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I guest edited the fall issue of Nebraska Quarterly, all about food
I was lucky enough to be the guest editor of the most recent issue of Nebraska Quarterly, the beautiful publication sent to University of Nebraska-Lincoln alums. I hope you got a copy. But if you didn’t, don’t despair: my stories, and many others, are available online. You can read my introductory column, where I try…
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Instagram
I know I’m usually here with food reviews, but we’re living in new times, and today I have a mask review. I have tried lots and lots of homemade masks since the beginning of the pandemic and this one, designed and handmade in Omaha by my friend @rdqlus is hands down my favorite one. ️…
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The dishes you make from beans will not be pretty
Editor’s note: Since I wrote this post as a newsletter, I’ve taken the advice of my friend Mary Ann and upgraded the beans: I ordered several bags of dried heirloom beans from Rancho Gordo, and the dish you see above was my first go at the cassoulet beans. More bean content to come! If there’s…
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For chef Dario Schicke, necessity is the mother of invention (and patios)
If there’s an Omaha chef who isn’t going to let something like a little old global pandemic close his restaurant, that chef is probably Dario Schicke. His namesake restaurant — Dario’s Brasserie — has been a fixture in Dundee for 14 years. Avoli Osteria, his homey Italian spot, for seven. This spring, when we all…
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Instagram
I’ve written in my newsletter about how I’ve been cooking with beans a lot. (If you missed it, subscribe for free on my website!) But I upped my game recently with some advice from a friend: I ordered heirloom dried beans from @rancho_gordo. The best thing in the bowl tonight? The beans. (Recipe: Penelope Wisner’s…
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Matthew Hansen: On the joys of dining outside in a pandemic summer
Sarah and I haven’t wined and dined inside a restaurant or bar since COVID rudely interrupted life’s regularly scheduled programming in March. Five months feels like five decades. We miss cozying up to our favorite back table at Dante and splitting the Cortona pizza and the Bolognese. We miss sidling up to the sushi bar…
