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…
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,…
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…
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…
Pattaya Street Food's chicken curry puffs Meet some of the hardest-working restaurateurs in Buffalo, and taste what they add to our community menu. International House is a food hall with…
Mira breakfast sandwich (PHOTO: Mira) Now that the ice dams have broken off rooflines, it’s time to start getting reacquainted with other human beings in an atmosphere conducive to pausing…
Cauliflower pakora Deep-frying is not a cooking technique I use lightly. It fills your kitchen with odors some folks find objectionable, a scent that lingers. Disposing of the used oil…
Honey-brined smoked salmon plate at Cafe Bar Moriarty Mother Nature was in a particularly homicidal mood last week, keeping lots of people hunkered down at home. But I had a…