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Buffalo Magazine: Food + Drink

My hard cider journey started in Scotland. As an undergrad I studied abroad at the University of Edinburgh, and it was there I first discovered this crisp, effervescent alternative to beer. My flatmates and I would grab it by the two liter at the local Tesco, and my taste for it returned with me stateside. Though that stock of Strongbow was a far cry from the craft hard…

Buffalo Magazine: Food + Drink

One of the best ways to take full advantage of our short Western New York summers is to visit as many area farmers markets as possible. It’s an activity that has the coincident benefits of getting you outside, supporting the local economy, reducing your household’s contributions to climate change (in-season produce and foods shipped shorter distances generally have a small…

Buffalo Magazine: Food + Drink

Two local chefs gave us the scoop on their pantry-ingredient essentials—and how to store these ingredients and use them in new ways. Dishes by the dozen “If you have a dozen good eggs in your fridge, you have so many meals,” Kim DePerno, owner of Elm Street Bakery in East Aurora, told me. The secret is in the sauce, which is actually the yolk. Simply fry an egg and pa…

Buffalo Magazine: Food + Drink

Buffalo summers are about taking everything we enjoy—like dining, drinks and music—outside. This applies to the city proper as well as surrounding suburbs and areas just a short drive away. One of the trips can take you to the always quaint and, dependent on the entertainment, cacophonous corner of the Town of Lewiston. With just a short cruise up the 190, interested…

Buffalo Magazine: Food + Drink

When my editor asked me to write about afternoon tea in Western New York—the British-pedigreed sort taken leisurely between lunch and dinner with a light repast of sandwich points and dainty sweets—I was a little hesitant. “Why is afternoon tea worth experiencing?” she posed, among other article-framing questions. Honestly, I didn’t have the foggiest. I suppose my…

Buffalo Magazine: Food + Drink

Christi Allen dreams on a grand scale. As a teenager in Los Angeles, acting on shows like “Married with Children” and “Santa Barbara,” she was inspired to tell her own stories through filmmaking, so she eventually moved behind the camera as a producer and launched her own production company. Fast forward to today, and Allen’s latest big idea is lighting up the downtown …

Buffalo Magazine: Food + Drink

“I bake as much as I can and even more if I don’t have a lot of homework.” This may not seem like a typical baking philosophy, but Sara Young isn’t your typical baker. She’s an eighth grader at Amherst Middle School who got the baking itch after trying out a cupcake recipe from scratch. “After I baked that batch of cupcakes, I did swirl piping for the frosting and I …

Buffalo Magazine: Food + Drink

A big Italian Sunday supper is like a hug—warm, familiar, comforting, and shared. A tangle of pasta, made from scratch the same way it’s always been, cooked just al dente with enough to feed twice the actual crowd. Succulent meatballs, with the right ratio of meat and crumb, or a link of zesty Italian sausage so familiar it’s like part of the family. And, of course, the sa…

Buffalo Magazine: Food + Drink

No dish and drink combo says summertime like fresh tacos and ice cold margaritas, and we’re here to point out some of the best options in Buffalo. Crispy fried cod taco & cucumber cilantro serrano pepper margarita You won’t know you love crunchy cricket brittle in creamy guac if you don’t give it a try, and Casa Azul owner and chef Zina Lapi is all about getting cust…

Buffalo Magazine: Food + Drink

Several months ago, Raymond Castro and Ronald Fraser wandered into the Schupper House in South Buffalo. The pair was looking for meatloaf, and though it wasn’t on the menu, the owner asked them to come back the following week. Sure enough, a week later, “Ron and Ray’s Meatloaf Special” was displayed proudly on the chalkboard, and the friends enjoyed a savory, well-cooked m…

Buffalo Magazine: Food + Drink

We’re on the brink of spring, a period of floral regrowth and faunal fecundity. And that means the humble egg will once again bear its annual symbolic weight on seder plates and in Easter baskets worldwide. Eggs and all the potential for new life they represent, you see, are the ultimate seasonal metaphor. As luck would have it, they are also delicious. So, in the spiri…

Buffalo Magazine: Food + Drink

Let me first clear the air: Passover and I didn’t always get along. I used to dread its arrival—and then pout through the eight days until it ended, along with its unwelcome dietary restrictions. No bread or pasta? How was young, picky-eater me supposed to feel about this “holiday”? But then again, that’s kind of the point. Passover celebrates the story of the exodus fr…

Buffalo Magazine: Food + Drink

The Broadway Market was opened in 1888 by a group of citizens on a city-donated parcel at 999 Broadway Avenue. It served as a meeting place for immigrants who were looking to preserve their Eastern European heritage. Over 130 years later, people still flock to the Broadway Market (especially during the Easter season) for a taste of these old-world traditions. Here are t…

Buffalo Magazine: Food + Drink

If freshness were asked to select a representative host that embodies what it truly tastes and smells like, it might choose basil. Few other garden treasures capture that ephemeral state of being alive like a just-snipped sprig of glossy, bright green basil. A gentle crush releases its unmistakable sweet-spicy musk, and a piece torn and chewed just seconds after it was har…