Buffalo’s legacy of chocolate

Posted on Feb 4, 2018
Buffalo’s legacy of chocolate

This article originally appeared in Buffalo Magazine’s February 2018 issue. In Buffalo, the questions “Who makes the best wings in town?” and “Where’s the best beef on weck?” are met with fiercely defended proclamations by factions of fans who swear by their picks, and theirs alone. These alliances are often sworn based on family favorites […]

In the field: Senek Farms

Posted on Nov 4, 2017
In the field: Senek Farms

This article originally appeared in Buffalo Spree Magazine’s November 2017 issue. Apples are the indisputible harbingers of fall. Come September, the round, red fruit signals “back to school” from every store ad and end cap. Their role in pies sends taste buds into a spiced autumnal tizzy that rivals pumpkin for many. Apples are bobbed […]

Taste the world: Black Forest Adler

Posted on Sep 4, 2017
Taste the world: Black Forest Adler

This article originally appeared in Buffalo Spree Magazine’s September 2017 issue.  The USA platter Includes a jager schnitzel (a pork cutlet pounded thin, breaded, fried, and smothered with a dark pork gravy and mushrooms), a generous pile of spatzle (homemade noodles boiled and pan seared), a rouladen (paper-thin slices of beef stuffed with dill pickle, […]

In the field: 3 Guys Garlic

Posted on Sep 4, 2017
In the field: 3 Guys Garlic

This article originally appeared in Buffalo Spree Magazine’s September 2017 issue. To some, garlic is an ordinary ingredient that gets chopped up and lost in the sauce. To others, it’s a one-item food group around which meals are made—and there’s no such thing as too much of it, social norms be damned. A trio of […]

In the field: Niagara Malt

Posted on Aug 4, 2017
In the field: Niagara Malt

This article originally appeared in Buffalo Spree Magazine’s August 2017 issue. By now, it’s more than safe to say that locally made craft beer has made a comeback in Western New York, with new breweries opening faster than ever. Pub crawls, human-pedaled beer trolleys, brewers’ festivals, booze cruises, and tap takeovers have all become part […]

In the field: Erba Verde Farms

Posted on Aug 4, 2017
In the field: Erba Verde Farms

This article originally appeared in Buffalo Spree Magazine’s August 2017 issue.  On Porterville Road in East Aurora, a gravel driveway winds past a cozy red 1800s farmhouse, beyond a wood-clapboard barn and resting tractor, to lush fields that quietly undulate toward a pine tree line in the distance. This farm is Erba Verde, Italian for “green […]

It’s time for the making o’ the corned beef

Posted on Mar 7, 2017
It’s time for the making o’ the corned beef

This article originally appeared in the March 2017 issue of Buffalo Spree Magazine. I like pickled things. A lot. My German grandmother taught me the basics of making pickles, and now it’s become a several-hundred-jar-a-year “problem” in my pantry. The other half of me is Irish, so I feel compelled to go out for corned […]

Cheers to chocolate (beer)

Posted on Feb 20, 2017

This article originally appeared in the February 2017 edition of Forever Young Magazine. The “craft” of craft beer is in the experimentation, creativity—and sometimes consumer trends—that let brew masters play with palates and ingredients to come up with new and interesting beers. Among the latest flavors to grace taps around the country and here at […]

Osteria’s spaghetti & meatballs

Posted on Nov 4, 2016
Osteria’s spaghetti & meatballs

This article original appeared in the November 2016 issue of Buffalo Spree Magazine. The heart of this comforting classic is Nani’s Famous Sunday sauce, a slow-cooked labor of love that is a near-cathartic culinary experience. Nani is Osteria 166 owner Nick Pitillo’s mom. She’s been making this recipe—and passing it down to family members—for nearly […]

Berry picking: A summer tradition

Posted on Jul 22, 2016
Berry picking: A summer tradition

This article originally appeared in the July 2016 “Foodie 40″ issue of Buffalo Spree Magazine.  indigo clusters. The distinctive, earthy-sweet fragrance of real strawberries that’s nearly impossible to imitate in a candle, try as manufacturers may. Thorny tangles of raspberry bramble studded with fragile, intricate jewels of fleeting sweetness. For many, summer in Western New […]

Pay someone else to cook for you (gasp!)

Posted on Jul 22, 2016
Pay someone else to cook for you (gasp!)

This article originally appeared in the July 2016 “Foodie 40″ issue of Buffalo Spree Magazine.  Anyone who has tried to eat fresh, homecooked meals can vouch for the amount of time it takes to plan, poke through recipes, shop for ingredients, then chop, stir, and cook up a week’s worth of breakfast, lunches, snacks, and […]

What’s old is new again: Fermenting in Buffalo

Posted on Jul 22, 2016
What’s old is new again: Fermenting in Buffalo

This article originally appeared in the July 2016 “Foodie 40″ issue of Buffalo Spree Magazine. For more of that issue, go here.  Many Buffalonians may remember ceramic crocks full of shredded cabbage or garlicky green cucumbers parked in dark corners of their Oma or Babcia’s kitchens. What our grandmothers knew—and a new generation of health […]