It is still oddly uncomfortable to admit that I have a quarter beef in my freezer, having been mistaken for a vegetarian more times than I could count on all of my fingers and toes. With a general fear of cooking meat born out of years of working in restaurant kitchens, combined with economics and a general disdain for the lingering smell of cooked flesh, I had turned into someone who very rarely cooked meat at home but enjoyed it in restaurants frequently. It wasn’t about the meat packing industry or slaughter houses, but the slabs on pieces of Styrofoam,…
Author: rdominguez
Chris Barr’s Bureau of Workplace Interruptions doesn’t look like a traditional art exhibit. In fact it has a lot more in common with the aesthetics of the DMV than the typical installation at the Albright Knox Art Gallery, where it is currently installed as a part of the Beyond/In Western New York exhibit through October 28. While you may experience this piece online, you really should visit the gallery to visit his institution within an institution, and check out the rest of the show while it remains on view. Featuring 50 artists in 12 venues, Beyond/ In Western New York…
…as if you needed one. Buffalo Rising has featured an ode to cannoli before, so the purpose of this posting is not to wax poetic about the many fine attributes of these delectable desserts. Nor is it to share a recipe for making your own cannoli, because while I’m a huge fan of the sugary, cheesy tubes of tastiness, it frankly seems like a pain to make the pastry from scratch. If you disagree, well, you’ve got an open invitation to a potluck at my place anytime. Rather, the point of this posting is to let you know that Guercio’s…
I love a good brownie. Who doesn’t, really? On a hot summer evening, a chewy brownie with a dollop of vanilla ice cream is delicious. On a cold winter day, a fresh-from-the-oven, piping-hot brownie can warm me right up. In the autumn, in the spring…I can always find a seasonal excuse for why a brownie is the right thing to eat. I’m especially fond of the edge pieces from a pan of brownies. There’s something oh-so satisfying about the combination of a moist, soft center and a chewy, slightly crispy edge. That’s why the Edge Brownie Pan is such a…
On the corner of Niagara and Austin sits a Buffalo institution–Gondola Macaroni Products. Started in a West Side home in 1958, Gondola moved to their current location at 1985 Niagara Street in 1968 and have been crafting handmade pasta products ever since. The array of pasta available at Gondola is enough to send an indecisive grocery shopper into an apoplectic state. Walk through the door of this store front, and you’ll find ravioli (cheese, meat, spinach and lobster), tortellini (cheese and meat), stuffed shells (cheese and spinach), a huge variety of egg noodles (two thicknesses of plain egg noodles, in…