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…
Malczewski’s Butter Lambs await at Broadway Market Easter shoppers have made the Broadway Market a destination for a century. With the market set to undergo a $45 million facelift later…
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…
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,…