All Food Articles
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 ... Read Article >
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 ... Read Article >
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. ... Read Article >
Reviewed: Anthony's Steakhouse
For Food & Spirits Magazine’s latest round table review we ventured to an Omaha standard - Anthony’s Steakhouse located at 7220 F Street. Anthony’s Steakhouse has been an Omaha mainstay for over 40 years. In ... Read Article >
Omaha Dining
I have lived in Omaha for half a century. And as it turns out, this city and I have a lot in common. Both of us have grown up…and, um…out, in the past 50 years. And ... Read Article >
Fry Me A Liver
With the trend toward what has been called “nutritionalism,” or the tendency to eat only for nutritional purposes, why would we ever want to fry anything? Well, I’ll tell you. Because it tastes darn good. And ... Read Article >
Off the Eaten Path: Blood Sausage
Food is a divine pleasure in life, to be hedonistically consumed without regard to its previous state of existence, allowing one to fully enjoy the wide range of texture and flavor available. To deny oneself the joys of eating something ... Read Article >
Spring BBQ Review
Considering that the summer is nearly upon us and nothing speaks to the summer like the smell and taste of kick ass barbecue, we thought the next food review for Food & Spirits Magazine should have at least something to ... Read Article >
Under the Radar
Following our weekly routine, we delve straight to the section of the newspaper and magazine to read that day’s Culinary Review. The article is filled with great accolades for the work produced by the executive chef which can ... Read Article >
Smoking 101
Last issue I wrote about some of the basics of cigar etiquette including cutting, lighting, ashing and extinguishing your cigar. Now that we’ve gotten the actual smoking component out of the way we can go back to the ... Read Article >
Omaha Standard: Bronco’s Fries
My wife sometimes calls me a food whore. She means it in the nicest possible way. I hope. I hope she means that I am a fast friend of something that is agreeable to me upon first blush, no matter ... Read Article >
7 Places Your Grandparents Ate
Although a lot gets said about the great restaurants that Omaha has to offer, what often gets lost are the original establishments that paved the way for the fantastic culinary scene our city has today. With that in mind, here ... Read Article >
Slower Food Less Work
“Three hours is good, but four is better.” That’s the rule my mother taught me for pot roast. Now, think about the last time you planned a meal far enough ahead to cook something like that, ... Read Article >
Letter from the Publisher
Welcome to the third issue of Food & Spirits Magazine. The last quarter has been an exciting time for us, and for Omaha, and a lot has happened in a seemingly short time period. Food and Spirits Magazine will present ... Read Article >
Omaha Standard : M’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 Article >
Calculating 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 ... Read Article >
The Publisher's Pick: Market Basket
Every day, in the course of putting the magazine together, I get the opportunity to go in and out of so many of the wonderful restaurants Omaha has to offer. Along the way I see many things I wish I ... Read Article >
5 of Our Favorite Salads
Summer is here and the time for light lunches has arrived. Whether you are a year-round salad enthusiast or one who sways with the seasons you know that a tasty and satisfying salad can make the perfect meal in ... Read Article >
Start to Finish: One Bird
Chicken may be the most democratic of all foods. It transcends ethnicity, enjoys a rare liberty from most religious taboos, is inoffensively mild flavored, is available year-round in almost every corner of the world and, quite frankly, can be ... Read Article >
If there is anyone who doesn’t like fried chicken livers, I would say they haven’t eaten the right ones."”
Ann Summers “Fry Me A Liver”
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Reviewed: Anthony's Steakhouse
For Food & Spirits Magazine’s latest round table review we ventured to an ...
Read Article >
Off the Eaten Path: Sweetbreads
Turn on, tune in, eat out. Much as Timothy Leary put in words the driving ...
Read Article >
Laos Thai Kitchen
Following along the lines of last issue’s Publisher’s Pick, picking the ...
Read Article >