Articles
Back to homepage
Gotta Have It! You’re so Sili Edition
Turn your kitchen into a fun place to create the meals you enjoy with friends and family with some of my tried & true gadgets. Double-Edged Mandoline Thin Slicer This handy mandoline slicer easily produces twice the thin slices (just
Read More
Grilling for a Cause
Seven Omaha-area chefs will be firing up their grills in competition for the best gourmet burger at the second annual Ted E. Bear Hollow Comfort Food Classic on Sunday, October 5 at the Happy Hollow Country Club. The fund-raising event
Read More
Bar Chat: Blue Orchid in Lincoln
Bartending is a difficult, challenging and sometimes thankless job. Still, at least in my opinion, it’s one of the coolest jobs out there. Here’s why; Bartending has been a staple of American culture from this country’s inception. Given that America
Read More
In Like Zin
Zinfandel is a Vinifera grape that is grown almost exclusively in California. The major other producer is from Italy where the wine is called Primitivo, a good wine, but most consider the varietal from California superior. Other vintners are also
Read More
Calculated Cuisine
I’m a 24-year-old writer, not trained as a culinary chef. I’ve had experience as a server in the food industry and consider cooking as one of my hobbies. Since I’ve lived on my own, my favorite activity is finding new
Read More
Food Service Warrior: Rules to Live By
When arriving at the restaurant you have chosen, the perfect scenario would be to walk in the door and be greeted immediately, have a table ready for you and your favorite spirit in your hand within five minutes. Well, we
Read More
Bitter Little Fella
I frequently swear that I could never be a vegetarian. It is the “taking an oath” kind of swearing rather than the “embarrassing your mother” kind, but I am still pretty belligerent as it is happening. I do all sorts
Read More
Omaha Standard : M’s Pub’s Lahvosh
There is a history of civilization that is only discoverable through the dogged and deft perusal of restaurant menus. The forgone lists of the things we once served each other for lunch are supreme fodder for the culinary anthropologist. I
Read More
Off the Eaten Path: Sweetbreads
Turn on, tune in, eat out. Much as Timothy Leary put in words the driving idea of the 60’s LSD culture, today we must adapt this to our culinary adventures, wherever they may take us. Trying new things is nothing
Read More
Publisher’s Pick: Laos Thai Kitchen
Following along the lines of last issue’s Publisher’s Pick, picking the place that I hear the most about during the span of a couple months, I latched on to another old-school Omaha place that seems to be somewhat of a
Read More