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Buffalo Magazine: Food + Drink

Salad: not just iceberg lettuce and chickpeas anymore. From one salad with raw meat to another with raw fish, here are a few ways local eateries are redefining what constitutes a salad — and reinterpreting the classics — in entirely new ways. Beets 5 Ways The menu changes often at Black Sheep (based on what’s in season and available, as local ingredients are a focus). Bu…

Buffalo Magazine: Food + Drink

Nothing can dissuade Katie Baczynski and her mom, Diane Noel, from churning out a year-long supply of canned peaches each August. Their family harbors a deeply rooted love for them, after all — one instilled by Noel’s grandmother Katherine (Baka to Baczynski, who was named after her) and already passed on to her 2-year-old niece, Penny. It’s an annual tradition that end…

Buffalo Magazine: Food + Drink

About three years ago I hosted a number of Niagara wineries for a tasting to highlight in this column; we had quite a few wines to taste, and it was a fun day. A couple months ago my wife Karen and I went to see a puppy for sale, and it turned out to be the owners of one of those wineries: Victorianborg. They graciously offered a tasting while we were there, and it hatc…

Buffalo Magazine: Food + Drink

Local chocolate shops and restaurant owners are breathing new life into a Buffalo mainstay: These treats, desserts and drinks are all sponge-candy inspired. Sponge candy caramel cannoli A multiple-year winner at the Taste of Buffalo, Panaro’s creates cannoli using Parkside Candy’s original sponge (small $2, large $4). Smooth filling mixed with the crispy honeycomb bites …

Buffalo Magazine: Food + Drink

You can get hot, medium or mild just about everywhere in Buffalo — so no wonder chefs are spicing up this bar classic by creating new flavors and sauces. Whether they’re experimenting with different recipes, changing up the bird, or creating new sauces, these new versions on the classic wing have captured the attention of locals. 1. Beef on Weck wings “When we were doing…

Buffalo Magazine: Food + Drink

We have a lonely nine-year-old Yorkie named Muhsu. Several months ago, my wife Karen started to talk about a puppy and I thought it was just that: Talk. As usual, I was wrong. She wanted a French Bulldog, so I began researching the breed. While many people love them, I wasn’t sure it was the right breed for us (snoring, lots of gas and respiratory problems topped the li…

Buffalo Magazine: Food + Drink

Nothing says Americana like hot dogs, burgers and lemonade. But mid-way through summer, one begins craving a little variation…so we asked a few area chefs for twists on July Fourth classics. Top your hot dogs Cooking in restaurants since 1976, chef Mike Andrzejewski (owner of Cantina Loco and Seabar) knows his way around a kitchen, creating everything from sushi to t…

Buffalo Magazine: Food + Drink

OK, we are going to say right off the bat: Rotisserie chickens are right up there with the invention of the wheel. Where would we be without them? Around since the 1990s, they have become our go-to dinner option. We eat them straight up or turn them into other things, like chicken Caesar salad or chicken enchiladas. We're even going to admit to storing the carcasses in …

Buffalo Magazine: Food + Drink

I’d been to the Lodge at Glendorn — located in Bradford, Pa., just an hour’s drive away — several years ago, and thought it was one of the coolest places I’d ever stayed. Tucked into the mountainside, it served as summer retreat for a Pittsburgh coal baron in the early 20th century; for decades he built new cabins throughout acres of gorgeous property to accommodate his gr…

Buffalo Magazine: Home

For many of us, pickles are a comfort food that remind us of our parents and grandparents, and the fermented foods they kept in jars on the shelves in basements. Just one sight, or more likely one whiff, of those jars of vinegary, preserved foods brings us back to our childhoods. Now, the pickle lovers among us have a home on Buffalo’s West Side in the form of Barrel + …

Buffalo Magazine: Food + Drink

The gin and tonic still stands as a classic all-season cocktail, whether enjoyed on a shaded front porch or outdoor patio of a sun-swept wedding reception. But with two ingredients — along with its lime wedge and accompanying citrus juice — dramatic variations of the drink are hard to come by. It thrives in its refreshing simplicity, so why deviate from perfection? T…

Buffalo Magazine: Food + Drink

The imagery can be deceiving. Carefree men and women, lording over flames at a beach, campsite or in a backyard, and often aided by a propane-powered metallic apparatus the size of a small Chevy. A few shifts of the spatula, a few sips of a chilled High Life, and before long, plates of burgers, salmon and skewers are cooked to perfection for a gathering of salivating guest…

Buffalo Magazine: BufFYI

Buffalo is in the midst of a craft brewing and distilling renaissance. The city is flush with new establishments looking to help residents celebrate the return of good weather with their favorite beers and spirits — and one of the first opportunities to celebrate this summer is Thin Man Brewery’s Second Anniversary Summer Solstice Street Festival, taking over the Elmwood V…

Buffalo Magazine: Photo Galleries

RJ and Lindsey Marvin, the husband-and-wife fermenters behind Barrel + Brine, make everything by hand. See how a batch of their dill pickles comes together.