So tasty, they can’t stay away from each other: Crispy calamari, with lemon, sweet chili sauce and a dab of marinara.
Kevin Purdy is an associate editor at Lifehacker and freelance writer.
For whatever reason, calamari had seemed, for most of my life, like a food you could only eat at restaurants. Like Cobb salad. Or [...]
No question which patty is the curry chicken.
I don’t know much about Jamaican food. But if it’s all as good as the jerk at Richie’s Place, I have a trip south penciled in on my agenda.
This little place at 1595 Elmwood Ave. (447-1340), by the corner of Amherst Street, was filled with smoke when [...]
Browning the edges makes it crispy.
Before I met my husband, he says he had never eaten scrapple, a porcine delight that crops up in East Coast diners everywhere. Nor had he tried pork roll, a salty, savory log of coarsely ground pork shoulder that’s been around since the late 19th century.
I married him anyway.
Pork roll, [...]
This Brie was sliced open for a layer of Parmesan and basil. (Photo by Flickr user Amy Watts.)
Next up in my videos for The Buffalo News, I make Brie in puff pastry.
The one I made on camera was my first ever, but it won’t be my last. What a deft blend of simplicity and [...]
The roast pork sandwich was the pick of the litter, if you ask me.
I wasn’t looking for anything fancy when I ended up at Steve’s (951 Ridge Road, Lackawanna, 824-8601).
Good thing, too. Because the place specializes in sliced meat on rolls, period. No sauces, no spices to mention, less you count the caraway seeds on [...]
Steamed then caramelized in a warm pan, Brussels sprouts glazed with Dijon cream offer a piquant midwinter break.
Few sights could bring a wave of despair upon my childhood dinner table faster than Brussels sprouts. They were boiled, and yet somehow still chewy. They were soggy, and slimy, and smelt of unwashed socks.
Once I got [...]
Alton Brown grinding out some “arrrrs” in pirate mode.
I’ve been enjoying Alton Brown’s work for years, because I nearly always learn something from episodes of his show, Good Eats. Even when his MacGyver-Mythbusters cooking hacks go a bit too far, it’s at least entertaining television.
Last week, I got a chance to talk to Brown, [...]
You can sort of see the ginger juice glistening on the place here, but it comes across better on video.
The News has asked me to start making cooking videos to go with my Elements column that runs every other Sunday. The articles can be found on Page 4 of the Spotlight section.
There’s some [...]
Jim versus the brontosaurus, er, beef rib at Weigl Iron Works.
Lauren Newkirk Maynard is an editor and food writer in Buffalo.
Friends have asked me why I write about food rather than travel, politics, or personal history. It seems a strange question to me, since writing about what we eat is simply the best (and tastiest) [...]
