by Mike DiGiacomo | Apr 9, 2023 | NAM Cooking
The new flavors of Nebraska — from Colombia to the Heartland of America. Galinsoga parviflora is the scientific name of a plant in the daisy family that produces a unique herb – known as guascas in Colombia, South America, gallant soldier in England, Europe or...
by Mike DiGiacomo | Mar 26, 2023 | NAM Cooking
Coriander is a main ingredient of Egyptian and Middle Eastern falafel. What is the difference between the two? Coriander is native to southern Europe and western Asia. The word is believed to mean bug in Greek, relating to the smell of the plant. Cilantro is Spanish...
by Mike DiGiacomo | Mar 18, 2023 | NAM Cooking
How a family’s spice blend and love of food became an inspiration for a business by a new American. Tabil is a blend of at least three seeds – coriander, cumin and caraway seeds. A must-have ingredient in the Algerian and Tunisian cuisine, tabil...
by Mike DiGiacomo | Mar 1, 2023 | NAM Cooking
The science behind Desi chicken curry — explained by an Indian scientist in the heart of America. Curry powder is a blend of three main spices: turmeric, ginger and garlic, and it is a staple of Indian cuisine. The commercial curry powder was first introduced by...
by Mike DiGiacomo | Sep 19, 2022 | NAM Cooking
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 | NAM Cooking
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...
