Meat worries? Grind your own
My grandmother’s meat grinder, 90 years old, looks almost the same as the deluxe heavy-duty grinder that I recently pulled off the shelf at a hardware store.
My grandmother’s meat grinder, 90 years old, looks almost the same as the deluxe heavy-duty grinder that I recently pulled off the shelf at a hardware store.
Skewered foods are fun to grill and perfect for portion control, but you have to be careful about what goes on the skewers. You often see meat sharing space with vegetables, which isn’t the best approach, unless your execution is perfect. Too often, the vegetables end up charred on the edges and raw within.
Russians prefer their Lay’s potato chips dusted in caviar and crab flavors. The Chinese like their Oreos stuffed with mango and orange cream.
Izabela Wojcik of the James Beard House, a judge at this year's Nickel City Chef, knows good cooking when she sees it -- and Buffalo, she says, should be proud of its culinary community.
Across Asian and Caribbean cuisines, especially, coconut milk serves as a base for meals from breakfast to dessert.
Recommendations for some dining places midway between Buffalo and Rochester.
Samuel Butler once wrote, rather dismissively, “A hen is only an egg’s way of making another egg.” I want chickens to be well cared for, but I can see his point.
Home cooks and grocery shoppers have more power than they realize when it comes to controlling the No. 1 source of ozone-depleting garbage in our waste stream: food.
The first thing I ever picked out to bake with my mother was a lemon blueberry Bundt cake. So my mother indulged me. We bought the mix, made the cake and it was beautiful. But as it was a mix, it tasted like a mix.
OK. I’m not perfect, as a recent cleaning of my inbox only served to point out. First of all, I get emails like this one from a West Seneca restaurateur:
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