by Mike DiGiacomo | Apr 16, 2022 | NAM Cooking
Two versions of the same salad, prepared by Pla and Joy, two sisters, chefs and restaurant owners in Omaha, Nebraska. Borders are blurred when it comes to food and that is the case with papaya salad, which may or may not contain anchovy sauce, a staple of Indochinese...
by Mike DiGiacomo | Apr 1, 2022 | NAM Cooking
Discovering sticky rice, an ingridient that “glues” a nation together, through the cooking of Manylath Sagitteh of Omaha, Nebraska. Sticky rice or glutenous rice is a staple of Southeast and East Asian cuisine. There are more than 6,000 varieties of sticky...
by Mike DiGiacomo | Jun 17, 2021 | NAM Cooking
Mike DiGiacomo wraps up the first season of Spice and Recipe: The Origins of Flavor. 17 guests from 13 countries shared their recipes and stories. All the guests, but the Costa Rican chef, live in Omaha, Nebraska, in the heart of America. Spice and Recipe: The Origins...
by Mike DiGiacomo | May 23, 2021 | NAM Cooking
UNO basketball star and honor student Elena Pilakouta scores on “Spice & Recipe” with a recipe from her native Cyprus. Mint is a plant family that has at least 25 species. In fact, there is a quote that says that “if any man can name … all the...
by Mike DiGiacomo | May 16, 2021 | NAM Cooking
The tasty treasures of the Chinese cuisine and the mystery of fortune cookies. Chinese food is the second most preferred food in the world, yet, many ingredients are still unknown or little known to the world. Fermented rice is more than a thousand-year-old ingredient...
