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Slow Food Buffalo is an extension of Slow Food USA, an organization committed to preserving North American food traditions (known as 'foodways') through programs and activities that promote bio-diversity, education and the building of food communities. Buffalo Rising's partnership with Slow Food Buffalo for our monthly Sunday Suppers column offers readers an opportunity to appreciate and support Buffalo's local food community. Here, a city chef provides readers with a recipe for a simple meal that not only uses a locally sourced ingredient, but is also conducive to sharing with a group of people, be they family, friends or neighbors.

This month's recipe, for a zesty, chilled Gazpacho, comes to us from Chef John Glahe of Brodo's Elmwood Village location. It's one of their most popular soups and…

Mmmmm…..spices. What would the culinary world be without them? And to think that centuries past, they were coveted for their healing powers and for use in the conjuring of magic spells. Later on they were also used as food preservatives and to make perfume and dyes. It wasn’t until the Middle Ages that they began to be used as food condiments.

Most spices are originally from the Far East, and at one point in time they “moved” the economy of the world. Extraordinary stories and legends have been told about adventurers who set sail to find new lands and remote places that would provide them the opportunity to discover and collect new and exotic spices that would, ultimately, be worth more than gold itself.

Some adventures came back with a full cargo and became wealthy individuals. Others discovered new lands and places, as is the case of Christopher Columbu…

A few months ago I raved to YUM readers about a fantastic cold salad I enjoyed at the EM Statler Dining Room, a restaurant on ECC's City Campus staffed by students in the culinary program.

The salad, a take on the South's famous Hoppin' John, is a great alternative to the ubiquitous (and often dull) potato and macaroni salads that are part of a traditional American cookout. Fresh, flavorful and packed with healthy ingredients, Hoppin' John Salad with Pecan Vinaigrette is sure to become a family favorite. I should also note that the dressing is a great addition to any green salad.

If preparing the black-eyed peas is too much of a time investment for you, feel free to use the canned versio…

Buffalo Rising's monthly Sunday Suppers feature focuses on delicious one-pot recipes that utilize local products. Even better, these recipes are offered to us by area chefs, who are passionate about using fresh, locally sourced ingredients. In co-operation with our partner, Slow Food Buffalo, this month we're pleased to present you with a zesty recipe from Chef Chris Silverstein, owner of Lagniappes, located in Buffalo's own Allentown.

Bouillabaisse (boo-yah-base) is on the menu today, but not just any old bouillabaisse. This recipe is for Louisiana Bouillabaisse, whose style is in keeping with that of Chef Silverstein's cozy little New Orleans influenced restaurant.

Traditional Bouillabaisse hails from Marseilles, France. The name comes from the process by whic…

We're here today with SAMPLE for an inside peek at the recipe and the process used to make another of their delicious and unique cocktails. Today's featured beverage is the Fire Roasted Pineapple Mojito, a tasty and refreshing drink that graces SAMPLE's warm weather menu. It is, hands down, my favorite cocktail at SAMPLE, and I welcome its return with open arms and an eye on my watch in anticipation of happy hour. The simple recipe follows below.

Also keep in mind that SAMPLE's special monthly Sunday Supper is coming up on April 27th. If you haven't yet had the fortune of experiencing one of these fantastic evenings of food, drink and good company, I suggest that you consider attending this month's. The menu--whose theme is “Think Spring”--is about as tempting as it gets. You can check out the deta…

Spring is in the air! It’s time for Sunday Suppers, brought to you in coordination with Slow Food Buffalo, in order to provide you with easy and delicious ways to feed yourself, your family or your friends by offering recipes from local chefs, utilizing local ingredients.

This month, Sunday Suppers will reflect the soon-to-arrive plethora of vegetable garden delights with a nutritious and delicious recipe from Trudy Stern of tru-teas on Elmwood. There, the Grain Bowl graces the daily menu, a dish that combines quality ingredients in a simple way that nourishes both the body and the soul.

Trudy’s Grain Bowl is chock full of ingredients that can be easily found at the Lexington Co-op, located directly across the street from her adorable little shop. If you haven’t visited tru-teas before (located in The Neighborhood Collective), you probably don’t realize that they offer…

As a lifelong member of PETA—People Eating Tasty Animals—I was surprised to meet my first real vegan (vee-gun) a few years back. Well I’ll be, I thought, A girl who sustains life on lettuce and tofu. But as we often are about the unknown, I was wrong. Several meals and an incredible friendship later, she has shown me that not only can vegan food be nutritious, but also downright delicious.

Veganism is a way of life. Some people choose to be vegans because of the health benefits, but more often than not it is based in love and respect for animals and the environment. While vegetarians avoid fleshy meats, vegans avoid all animal products even including leather, fur, wool and anything tested on animals. In the culinary world this means saying goodbye to eggs, butter, milk and cheese. Wit…

Hummus: Gooey spread eaten by granola crunching folks or delicious food staple that’s been cited as one of the reasons for the rise of civilization?

