My case for putting Taqueria Los Mayas at the top of your Mexican dining list starts with the details. Housemade corn tortillas. Lard in the beans, and real cheese in…
Read It and Eat Bookshop plans to expand its cookbooks, cooking wares, and cooking classes in the heart of the Village of Williamsville, next to Muscarella's Pizzeria. "We're definitely still…
Four nights a week, at 2 a.m. the lights go on in Dopest Dough’s two-story Manufactory in 500 Seneca, next door to the former Dobutsu space. While Buffalo sleeps, Joe…
In 2009, Barack Obama became president, and I became the food writer for the Buffalo News. Since then, a lot has changed. Including what goes through my head while I…
Matt Agle with his invention, in Concord grape, plum, and Niagara grape. Eden, New York,was named for its fertile soil, but it has also produced a bumper crop of farmers…
Prune plum clafoutis 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…
The Farm Shop is an oasis of freshness in the Elmwood Village. A teeny, tiny oasis, around the corner on Ashland from its mailing address, so it’s easy to miss.…
Decades of chicken breast obsession has resulted in a widespread deficit of American chicken barbecue knowledge. The challenge of cooking sugar-laquered dark meat chicken on the bone without excess carbon…
Adrian Bylewski is the rarest of chefs: he got healthier working in kitchens. After a career that included working the line at Hutch’s, Tabree, opening Midtown Kitchen, and four years…
This chicken souvlaki is my most requested dish. Last week’s Grilling Vegetables 101 brought a request for my favorite grilled chicken recipe. So here’s my chicken souvlaki, Canal Fest of…