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Ethan Cox was a partner in Community Beer Works when it opened its Sixth Street taproom. He knows how difficult it can be to build a business serving the public. […]

Lamb mandi on rice, Almandi We were dining at Almandi, six blocks west of the Broadway Market, while my friend Faress told his family’s story of how they became American. […]

Elizabeth Sher and her family fled genocide in her native Myanmar to find a husband and career in Buffalo. Here, she raised four children, and reunited her family by bringing […]

Conchigle pasta with lamb bolognese, Bistro Avera In February, I got the chance to play art critic at the Buffalo AKG Art Museum. The exhibit “Dine In” explores the ultimate […]

Buying Polish sausage for Easter dinner is not particularly difficult in Buffalo. From supermarkets to butcher shops, refrigerated shelves are groaning with garlicky links made by companies whose names end […]

Grilled beef ribs, Hanai Hawaiian BBQ If you’ve never heard of “Hawaiian plate lunch,” the menu at Hānai Hawaiian BBQ might seem somewhat discombobulated. Beef ribs cut thin, marinated in […]

When the first flush of spring brings us greens, I think of spanakopita. The Greek greens pie is a delicious vehicle for any greens you have on hand, not just […]

Easter shoppers have made the Broadway Market a destination for a century. With the market set to undergo a $45 million facelift later this year, you have two weeks to […]

As restaurant concepts go, “farm-to-table” has faded like the “CHEW MAIL POUCH TOBACCO” slogans painted on barns in another century. At its Buffalo-area peak a decade ago, every other new […]

Kielbasa is Polish for sausage, and some families still make their own for big holidays like Christmas and Easter, grinding pork, adding the right amount of salt and spices, and […]

Ethiopian genius on injera at Horn of Africa If it wasn’t for tastespotter Scott Field, who knows how long it would have taken me to discover Horn of Africa. The […]

When Amira Khalil fed me my first plate of mansaf, lamb braised in yogurt, I was blown away. Turns out fermented sheep’s milk yogurt and lamb make one of the […]

How much of the bread you eat is the same stuff, week after week, the convenient, not-so-bad loaf of adequacy?  It’s right there at the supermarket, after all. What sort […]

Boeuf on Weck, Café Bar Moriarty When a friend coming in from out of town tells me they can only meet for lunch, I ask if Wednesday, Thursday, or Friday […]

Lent is fish season in Buffalo, and the fish fry is our homegrown pride and joy. But if you look beyond the deep-fryer, there’s so many more delicious ways to […]