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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…

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…

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…

Buffalo Rising's Sunday Suppers, in cooperation with Slow Food Buffalo, is designed to provide you with a new recipe every month that is both simple to prepare and utterly delicious. Our hope is to encourage you to open your home to friends for a casual get-together, or to perhaps ease the daily pressure of preparing a wholesome, home-cooked meal for your family.

With Valentine's Day in mind, we bring you a recipe suited for two. Plated individually, with some lightly seasoned pasta and a side of steamed vegetables, this dish is a simple answer to a homemade romantic dinner. But if you'd prefer to feed a crowd, simply double or triple the ingredients, and serve it family style, as our chef did for us.

Chef Terry Rindfleisch of Snooty Fox Lounge on Delaware Avenue has chosen to share the recipe for his wife's favorite dish and a popular offering on the Snooty menu: Chicken Marsa…

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 …

Buffalo Rising and Slow Food Buffalo have partnered to bring you Sunday Suppers, a regular feature that provides readers with the opportunity to prepare a meal that is simple and delicious highlight­ing some regional ingredients and items that can be purchased from small, local businesses.

Slow Food Buffalo is the local chapter of the international Slow Food movement, an organization that espouses the belief that the benefits of preparing meals from fresh, local ingredients and sharing them with family and friends is a way to invigorate the local economy, retain cultural food traditions, and bring people “back to the table” in a way that is no longer part of our daily lives.

We know that many of you will be entertaining out of town guests during the holidays and have plenty of preparation …

Buffalo Rising and Slow Food Buffalo have partnered to bring you Sunday Suppers, a regular feature that will provide readers with the opportunity to prepare a simple meal highlighting regional ingredients that is perfect in size and appeal for casual entertaining at home.

Slow Food Buffalo is the local chapter of the international Slow Food movement, an organization that espouses the belief that the benefits of preparing meals from fresh, local ingredients and sharing them with family and friends is a way to invigorate the local economy, retain cultural food traditions, and bring people “back to the table” in a way that is no longer part of our daily lives.

Each month a chef from one of Buffalo’s many fine restaurants will offer his or her take on a delicious meal easy enough for even the l…