These cats have come up with a great new way to sell chicken wings in Buffalo - they’ve got chops. So to speak.
My review of Pho Saigon (1551 Niagara Falls Blvd. Amherst, in the Burlington Coat plaza) made it into the News on Friday.
I’ve been back a few times since I wrote the piece, and [...]
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 [...]
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 [...]
Once you roast the grape tomatoes, putting a plateful of these little beauties together is a snap.
Another reason the New York Times is celebrated for its food writing is Mark Bittman, who a few times a year has articles that you must print out and keep. They’re like little Swiss Army knives of [...]
“If I’m actually going to peel 100 tiny tomatoes, it would have to be so worth it.” Well, guess what?
Today’s Buffalo News has the first of a series of food columns I’ve been asked to write. Called “Elements,” they’re supposed to be small, simple introductions to ingredients, spices, herbs or anything else that [...]
If you add enough cilantro, it’s almost health food, right?
One of the problems with becoming a known food enthusiast is that people look at you kind of funny when you openly adore trashy food.
But hey, this is the Internet, so you might as well hear my shocking confession: I dig the queso.
Not some authentic blend [...]
Hey, what’s with the food? A kid comes up to me in a white jacket, gives me a Ritz cracker with chopped liver, he says, ‘Canapés.’ I say, ‘Can a peas, my ass, that’s a Ritz cracker and chopped liver. Go get me a salami sandwich and a glass of wine or I’ll send you [...]
Bright, light and tasty - not a bad combination
(Kevin Purdy, a Central New York transplant who can’t seem to stay away from Buffalo, wrote the following guest post. He works as a journalist in Niagara County and is waiting, patiently, for The Great Asian Lunch Spot to open there.)
When I used to work in downtown [...]
A touch of heat to ward off the chill.
When I’ve got fresh goat cheese that needs to be used up, one of my favorites is a cherve spread spiked with a Vietnamese chile sauce called Sriracha. (It’s the bottle with the rooster on it that you might see on the table at 99 Fast Food [...]
For a wintertime appetizer, crostini are classier than cheese and crackers, but hearty enough to warm guests shaking off the snow.
For a recent gathering, grape tomatoes, red bell peppers, baby portobello mushrooms and a fennel bulb were cooked to show off their natural strengths.
The grape tomatoes were blanched, peeled and roasted confit-style in an olive [...]
