April.2013
It's spicy and sweet. It comes with flavorful pickled vegetables, and it's cooked to a soft outside crunch with a hot, not-too-smooth center.
March.2013
In a close race, our team went with the wing they thought tasted most like the original — and the most like the ones they create in their Midwest kitchens.
Feb.2013
Cavatappi is the pasta served at Marks Bistro in Dundee, which calls mac and cheese its "signature dish."
Jan.2013
Omaha is still a town where it's OK to eat a large piece of perfectly cooked corn-fed meat at noon. Directions
Directions
Nov.2012
A sauce with just three ingredients and a dish with just four resulted in the tightest race we've had. Directions
Oct.2012
This month's winning restaurant is a dimly lit, delicious dark horse that you've probably never heard of. Directions
Sept.2012
It's a delicate balance between booze and sweet, between fruity and bitter. It takes a bit of art to make a perfect version. Directions
Aug.2012
If there's one thing that makes good fried chicken, it's that crispy, savory skin. Directions
July.2012
It turns out cheeseburgers can be controversial. Directions
June.2012
We named the South Omaha hole-in-the-wall our favorite taco shop. Directions
May.2012
Though the two components of a cupcake seem simple — just frosting and cake — it turns out they're much more complex. Complex enough, and so easy to mess up. Directions
April.2012
A cool slaw of minced garlic, bright purple cabbage, carrots, whole chickpeas, cucumber and tomato sits on top of the sandwich and below are three sauces: spicy, green herb and creamy garlic. Directions
March.2012
And after eating boatloads of sauce and heaps of pasta in Italian restaurants old and new, the thing we ended up liking the best — the restaurant we're choosing as the best spot to eat spaghetti in Omaha — isn't what Omahans might expect. Directions
Feb.2012
The second in the Food Prowl series ended in a tie between two diners who like the more modern interpretation of pho and two diners who prefer the classic interpretation. Directions
Jan.2012
It came to us neatly arranged in two halves on a plate next to a pile of French fries. The Blackstone Reuben, as it's called on the Moon's menu, is a feat of engineering. It doesn't fall apart when you eat it and it doesn't leak dressing or kraut. Directions
