Top five food predictions for 2011:

Tipplers will be able to order a proper cocktail. Instead of reaching for a jug of neon green liquid when making a daiquiri, bartenders will instead opt for fresh lime juice, rum and simple syrup. We’ll see more from-scratch cocktails and less reliance on mixes and pre-made drinks. Keep it close. We’ll continue to see locally sourced ingredients on menus, from meat and vegetables to beers, spirits and cocktails. I have a coupon for that … Sites like Groupon and Restaurant.com enable diners to try restaurants outside their comfort zone at a discount, giving them a reason to try a new place or dish they’ve been curious about. More and more eaters will be stretching their palates...

entered on 01/05/11 at 07:01 PM | read more »


Eaten in 2010

Things come and go in the food business just about as regularly as in fashion. That fondue sensation? Defunct. Asian fusion isn’t as enticing as it once was. And let’s not even start on which restaurants shuffled through which strip malls in Omaha’s suburbs. 2010 saw the same closings and openings (notably the near completion of the Midtown Crossing development and Metropolitan Community College’s new building for the Institute for Culinary Arts) but also signs of fads now nearly fully integrated into daily life. Some folks thought the green, local and organic movement would go the way of the 8-track, passed over by something more user friendly. But it looks like it may be here to...

entered on 12/29/10 at 07:31 PM | read more »


Sandra Lee’s Godawful Kwanzaa Cake

* Gluttons for punishment and those with an affinity for culinary traffic accidents are likely familiar with Food Network personality Sandra Lee’s godawful Kwanzaa cake, an unholy adulteration of angel food cake that Anthony Bourdain claimed would make unlucky viewers’ “eyeballs burst into flames.” Turns out America’s favorite can-opening sweetheart didn’t even come up with the recipe — or any of her “recipes,” from the sound of veteran food writer, food stylist and recipe developer Denise Vivaldo’s article on Huffington Post last week. In it, she takes responsibility for that monstrosity as well as Lee’s Hanukkah Cake, begging forgiveness from readers. The story’s...

entered on 12/29/10 at 07:28 PM | read more »


Rockin’ Moroccan

Almost as difficult to get to as its namesake, Marrakech Gourmet is a tidy restaurant tucked away in the corner of the Brandeis Food Court at 16th and Douglas. The cafeteria for downtown Omaha’s daytime employees (chiefly those at the First National Tower) has choices for a quick lunch: Subway, Mexican, pizza, gyros and now the only place to get Moroccan cuisine in Omaha. Co-owner and chef Moussa Drissi adjusts Moroccan ingredients, herbs and spices to fit inside grilled paninis to service busy business lunchers. The cost is $7-$8 or $8.50 for a sandwich, chips and drink. He sells two kinds of soup: saffron tomato and vegetable and red lentil and ginger puree ($3.95) and recently...

entered on 12/22/10 at 05:56 PM | read more »


Think Yourself Thin?

* Worried about gaining 20 pounds over the holidays? Imagine yourself eating as much as you want instead of actually doing it and you might be able to keep the pounds off. Researchers at Carnegie Mellon University in Pittsburgh discovered that repeated exposure to a certain food decreases your desire to eat more, even if you’re not eating anything, according to the latest issue of Science magazine. In one experiment, researchers asked half their participants to imagine eating 30 M&Ms and inserting three quarters into the slot of a laundry machine. The other half was told to envision themselves eating three M&Ms and inserting 30 quarters. Then, all the subjects were allowed to eat as...

entered on 12/22/10 at 05:54 PM | read more »


Sampler Platters

Let's say it’s Friday, and the sun has gone down. A wearisome set of days and a skipped lunch have you communicating with words like “I don’t know, what sounds good to you?” If this has or will hit somewhere close to your gut, you might consider adding the eclectic CRAVE to your mental register of last-minute haunts. CRAVE is situated in the center of Midtown Crossing’s ambitious cul-de-sac of small chain and start-up eateries. The glass V-adorned door opens to pleasant gold and red hues that descend steeply off a chandelier into the lounge below. One brilliant booth, beneath the entry, and plenty of bar tables are situated about the center for libations. Lofty windows offer a...

entered on 12/15/10 at 08:23 PM | read more »


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