The San Francisco Chronicle tasks its Taster’s Choice panel with ranking the turkey bacon brands. Short version? If your fork can’t touch pork, Oscar Meyer’s Louis Rich brand wins by, like, a lot. And if you shop at Kroger, definitely skip the house label. (via) (photo)
“It takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook,” Carol Blymire writes on French Laundry at Home, where she did exactly that. Start with her recap and retrospective, then work your way back through all the brilliant success and maddening kitchen sadism. (via) (pic)
Zilly Rosen, a cake artist from OBK’s home base of Buffalo, NY, leaves us nearly without words with her 1,250-cupcake Obama portrait. Read how she did it at Cupcakes Take the Cake.
Samurai, in an East Amherst strip mall, is a welcome addition to Buffalo’s Japanese restaurant scene.
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The Rue Franklin’s foie gras torchon is an appetizer that takes teamwork, and two days, to bring to the plate.
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Our man in Philadelphia checks out a few cheesesteak recommendations off the tourist path: La Spada’s in Parkside and Leo’s in Folcroft.
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A slideshow of sushi dishes at Seabar City, Ellicott Street, Buffalo NY.
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Familiar sushi offerings are accompanied with touches of Buffalo comfort food like tacos and beef on weck at Seabar City, Buffalo N.Y.
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Mike Andrzejewski at Seabar City checks out his counterman’s work.
One of the things on Seabar’s menu that people like to talk about is the Beef on Weck roll ($12), which replaces raw fish with lightly cooked beef filet.
Andrzejewski started making it a few restaurants ago, and featured it at Seabar, in Williamsville (5235 Main St., [...]
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Munchie box gold, including tandoori chicken, doner kebab meat, pakora, fries and saladish mulch. (Photo by Flickr user surrealist303.)
As a group, Buffalo eaters don’t flinch from meals that take on aspects of a caloric cage match. Watch four husky fellows pillage a steaming bucket of Duff’s hot wings, and you find yourself making sure to [...]
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After Panaro’s had gotten so many things right, I let down my guard enough to order a cannoli.
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Three hundred and sixty-three days a year, Buffalo’s street food options - edibles bought in public to eat while walking, talking, or, for the seriously coordinated, cycling - can be kindly described as limited.
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Mike Andrzejewski is a Polish-American sushi chef. You got a problem with that?
When you tell people there’s free sushi, look out. My darling wife Kathy and I arrived at 475 Ellicott St., just north of the Washington Market, to find the street blocked off and a crowd of people milling about, with their eyes on [...]
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