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Steakation: Where to Find a Great Steak When Out of Town
We Midwesterners are spoiled by the options abounding when it comes to finding a thick, juicy cut of beef right here in our backyard. Throw a stone standing on nearly any busy street here in Omaha and you’re bound to
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Omaha Standard: Upstream Root Beer
There are only a few places in the world that get to lay claim to being the spiritual home of an entire beverage segment. Kentucky has bourbon, France has wine, Atlanta has Coca-Cola—heck, Hastings even has Kool-Aid. We here in
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Omaha’s Largest Pizza Review, Ever
We decided to change up our food review for this issue of Food & Spirits Magazine. Rather than our normal, round-table style restaurant review, we wanted to do something a little bit bigger so that we could try food from
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The Joy of Cold
Following in the style of his classic masters, Antonin Carême was famous for his grand banquet displays, highlighting his love for architecture and art and enhancing culinary finesse with his new variety of symmetry and order. His magnificent pièces monteés—pastries
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Popcorn: The American Snack Food
I grew up in the 80’s. My sister had hair that would hit the doorframe if she didn’t duck, my brother bought me a Loverboy cassette tape for my 12th birthday, and all photos of me from this era include
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Artichokes
When I was ten, we used to rush home from school to watch Spanky and Our Gang. Buckwheat and Spanky were sitting on a curb rummaging through a bag of groceries looking for something to eat. Buckwheat pulls out something
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Beer & Food Pairings: Delighting the Senses
For some of you, the perfect food to pair up with a can of your favorite suds would likely be something in the realm of a hotdog at the ballpark. To be honest, I started out thinking that I was
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Metro Culinary Competition 2009
The timer starts as the students hustle around to get all of their supplies out. Banging and clanging can be heard all around as the pots, pans, dishes, and utensils are being drug out from their moving containers. Then it
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The Art of Baking Casually
I am an eater who loves to cook, not vice versa. But it’s time to ‘fess up. I am a lousy baker. You want a rack of ribs? Fresh ravioli with gremolata? A béchamel sauce? Croque monsieur or blanched asparagus
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Candied Fruit Peels?
If I were to blog, candied fruit and fruit peels would definitely be a topic worth noting, since blogging can take us into the itty bitty and the nitty gritty, as well as the tiny but tasty. As a cook
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