Issue 28

Cook Before You Leap? A recipe for sweet chili caramelized scallops and shrimp

One of my favorite cooking idioms is “you eat first with your eyes first” and I always want my food to be as beautiful as it is delectable. My background is in culinary education at Metro’s Institute for the Culinary

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A Foodie is Born: Recipe for Pepper Crusted New York Strips with Cognac Morel Cream Sauce

Many of my most cherished food memories all come together at a restaurant situated in the heart of the Old Market. Most, if not all, of my involvement in the Omaha area culinary landscape emanates from a fortuitous job opportunity

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Rediscovering an Old World: Tuna Carpaccio with Spicy Asian Citrus Drizzle

I look at food as much more than just a way to experience incredible flavors and wonderful new taste sensations – I see food as a portal that can transport us to another time and place. It can touch us

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Pickle or Die

Long ago, people ate what they grew, and grew what they ate. If they couldn’t gather or grow it, so it is said, they didn’t eat it. If they didn’t eat, they died, so they stayed busy. If they caught

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Fall Food Memories: Thai Pumpkin Bisque Recipe

Why is comfort food so popular at many restaurants nowadays? Because a big bowl of mac and cheese is more than just a way to fuel your body, it’s also a time machine that takes you back to your childhood.

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Allez Cuisine! Heirloom Tomato & Fresh Mozzarella Tower Recipe

Yes, I know some of my friends think I’m a little extreme in my devotion to the joys of local farmer’s markets. People stopping by my office on a cold and blustery February morning, may find me staring longingly at

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Steak Diane Recipe

Accumulated from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck as well as re-catching some of Julia’s shows on youtube.com that bore out some of the specific details. I love 2010. This recipe exemplifies

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Home-Made Marshmallows

Hot sugar syrup, tricky gelatin and a moving whisk…the stuff of nightmare for beginning culinary students.  Why risk burning your hands, splattering hot sugar all over the workstation and making a gooey mess?  Because that won’t happen and because you’ll

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Beer Concoctions?

Heretic. I guess to be branded one, depends upon which religion you subscribe to. For the zealots among us, and when it pertains to beer, the word heretic is used to segment the population – those that are purists –

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Deconstructing a Classic – ‘Corpse Reviver’

Classic cocktails and their permutations are alive and well, making appearances on an ever-increasing number of cocktail lists. This necessitates, in my opinion, an exploration of some of these ‘classics’ in greater detail. Should you happen to run across one

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