Buffalo Rising Online

I love lemon curd; it’s pretty hard not to. Despite its potentially unsettling name, lemon curd is a delicious alternative to jam, a great tool for the home baker, and in its off-the-shelf store bought version, a really handy tool to have in your pantry for last minute guests.

Lemon curd comes to us from Great Britain where the homemade version was initially used as a spread on scones enjoyed during afternoon tea. And for those of us who love old-fashioned, made-from-scratch lemon meringue pie, lemon curd is the base underneath all of that fluffy meringue goodness.

You can hop down to your local supermarket and pick up a thick and tangy version of lemon curd in the jam and jelly aisle; I purchased this jar at Wegmans, but have bought it before at Guercio's and Delish. It’s great to have on hand as it can make delicious treats in minutes. Obviously it’s perfect on scon…

I remember the first time, a few years ago, when I caught a cheesemaking demonstration on a cooking program. It was about 3AM, and for whatever reason, I was up watching cooking shows. I’d like to say that that was a one time deal, but it actually happens pretty often. The women on the program, dressed in hairnets and pristine white food industry-style jackets, swirled their hands around in a big briny tub, gracefully plucking out glistening mozzarella balls with ease. The voice over told me that I could do this at home. Certainly they must be talking to someone else.

I completely forgot about making cheese for quite a while. And then those soft shiny balls of mozzarella began to be my five-year-old’s favorite thing to eat. So when a local chef told me a story about making mozzarella at culinary school, the wheels started churning. A few months later Barbara Kingsolver’s �…

YUM has discussed SAMPLE's penchant for delicious and innovative made-from-scratch cocktails before. Regular readers also know that SAMPLE holds monthly cocktail courses, and that they even won our first installment of BR's Chefs Challenge. Today on YUM, we've added their delectable menu to our V-Day Guide, and for those of you celebrating at home, this video and recipe featuring their signature Valentine's Day cocktail--Orgasmic Punch.

Great for a party and loaded with ingredients (both intoxicating and unexpected), SAMPLE's General Manager, Patrick Wade, mixes up a con…

Ever since my visit to an indigenous community outside Mumbai I’ve been jonesin' for sweet lemon grass tea. Tru Teas has a tasty lemon grass black hibiscus tea, and variations of lemon grass beverages are everywhere these days, but it just isn’t the same. I needed to take matters into my own hands.

Lemon grass stalks are available for purchase at various Asian markets in the Buffalo area, I found mine at Au Chau on Niagara Street. Recalling Research Methods 101, I decided to try a few different approaches to determine the best technique for brewing up the sort of tea I was missing.

The first stalk I diced into inch-long pieces. Next, I boiled them in water and steeped for approximately 20 minutes, scooping out the lemon grass before serving. (I'l…

Tomorrow is Fat Tuesday, a chance to party and indulge before the beginning of Lent. Collectively, Allentown really does this event right. All of the bars and restaurants participate; games and contests are held, and the street comes to life (despite the chilly weather) with a full-fledged Mardi Gras parade.

Located in the heart of Allentown, across from the Old Pink and steps away from Nietzsche's, Lagniappes is going all out. This Cajun restaurant offers up killer New Orleans style food year round from its cozy little kitchen, but for Fat Tuesday they're going over the top by cooking up a Louisiana favorite--alligator! Check out this story written by John La Scala for more information.

If you're a little more reserved but would still like to celebrate Fat Tuesday, Lagniappes'…

Cheese addict that I am, I figured I’d finally have to put down my misconcep­tions about fondue and make the stuff. Many of us still have the ’70s vintage set in some long-forgotten closet corner, thinking it passé, or too complicated. But there are many others who would say that fondue has never gone out of style.

Fondue recently reared its gooey head to the delight of six dinner guests. A friend donated a handsome (yet never-used) stainless steel and ceramic pot, burner and forks, but you can use any heavy earthenware or enameled cast iron container if it has handles. Fondue sets using gelled “fuel in a can” are easy to find at department stores, online—even at some supermarkets. Each can lasts about 45 minutes, but can get a little fumy; candles are cleaner but aren’t as hot. Use a metal pot with hot oil for cooking meats, or with a vegetable broth called bouil…

Last weekend, contributor Sarah Rose Stone told you how excited she was about the Mac ‘n’ Cheese at Colter Bay. She and I have talked about macaroni and cheese on a couple of occasions. We’re both big fans and agree that a good version is hard to find in a restaurant. The post resulted in comments regarding which area restaurants had the best version as well as some discussion of what ingredients to use when preparing it at home.

