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Buffalo Magazine: Food + Drink

You say potato pancake, I say latke (LAT-kuh, not LAT-kee). But what are we really saying? The names potato pancake and latke are often used interchangeably. They’re made from the same ingredients: potatoes, egg, flour, onion, salt. Both are peasant foods of Eastern European descent. The condiments are the same. But technique and tradition set them apart. A latke is …

Buffalo Magazine: Food + Drink

The late British poet Edith Sitwell once penned, “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” The imagery this prose elicits is simply idyllic—and on the right winter day, this is the scenery of a December date in the Village of East Aurora. Full of illuminated sh…

Buffalo Magazine: Food + Drink

The necessity of a hot cocktail really can’t be overstated in Buffalo. When snow starts to pile in streets, we’re left with no choice but to venture by foot to the neighborhood bar for a drink that warms from the inside out. Hot Toddies The traditional hot toddy is whiskey or bourbon mixed with hot water, honey and spices. Our neighbors to the North have even been kn…

Buffalo Magazine

I met Frank Mercado about 10 years ago, and for a couple of years he helped shuck oysters for our annual Oysterfest. Then he offered to coordinate the entire party, enlisting oyster shuckers and servers for me. Oysterfest has been an amazing summer tradition and without Frank and his fantastic team, I could have never been able to pull it off. Frank is an awesome chef. The…

Buffalo Magazine: Food + Drink

In order to host Thanksgiving dinner, you need a quarterback and a game plan. This analogy works for the obvious reason—after all, football has been a part of this holiday since 1869—but also because success can look different based on your lineup (family’s unique kitchen, budget and traditions). We turned to three veterans of the hosting game to share their tips and tr…

Buffalo Magazine: Food + Drink

Isn’t a decade enough? The Colville’s have been hosting this oyster party for a decade and we’ve had a blast. We’re blessed to have so many wonderful friends to share these memories—and the many different types of oysters, including East Coast and West Coast challenges. The three favorites we’ve tasted throughout the years? The Kumamotos from Washington State, Ninigr…

Buffalo Magazine: Food + Drink

Pumpkin spice lattes have become so popular in the fall that, dare we say, we’re getting a little tired of them. Now, let’s be honest: We’re not here to declare you should give them up completely. There are, however, plenty of alternatives popping up on seasonal coffee shop menus that showcase other delicious fall flavors you know and love. Head to these local spots to try…

Buffalo Magazine: Food + Drink

A quick Google search yields 2,840,000 hits for “chocolate chip cookie recipe” and a significant number of website pages claiming to hold the secrets to the very best. But chocolate chip cookies are as diverse as snowflakes, and what constitutes a perfect chocolate chip cookie is a matter of personal preference and, sometimes, impassioned debate. Where one person might …

Buffalo Magazine: Food + Drink

Are Buffalo’s summers beautiful? Of course they are. The season’s usually so idyllic that it still stands as generations’ justification for braving the region’s sometimes calamitous winters—and that’s no small bargain. But within the thrill of the summer months, it can be easy to forget that, when weather and football results break the right way, the region’s fall can s…

Buffalo Magazine: Food + Drink

The Buffalo region currently boasts some 35 craft breweries, reflecting the growing popularity of craft beer throughout the country. Together, they offer enough frothy libations for every palate. The influx of breweries that have proliferated throughout Western New York has created a friendly synergy. As the city prepares for the 10th annual Buffalo Beer Week (Sept. 13-…

Buffalo Magazine: Food + Drink

Meal prepping lunches for work or back-to-school is an efficient, cost-effective meal solution for the whole family—but it’s easy to get stuck in a rut of same old, same old. To keep things from getting stale, elevate your packed lunches this fall with one or more homemade condiments that pack a lot of flavor for little effort. Here are just a few ideas to get you started.…

Buffalo Magazine: Food + Drink

In the 1986 John Hughes classic, “Ferris Bueller’s Day Off,” the film’s title character leaves viewers with multiple pieces of advice, including the following: “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.” The same could be said about Buffalo summers. Every year, they’re gone in a blink, booked with a surge of cookout…

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…