2025 entries in Buffalo's Best Kielbasa Contest Kielbasa is Polish for sausage, and some families still make their own for big holidays like Christmas and Easter, grinding pork, adding the…
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…
Baklava, Fresh Arabic Sweets 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,…
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…
Wild striped bass at Waxlight Bar a Vin (Photo: Waxlight) Lent is fish season in Buffalo, and the fish fry is our homegrown pride and joy. But if you look…
Bruleed grapefruit at Swan Street Diner (Photo: Mickey Harmon) Tucked into the Larkinville neighborhood of former industrial buildings east of downtown, Swan Street Diner offers Buffalo breakfast and lunch seekers…
Spending my evening on the couch scrolling through social media, as one does, I was delighted to spot a post on Mark Bittman’s Twitter/X account. I’ve been a fan of…
Everybody has their favorite fish fry, and I respect that. Just in case you were thinking of branching out at all, here’s a few fish fries that go beyond the…
House-cut and twice-cooked, it takes two days to make a Frank fry. Millions of tons of potatoes are processed into frozen fries each year in the United States, making French…