RisingDamp666 said: “Aged cheddar, parmesan, danish fontina, organic unsalted butter, organic whole milk, panko and a box of De Ceccho. Follow up with a trip to the cardiologist.”

simcoe said: “OMG, the mac & cheese might be sold out, let me clue you in, its pasta, milk/cream, butter, and surprise-cheese.�…

My husband and I rarely agree on anything when it comes to the kitchen. We like to think it keeps us young. We look at food completely differently, have entirely different favorite meals and restaurants, and when it comes to a home cooked meal, well, the kids have chosen sides. You can say the same thing about television. While he watches Family Guy and documentaries about carbon dating, I go for Gordon Ramsay’s stints on the BBC and The Office. But, oddly enough, we seem to have found some middle ground in Jamie Oliver's new show.

I wasn’t a fan of The Naked Chef. Although I loved Chef Oliver’s exuberance and way of making the simplest dishes tremendously appealing, the thin plot woven around the idea of cooking for an impending "event" (which Giada's show does now) really grates on my nerves. “…

Now in its third month, Sunday Suppers is starting to feel like an old friend. A collaborative effort between Buffalo Rising and Slow Food Buffalo, Sunday Suppers is intended to promote the notion of gathering around the table at home with family and friends for a simple and delicious home cooked meal. Typically we focus on providing readers with the opportunity to prepare a meal that possesses three distinct traits: It must be delicious, it must be simple and it must reflect local food traditions or highlight an ingredient that is made locally.

This month’s recipe, prepared by Chef JJ Richert of Torches restaurant on Kenmore Avenue, isn’t what most would consider simple. Cassoulet is on the menu, and though it requires time and patience in preparation, it is well worth it. With peasant origins dating back to the 14th century, cassoulet is an intensely satisfying bean stew …

Last night I made raviolo, stuffed with spinach, ricotta, and a surprise; an egg yolk. I recently watched a tribute to Lidia Bastianich, and this was one of the dishes served at the dinner, in her honor. I could not wait to try it, so, last night I did.

Not having a pasta machine, I used egg roll wrappers for the dough. I found that in a pinch, egg roll or won ton wrappers work just fine in a filled pasta recipe. I used Nasoya All Natural Egg Roll Wraps, from Wegmans' Nature's Market Place. This is half the work of making fresh pasta.

I used one wrapper for the bottom and one for the top. On the bottom sheet, I piled a mixture made from spinach, ricotta, romano cheese, nutmeg, salt and pepper. I made a well in the pile, to form a nest for a raw egg yolk. Placing a s…

But you also don’t have to spend a doubloon to enjoy a quality sparkling wine when the clock strikes twelve this New Year’s.

New Year’s Eve is a time for celebration and frivolity, ostentation and elegance. What better beverage to enjoy on such an occasion than champagne? Unfortunately, most of us won’t be enjoying a fine bottle of Dom or Cristal. But that doesn’t mean that the only other option is Cook’s (run while you can!).

Prosecco is becoming hotter by the minute; an Italian sparkling wine noted for its smaller bubbles and smooth mouthfeel, it’s often priced very reasonably. I generally prefer it to champagne unless you’re considering a high-end bottle. I called Jim Pepe at

It's Christmas Eve, folks. Time for the serious festivities (and the in-law inspired drinking) to begin. With that in mind, we've compiled a hefty list of warm beverage recipes from our archives sure to warm your nose and toes. All of them have a holiday feel; some are ideal for taking along (perhaps, again, to the in-laws'), others are more conducive to an at-home celebration.

Here we come a glühweining among the leaves so green.

Alright, alright so that’s not how the song goes, but warm, mulled glühwein (pronounced "gloo-vine") is similar to wassail, and is also associated with Christmas. Glühwein or “glow wine“ is technically a German drink, though many cultures have created warm, spiced wine drinks to brighten the long winter. Typically, glühwein is made with red wine, cloves, cinnamon, and lemon; sometimes it is served with an additional shot of liquor. The end result, served hot of course, is spicy and fragrant.

Glühwein is served on the slopes of Western European ski resorts, but more commonly you’ll find it at the Christmas Market