Owner of The Great Pumpkin Farm offers tips and tricks to treat yourself to the perfect pumpkin for cooking and carving.
Chef-owner Steven Gedra features dishes with local pumpkin at his cozy upstate New York bistro, The Black Sheep Restaurant & Bar.
Don’t discard the best part of the pumpkin, the seeds! They can be baked into a nutritious, crunchy, sweet and salty snack.
Pumpkins products abound this time of year, and we have the goods to satisfy any craving, plus a few surprise suggestions.
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Apples are as all-American as any fruit, and we head to the heartland to visit Iowa’s Wilson’s Orchard, a premier apple farm.
Celebrate October with a cornucopia of pumpkin inspiration and information as we visit Buffalo’s The Great Pumpkin Farm.
Cook
Chef Steven Gedra uses pumpkin instead of traditional potatoes to make his pakora, a South Asian street food or appetizer.
Chef Steven Gedra of The Black Sheep Restaurant & Bar In Buffalo frequently offers this vegan pumpkin curry on his fall menu.
A sophisticated appetizer or light meal, this soufflé-like pumpkin sformato anchors the dish garnished with fattoush, a bread salad.
Apples, cauliflower and butter transform into a sublime, ethereal puree with a touch of water and salt, and it couldn’t be easier.
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Meet the minds behind Odette Estate, one of Napa Valley’s leading organic wine producers.
Drink
A variation on the classic Old Fashioned recipe, this version features cherry-infused whiskey with warming cinnamon and zesty lemon.
Lemon and grapefruit juice brighten your favorite pale ale in this shandy recipe.
Bourbon, honey & lemon make for a balanced whiskey cocktail recipe.
Dig in, Buffalo is sponsored by Orville's Home Appliances. In this four-part series, we'll share the favorite recipes of star players by their personal chef, Chef Darian Bryan.
Although onions are usually relegated to a supporting role, they are part of nearly every cooking tradition in the world.
