by Mike DiGiacomo | Sep 19, 2022 | Spices and Recipes
Italian heritage shapes the second-generation American’s taste for food, life and family tradition. Italian breaded meat with parsley is an easy recipe that can be ready in a few minutes. The key is a thin cut of meat — preferably breakfast steak,...
by Mike DiGiacomo | Sep 18, 2022 | Spices and Recipes
Taste of home helps Karen refugees survive the war in Burma and grow roots in Omaha, Nebraska. Rice noodle soup is a staple of many nations’ cuisines in the Indochinese Peninsula. The ingredients are more or less the same, but the way they are cooked differs...
by Mike DiGiacomo | Jul 4, 2022 | Spices and Recipes
How lack of food and a former communist congressman in Albania helped preserve a family recipe that uses bay leaf, one of at least five popular varieties of this spice. Bay leaf is used all over the world due to its many varieties. There are at least five kinds of...
by Mike DiGiacomo | Jun 15, 2022 | Spices and Recipes
Iranian cuisine is among the world’s few that still uses barberries. Nushin Musavi, made Omaha home and chose Tachin or Persian Saffron Rice to represent her home country. Barberry is a dry fruit, known for its acidic flavor. Much like citrus peels, barberries...
by Mike DiGiacomo | May 15, 2022 | Spices and Recipes
The ancient spice, the staple recipe and the life story of Rana Keilany, a Syrian architect turned chef in Omaha, Nebraska. Syrian spices is a blend of allspice berries, black pepper, cinnamon, nutmeg, coriander, and cloves. As in any blend, the portions of the core...
