Feb 25, 2013 01:37PM ● By Michael Watkins
Long before there were sandwiches hawked by Michael Phelps and Jared or commercials for subs being delivered at breakneck speed, Little King...
Feb 25, 2013 01:26PM ● By Allison Janda
An accounting career wasn’t what Brian Langbehn, the executive chef at 801 Chophouse at the Paxton, had in mind when he graduated with a bus...
Feb 25, 2013 01:18PM ● By Paul Kavulak
Sometimes, a craft beer is best when enjoyed all by itself. A singular item to cut away the day's stress or a social lubricant to foster com...
Feb 25, 2013 10:03AM ● By Chris Wolfgang
Two elderly gentlemen are just getting up from the table. “We don’t work here,” the one in the knit sweater says gallantly, “but we could pr...
Jan 25, 2013 07:29PM ● By Katie Anderson
Trying to find somewhere to meet up with your girlfriends during your lunch hour that will have delicious, healthy fast food? Perhaps you sh...
Jan 25, 2013 02:47PM ● By Bailey Hemphill
Oreo Truffles (makes 3.5 Dozen) Ingredients: 1 (16oz) package Oreo cookies 1 (8oz) package cream cheese, softened 2 (8oz) packages semi-...
Jan 25, 2013 08:32AM ● By Sandy Lemke
Protein shakes are popular these days with many people. Shannon Muhs, Registered Dietitian & Wellness Coach at the Shadow Lake Hy-Vee says, ...
Dec 25, 2012 01:31PM ● By Katie Anderson
Tomato Tomäto, a year-round, indoor farmers market whose name plays off the debate over how to pronounce the name of the versatile fruit (Ye...
Dec 25, 2012 10:28AM ● By Linda Persigehl
At 64, Steve Hipple defies his age both in his youthful appearance and adventure-loving spirit. Hipple works out five days a week: 30 minute...
Dec 25, 2012 09:06AM ● By Chris Wolfgang
Localmotive has been serving up made-from-scratch sandwiches and sourdough rounders on the corner of 12th and Jackson since March 2012, mean...
Dec 25, 2012 08:35AM ● By Paul Kavulak
Chef, baker, vintner, cheesemaker, distiller, brewer. All require incredible talent and painstaking skill to climb the higher rungs within t...
Dec 25, 2012 08:08AM ● By Chris Wolfgang
Walk through the wrought-iron gates of Jazz: A Louisiana Kitchen, and the beads and feathers tell you you’re no longer on 15th and Farnam. Y...
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