A list of SBH-approved Omaha-area spots offering Thanksgiving takeout

Hot patio review: At Dante, the petite patio and excellent Italian are worth visiting

We’re making a list of hot patios to get through Covid winter

Five things diners can do to become #OmahaPatioWarriors

Letter of recommendation: Burgers and Manhattans on 16th Street

You should probably try an “Aksarben” from Kitchen Table

I’ll be speaking virtually this week about Omaha food

Can we talk about the Nice Rollz pop-up for a minute?

The Boiler Room’s patio is simply sublime


Lucky Tiger Izakaya, from the owner of Ika Ramen, is new in Blackstone — If you’ve ever dreamed of getting a whole roasted Peking duck in the Blackstone district, your dreams are about to come true. Jose Dionicio, of Ika Ramen, JoJo’s…

Ika Ramen is headed to Papillion

Looking for something to do Thursday? How about a drive-in movie for a good cause.

I guest edited the fall issue of Nebraska Quarterly, all about food

Matthew Hansen: On the joys of dining outside in a pandemic summer

The Dundee Dell is the tip of the iceberg

The Takeout Chronicles

Takeout Chronicles: Dripped + Draped

Takeout Chronicles: Lola’s

At Best Burger, the goal is simple: tasty burgers at the right price

Corona cocktail club with Matthew: Mercury’s Booze Cruiser is teaching us how to survive a pandemic

Takeout chronicles: M’s Pub

Takeout chronicles: J. Coco


If you’ve ever worked a day in a newsroom, you know election night means pizza.Tonight I made my own #electionnightpizza from scratch.I used the basic @kingarthurbaking pizza crust recipe and topped it with mushrooms; red peppers; pepperoni; a blend of Asiago, Parmesan and Mozzarella cheeses; and a thin layer of chunky red sauce.

Things I will go out in snow for:1. The @nicerollz spicy bulgogi burger.2. ?3. ?

Eleventh hour basil preservation: a how-to.I’ll admit I should have done this months ago when my basil plant was mammoth. Instead, I waited until the morning of the first snow, and my basil is looking pretty sad. But I know come January (hell, come next week) I’ll be glad to have some of the flavor of summer preserved in my freezer.To make your own pre-snowstorm sad basil cubes: chop basil. Fill an ice cube tray with chopped herbs and top with high quality olive oil. (Do not use another oil. They won’t freeze solid.) Shuffle things around in your freezer until they fit. Bask in your achievement and look forward to using your frozen basil in tomato soup and sauces in the winter.My ice cube tray is by @oxo and the design is clever af and perfect for herb preservation. Well worth the ten bucks.

We’re working on building a list of local restaurants and bars who have heated patios! Restaurants can fill out a simple form at the link in my profile, or at sarahbakerhansen.com. Please share so we can get as many restaurants as possible. Many of you have asked me for such a list to get through the colder weather this year so we can support local restaurants and still dine outside. I know that’s what I’ll be doing!