All the local, black-owned restaurants on our Omaha and Lincoln list in one simple, shareable square. Please order, eat, support and learn. Thanks to @hanscompark for the graphic.

I’m doing what I can to help lift up Omaha’s black restaurant owners. Please share this to your story so we can get as many black Omaha entrepreneurs to get their business on this list. Then join me in eating at their restaurants. The link to the list and the form is in my profile…

I think everyone has some food that brings them comfort. One of mine? The lahvosh at @ms.pub. Read about it and more in the latest Takeout Chronicle, at the link in my profile.

I’m still updating my list of what I’ve cooked during quarantine. I’ve got a super tasty new @mollybaz stir fry, an iced matcha latte using tea from @theteasmith and a cauliflower soufflé. It’s all at the link in my profile!

My newest Takeout Chronicle proves that even in tough times, our talented chefs persevere. Link in my profile now for all the details on the new pop-up from @mootz_ and @kano.omaha.

The form is live right now on Sarahbakerhansen.com. Please share!

Here’s the thing: I really want to go out to eat. I miss it so much. It is part of who I am. But I’m not ready yet.Today many Omaha restaurants are reopening their dining rooms. Some are not. And every diner is thinking about what to do.Read what I’m doing — and what a…

It’s been a hell of a journey with my sourdough starter, Prince Rogers Nelson, and my attempts to bake the kind of bread I love to eat when we’re not living through a global pandemic. If you’d like to read my essay about learning how to bake, the link is right over in my profile.

The latest Takeout Chronicle is here in time for your weekend dinner plans: add @dante.omaha to your list. I’ve got details on both their regular menu and excellent family meals live on the site right now. You know where to find it.

I’ve been sitting on this banana bread photo since last night and am seriously excited to share that you can find this recipe, plus the recipe for every dish I have cooked since mid-March, right now on Sarahbakerhansen.com. I’ll keep the post updated with all my fresh cooking adventures, because we all need a little…