Recipes by Joe George

Photo by kc kratt.

Chef Joe George’s articles and recipes have been appearing in Buffalo Spree for ten years, but I never really understood the unique quality of what he was offering until I compiled his work for the recipe database on this website.

Throughout the last decade, as various fads and trends have made their way into and out of Western New York restaurants—including tall food, comfort food, fusion food, the blossoming of sushi and other Asian flavors (not to mention steaks, steaks, steaks, and more steaks)—George has remained true to the flavors and methods he has always valued.

George started growing his own vegetables in his front garden long before it was cool. Over the years, he has retained a fondness for healthful, fresh Mediterranean flavors, as well as a tendency to use the spices of the Near East. He loves to cook fresh fish and fresh vegetables, and tends to offer many vegetarian and even some vegan dishes. He loves a hearty soup, a simple pasta dish, and—above all—a well-made loaf of bread. Over the years, George made it his mission to initiate Buffalo Spree readers into the glorious art of making bread, returning to it at least once a year.

This is not fast food, though many recipes take less than an hour to make. It is food that respects the integrity of a great ingredient, food that does not need to try to be “light,” and, most of all, food that represents how a professional chef cooks at home.

We hope you’ll enjoy and use these recipes. There are over 150 of them, all searchable in several different ways. We hope to add to them regularly, and would love to hear your comments.