<p>  Art and Soup</p> Visiting Nurse Association Art and Soup

The year was 1995, and quite possibly the quintessential culinary phrase of the ‘90s, came from actor Larry Thomas, who played the infamous Soup Nazi on “Seinfeld.” 

“No soup for you!”  If you saw the episode, you have probably uttered this phrase at least a few dozen times since.  Heck, even Jerry Seinfeld and Larry Thomas, dawned the character roles in a recent Acura commercial, during the Super Bowl this year.  Luckily, the soup is on, at the 15th Annual VNA Art and Soup event on February 26.

The Art and Soup, Omaha’s tastiest event, will return to the Embassy Suites La Vista Hotel and Conference Center. The event features art from 58 area artists, an incredible silent auction and...

entered on 02/12/12 at 09:40 PM | read more »


Edible Seduction

The coating of a truffle is just a diversion, a way to camouflage the simplicity of its creation and the core of its existence — the versatile seductress ganache. The decadent, melt-in-your-mouth chocolate creation is in many ways the playgirl of culinary confections, it looks expensive and complicated, but beneath its illustrious sheen it’s pretty easy.

“Truffles are one of those things that have this stigma about them. People think they are difficult to make but they don’t have to be,” said Melissa Hartman, owner of The Cordial Cherry, an artisan chocolate shop located just south of 180th and Pacific streets.

Hartman offers classes for the novice once per month on the art of making...

entered on 02/08/12 at 02:12 PM | read more »


Flourless Chocolate Cake Takes The Cake

The first bite of flourless chocolate cake and you’re wondering just what flour ever did for cake anyway. If it’s done right, the fudgy goodness will coat your fork, and possibly your teeth a little as well. Just don’t smile at your date.

M’s Pub does flourless in the form of a Mocha Fudge Torte, swimming in a luscious strawberry amaretto sauce and topped with airy whipped cream. Firm and fudgy, the torte is perfect to split, but you risk having to battle your beloved for the last bite.

At Brix Wine Bistro at Village Pointe, two generous triangles of fluffy flourless cake rest atop a drizzle of chocolate ganache and raspberries. While others scurried around sampling the 64 wines from...

entered on 02/08/12 at 05:46 AM | read more »


How to Make Your Own Hot Chocolate Bar

There is nothing better in the winter than cozying up to a fire and making hot cocoa.  If you are like most, you simply take out one of those powder packets with marshmallows and dump it into hot water or milk.  Whether you are having a winter party with friends or just a party for one on the couch, you can move beyond powdered cocoa mix and make your own hot chocolate bar.  You will taste the difference in just a few ingredients.  Alex Guarnaschelli, chef of Butter restaurant and cookbook author, recommends adding a little kick to your hot chocolate by the addition of rum.  However, you can easily remove the rum from the recipe and enjoy a kid-friendly beverage.  To make the chocolate...

entered on 02/07/12 at 04:09 AM | read more »


Valentine’s Day and Dining Notes

Valentine’s Day and You

As a long time restaurateur, I coined all major holidays as “amateur night” in my restaurants. The reason is -- for the most part -- guests who dine out on these “hallmark-driven” holidays are stumbling their way through the evening anyway. What makes matters worse is they are the type of guests who call the day of asking for “a quiet table on a Saturday night at 8 p.m.” and are shocked that reservations are full.  Do not be that person this year.  Luckily, for everyone Valentine’s Day lands on a Tuesday this year, allowing lovebirds and the hopeless to spread their dining love over the course of an entire week. Here are a few places offering preset menus,...

entered on 02/05/12 at 10:59 PM | read more »


Seasonal Eater

Well, the good news is winter has arrived just in time to think about spring, summer and fall. Part, a big part, of being a seasonal eater is planning ahead and now is the time to let farmers plan for you. You might be thinking of roasted potato soup and hearty comfort foods, but farmers are thinking of crisp salad greens, spring broccoli and garlic scapes. Now is the best time to subscribe to community supported agriculture (CSA) programs to ensure a bountiful and veggie-filled 2012.


Joining a CSA is a great way to become a seasonal eater and it’s pretty simple. Find a farm you like with an established CSA program, prepay them somewhere between $400-$550 and wait in eager...

entered on 02/01/12 at 02:00 PM | read more »


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