-
A recipe so easy its not even a recipe
I thought you might enjoy some cooking content this week, particularly as, post Pizza Bracket Life, I’ve been enjoying making some meals for dinner at home these days. I recently ordered the new New York Times Cooking book from Sam Sifton: “No Recipe Recipes.” (Jump to the recipe) I’d seen Sam write his “no recipe…
-
Instagram
I take my job as the #omahapizzabracket lady very seriously. These are all the pizzas we ate during the past month of what turned into an absolute blast of a contest. Thank you to everyone who retweeted, shared, commented, tried a new pizza and, above all else, voted. We’re already talking about 2022. Special thanks…
-
Instagram
Today's review: In the past few weeks, I've been spending time checking out pizza places in Omaha I have never tried. Who would have thought that I'd end up reviewing the two finalists in the Omaha Pizza Bracket? I didn't. ⠀⠀That said, today I'm sharing a review of Mangia Italiana, which has perfected the specific…
-
Review: Mangia Italiana perfects “flyover pizza”
There’s a certain kind of pizza this town loves. I’ve described it before, but here it is again: medium-thick, pillowy crust with a crisp-chewy edge. A heavy hand of red sauce. Plenty of meat, usually including beef (this is the Beef State, after all.) A thick spread of melted cheese. Vegetables? Nah. I’ve called it…
-
Instagram
Here’s some non-pizza related content for your Sunday. @sandhillselixir is a new Nebraska-based zero proof spirit. I’ve tried several zero proof spirits — this one is distilled with water from the Ogallala Aquifer — and so far this is the most flavorful and refreshing one I’ve had. We used it as part of a simple…
-
Instagram
One thing has become clear in the past two weeks: Omahans have a deeply personal, very specific like for a certain kind of pizza, and their likes beer strong toward nostalgia. Our Elite 8 proves that! Voting is open now through Sunday, so get them cast to choose your favorite. You know where to go:…
-
Review: Timber Wood Fired pizza nails chewy, crispy, fermented crust
There is a certain kind of pizza crust that I just love. It’s chewy but crispy, stretchy in the best way, sometimes with a distinctly fermented flavor. The edges are flecked with burnt spots and air bubbles, and the thin center is often topped lightly, because it’s delicate. Airy. Timber Wood Fire Grill’s pizza crust…
