contest's high school division last month. The Alden senior's work, pictured above, included a dead tree painstakingly shaped from modeling chocolate, and an outhouse for accuracy.The gingerbread house contest, held as part of the cancer support cen…

On New Year's Eve, it's a good time to share more resolutions that Western New York cooks contributed when I asked for their thoughts on shopping, cooking and eating in the New Year.Jean Palas of of Elma, retired microbiology technicianSince I am pretty much down to fish and sometimes a little Wendel's poultry, I will try to learn to enjoy recipes based on l…

If you've ever seen a recipe on Alton Brown's "Good Eats" and wanted to try it out, you've got plenty of company. The Food Network recipe archive is reasonably functional, if you prefer official sites.But the pick of the litter is the Good Eats Fan Page. There, each episode of the 10-year-old whiz kid of cooking shows is lovingly annotated. Fan-pro…

One of the memorable recipes from Alton Brown's "Good Eats: The Early Years" is an Asian-flavored stir-fry of squid, cooked for mere seconds until done but still tender.Squid ViciousFrom "Good Eats: The Early Years," by Alton Brown (Stewart Tabori & Chang)1 pound whole squid (10/20 size)1 tablespoon soy sauce, or more to taste2 teaspoons cornst…

Farmers and restaurant people usually view each other from opposite ends of the local commercial food chain, but last year more than 100 crowded into a conference room to start talking about how they could better work together.This year the second Farmer-Chef Conference is set for Jan. 25, at Beaver Hollow Conference Center. The one-day conference "provides workshops …

In today's Buffalo News story on warming drinks, kundalini yoga instructor Siri Narayan Fuda talks about a recipe for chai, or Indian spiced milk tea. There wasn't room for her chai recipe in today's newspaper, but we'll share it here.Siri's recipe, which she was given by her yoga instructor, differs significantly from the chai recipe we printed, f…