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 [...]
By this point, most of the cooks are pretty well marinated too
You can have your glazed ham, your tom turkey with stuffing and gravy. Not bad Easter dinners, if they’re done right.
You want to really break out the unbelieveable taste for a special occasion, I don’t know what tops a lamb done Macedonian style. I [...]
Check out my article on families that have decided to buy their meat from local farmers. They like the lack of chemicals and hormones in their food, they like supporting Western New York farm families, and they like the taste. The chicken is a little more expensive, but the beef and pork is essentially the [...]
We’d just pick it up by the convenient handle, but that wouldn’t be civilized
Who doesn’t like a nice hunk of tender meat when it’s homicidally cold outside? Braised lamb shank is easy enough.
Get two lamb shanks, and cut around the bone an inch from the skinny end (this helps the meat fall away and expose [...]
Get an extra pita so you can use two hands
In America, hummus - the Middle Eastern dish made of chickpeas, tahini (ground sesame seeds), lemon juice and other flavorings - has largely been the province of vegetarians. Outside its ethnic base, it was adopted as a staple of hippie cuisine for its ability to provide [...]
Save the mint jelly for the - oh hell, just throw it out
Every Easter, when leg of lamb drops to half price, I buy half a dozen haunches and throw them in my freezer. That way, I can indulge from time to time while saving a buck or two. Roasted whole Greek style with lemon [...]
