Recipes

How to pack a whole field of corn flavor into fluffy kernel bliss Fresh corn casserole is gluten-free. When sweet corn season finally arrives, you can’t get enough corn-on-the-cob. Then, it happens: You have too much corn. Overly optimistic farmers market buys, canceled barbecues, or a houseful of eaters who’ve gnawed so many ears they […]

Steaming rice may be a first, but ingredients are easy to find in Buffalo Mango sticky rice The cuisines of Southeast Asia – Vietnam, Thailand, Cambodia, Burma, Laos – are dizzyingly diverse, each reflecting many cultures within their borders. One thing they all agree on is mango sticky rice. The holy trinity of sweetened glutinous […]

A few minutes’ work and a rolling pin rewards with craggy, flaky crust Rhubarb and apple galette Why is rhubarb my spirit fruit? Perhaps because rhubarb proves that even a weapons-grade sourpuss can make audiences happy, with the right dash of sweetness. When rhubarb pushes its head from the garden bed, the suspense begins. The […]

Onions, herbs, and spices transform ground meat Middle East style Kofta are bite-sized burgers prized by Middle Eastern cultures. Patting ground beef into burgers is a classic American recipe that has earned the devotion of generations of families. With a little more work, you can offer your customers the Middle East’s version, fortified with onion, […]

Toum is every bit as glossy and rich as mayonnaise, without animal involvement. If you love garlic and mayonnaise, but don’t love eggs, toum is the answer. Straight out of the Lebanese canon, toum is garlic, lemon, and oil whipped into a rich, glossy spread that could easily mistaken for mayonnaise. Until […]

Beef, ranch dressing and gravy powders, pepperoncini and brine, stick of butter = magic Having friends over for the Big Game can turn your house into an emotional minefield. You can’t buy bubble wrap thick enough to stop hearts from breaking, but you can provide what Buffalonians need: a menu made with love, worthy of […]

Leave boiled versions aside for a luxe version – and a snackable treat for the Brussel-averse The reputation of Brussels sprouts has improved dramatically in recent decades, especially among eaters whose previous exposure to the mini-cabbages was specimens boiled until you could squish them with a spoon. These days, I prefer my Brussels sprouts au […]

Comforting broth gets body from natural starch, not fat The gimmick that keeps this recipe in my book is the technique that produces substantial, creamy soup without relying solely on a tanker-truckload of milkfat, in the form of heavy cream. If you’re skeptical, here’s a can’t-lose proposition: Add some at the end, if it’s not […]

Quick batter properly exploits that incredible local fruit you bought with the best intentions then forgot Clafoutis of Niagara County prune plums Tactical recipes are the answer to a particular dilemma. This time of year, with Western New York’s finest fruit peaking, you need to know about clafoutis. Say cla-footie like the French do and […]

Time spent on this dish will reap rewards in diner smiles – even without the avgolemono sauce Early summer is a time of suspense, as I wait for the grape vines luxuriating under the sun to grow leaves big enough for a pan of dolmades. These finger-sized rice rolls take a couple hours to make, […]

Holy Protection souvlaki tent ended 26-year run in 2017, but my souvlaki flame still burns Chicken souvlaki, grilled until edges crisp, makes eaters yell “opa.” As grilling season heats up, here’s my most-requested recipe: chicken souvlaki. This one comes from the Greek-Canadian restaurant professionals responsible for the Holy Protection Church souvlaki tent at Canal Fest […]

Greek Orthodox lenten favorite eases mushy green bean phobia with olive oil, herbs, and history Kalofagas, the online headquarters of Toronto-based chef-author Peter Minaki, has been one of my favorite sources of can’t-miss Greek recipes and cooking techniques for a decade. Fassolakia ladera is one of the dishes I make every year. Greek Orthodox fasting […]

Simple ingredients recall a childhood favorite, even without the brown butter finish When I decided to re-create my mother’s chicken and dumplings, I wrote my own recipe. What drove me to learn how to cook, reliably combining ingredients and technique into satisfaction, was hunger for dishes out of reach. I learned how to barbecue spare […]

Plus the $3 answer to taming the bloodthirsty mandoline Wintertime staples like root vegetables get us through the dark days before green sprouts of hope prove we made it through another ice age. From humble fuel to celebration centerpiece, the potato gets it done. Here’s one of my children’s favorite festive side dishes: potato gratin. […]

How the humble spud can become foundational home fries With a little patience, potatoes are ennobled. A career in food writing has given me the chance to try out any recipe that caught my fancy, without giving a fig for ingredient costs. Jumbo lump crab, sushi-grade tuna, foie gras, whole beef strip loins, cave-aged French […]