The answer is: All of the above--and everyone should be eating it! Besides being chock full of vitamins and minerals, hummus is a great source of protein (for both vegetarians and meat-eaters alike) and when eaten with high quality bread, it provides most of the essential amino acids needed in our diet. And it just happens to taste heavenly, particularly when homemade.

Hummus, the Arabic word for chickpeas, is generally made with the same few ingredients such as chickpeas, lemon juice, tahini (a paste made from roasted sesame seeds), garlic, salt, pepper, and olive oil and parsley to garnish. The variety and quality of hummus lies in the many different ways these ingredients can be combined. Depending on your preference, hummus …

Are you looking for something different to incorporate into your cooking? A versatile ingredient you can use to add more flavor, a different texture, or added nutrition to your meals? Might I suggest a new grain you can incorporate into the everyday dishes you already prepare? Maybe you'd like to use it to experiment with new dishes to enjoy?

Farro is a type of hard wheat also called emmer, is a non-genetically-modified ancient grain. Originating thousands of years ago, emmer gave rise to all durum wheat. Cultivated in the Garfagnana, an area of forests in northern Tuscany in Italy, farro is considered the original grain from which all others derive, a grain which fed the Mediterranean and Near Eastern populations for thousands of years. Rich in fi…

For many years of my life I was the solo single at the family get togethers, never the host, always the lone guest. I was often asked to bring something along, usually a snack to be passed before dinner began.

I found the task a bit daunting because the kitchen at my host's house was already overflowing with well-intentioned helpers, so I needed to bring something that fit my very narrow needs. Anything “too gourmet” was strictly forbidden, it couldn't require time in the oven or use of the stove top and I had to be able to afford it. My pride was on the line, and although bringing a bag of chips or a cheese ball and a box of Triscuits would have probably sufficed, I just couldn't bring myself to do it.

If you find yourself in a similar situation, or are just looking for a quick and simple snack, read on.

In January, when BR held a gathering at the Executive Perform…

When big family gatherings happen around a table there's always a lot of preparation to be done, and certainly Easter is no exception. Especially challenging is the fact that many will spend the morning attending a religious ceremony which limits the time available to ready the house and prepare the meal.

Hopefully some of you have taken Chef Bill Metzgar's recommendation for a meal centered around items that can all be made ahead, but for those of you looking down the barrel at a more traditional dinner, I'd like to offer you the recipe for one of my favorite make-ahead desserts.

Pots de crème (pronounced po-de-krehm) is the name of both a French custard and the petite lidded pots it's traditionally served in (see inset). Man…

Tomorrow is St. Joseph's Day, a celebration which began in Sicily in the Middle Ages when the region experienced severe drought. In desperation, the people asked St. Joseph, their patron, to intervene. They promised, if rain came, that they would prepare a big feast in his honor. These prayers were answered with rainy weather and, in gratitude, huge banquet tables were set up in the streets and the poor were invited to come and eat as much as they wanted.

Preparing a St. Joseph’s Table is a daunting and labor intensive task. It involves cooking several different dishes in order to fill the dinner table with a bounty that could feed the masses. Growing up in a Sicilian family, I looked forward to St. Joseph Day and to the feast my family would lovingly prepare. One of the dishes I enjoyed the most is Pasta con Sarde (pasta with sardines). Although my family made their sarde sa…

Although tomorrow is St. Patrick’s Day, most of Buffalo will celebrate this much loved day with a trip to either of the city’s parades and celebrations (Downtown or First Ward) or a party at home with friends and loved ones.

YUM would like to offer a little encouragement for staying warm on this blustery holiday with a recipe for DIY Bailey’s. It’s so delicious and can be tweaked by adding a little more or a little less of your favorite ingredients. You also have the option of upping the ante by using very high-quality ingredients; for example, I prefer to incorporate a gourmet chocolate syrup and a top-shelf whiskey. Either way, homemade is almost always better and in this case, it most definitely is. Enjoy!

Homemade Bailey's I…

Hopefully, by the end of this month, our chilly winter season will begin to fade into spring. Of course we look forward to the warmer temperatures and the bounty of the early growing season. But it is not yet time to push aside some of the best aspects of winter, one of them being the warmth and comfort imparted by a simple, robust meal shared with family and friends. And what better inspiration than Buffalo Rising’s Sunday Suppers, which, in association with Slow Food Buffalo, connects a local chef with our readers in an effort to provide you with an easy, one-pot meal, ideal for both feeding your family and impressing your guests.

For our March feature we were fortunate enough to pair up with Chef Jay Whitney of WJ Morrissey’s Irish Pub. Chef Whitney is quick to point out that he isn’t professionally trained, but it is my opinion that there’s no substitute for good ins…