Recipe: Making dolmades from your friendly neighborhood grape leaves
Time spent on this dish will reap rewards in diner smiles – even without the avgolemono sauce Early summer is a time of suspense, as I wait for the grape…
Review: At Dulce Hogar Bakery, Colombian classics and caramel-cheese doughnuts
Tiny North Tonawanda outfit brings sweet and savory South American delights to Oliver Street Bandeja paisa, classic Colombian platter of fried pork belly, Colombian sausage, morcilla blood sausage, steak, plantains,…
Review: At Tiny Thai, reveling in the difference of native knowledge
Curry from housemade spice pastes is only one of the truly Thai touches offered by Wanthureerat “Kae” Baramee Baramee grinds her own spice pastes for massaman and other coconut curries…
Review: At La Oaxaqueña Taqueria, a worthy pilgrimage site off the hungry highway
Irked by Thruway stops? Rosario family taqueria 1 mile from Batavia exit comforts with quesadillas La Oaxaqueña quesadillas are lined with griddled cheese. In recent years, for diverse reasons, I’ve…
Review: At Risa’s, kosher-style deli with parking, for a bubbe with corned beef credentials
Four blocks from Buffalo City Hall, matzo ball soup and handmade knish, hiding in plain building since 2009 Matzo ball in chicken noodle soup at Risa’s Are you a Western…
Review: At Cafe Bar Moriarty, a family restaurant with a European accent
Backed by extraordinary butcher shop, couple’s place offers casual Continental sophistication for less than a large cheese-and-pep pizza Boeuf on weck, Moriarty’s butcher-knows-best beef sandwich, can be ordered without the…
Review: At Strong Hearts Buffalo, a vegan everyday restaurant with a seat for all
Even meat lovers find satisfaction on plant-based menu – and stick around for the cupcake parade Southwest chicken salad with jalapeno ranch dressing, vegan, like everything else at Strong Hearts…
Recipe: Chicken souvlaki, Canal Fest of the Tonawandas style
Holy Protection souvlaki tent ended 26-year run in 2017, but my souvlaki flame still burns Chicken souvlaki, grilled until edges crisp, makes eaters yell “opa.” As grilling season heats up,…
Review: At Nellai Banana Leaf, Chettinad cuisine gloriously expands WNY’s Indian menu
South Indian cooking is worlds different from the 95 percent of WNY Indian places serving North Indian standards Clockwise from upper left: crispy, savory lentil doughnuts called mehdu vada, fried…
Review: At Winfield’s Pub, masterful performer brings heavy metal back in Lackawanna
Freed to cook his heart out, Tab Daulton made his family tavern destination dining Kiki’s warm potato salad, with Velveeta, bacon, green olives, and scallions, is from Daulton’s mother’s repertoire.…
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