The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s ...

Add some shredded chicken on top, then garnish with chopped onions, shredded lettuce, and radishes. Sprinkle some oregano and ...

(May be done the night before; allow the posole to cool in the cooking broth overnight. Salt should be added when the kernels are nearly tender.) Add the pork shoulder, bones, chicken, oregano ...

delighting in some of our favorite recipes is a must. Pozole is a traditional Mexican dish that is typically made with hominy, meats such as chicken or pork and garnished with avocado, radish ...