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Smoke and Glory: Behind the Scenes at Benton's Country Hams
by Helen Rosner I've eaten Allan Benton's extraordinary pork products before-it's hard to eat dinner at a certain type of restaurant in New York (not to mention Chicago, San Francisco, Charleston, or...
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Double Dutch
by Suzanne Ma For years the conductor of Rotterdam's Tram No. 7 would make an extra long stop at Vlietlaan Street where-for nearly two decades-my in-laws' take-out restaurant, Wha Kong 2, has served up...
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Gold Standard
by Stephen Beaumont Like many tourists, on my initial visit to Cologne in the summer of 1998, I made my first stop at the Cologne Cathedral, the Gothic-style masterpiece that towers over the city. My...
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Glory Road
by Jane and Michael Stern The pop culture personality of Route 66 never had much to do with food. The Joad family in John Steinbeck's The Grapes of Wrath, traveling down the "road of flight," barely...
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Golden Days
by Gael Greene In my neurotic need not to be late, my partner Steven and I arrived at the Bordeaux train station hours early. We were on our way to nearby Eugénie-les-Bains to splurge on the cooking of...
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Bountiful Prairie
by Dara Moskowitz Grumdahl The united states could be said to have a heart of flatness. What else is there in the southern Great Plains of Kansas, Nebraska, and Oklahoma besides a flatness bigger than...
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Kansas
by Judith M. Fertig When I first arrived in Kansas, stepped off the plane, and saw the big blue sky open up over the prairie, I knew I was home. This is a place that can free you in unexpected ways, a...
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Mom and Populist
by Kerri Conan Give the people what they want, thought Colby and Megan Garrelts when they opened Rye KC last winter in Leawood, Kansas. Being native Midwesterners themselves, the couple knew exactly...
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Sacred Ground
by Sarah Green I drove nine miles past Heartland Farm before I realized I'd missed the place, as usual. The tiny (at least by Kansas standards) 80-acre farmstead is located, improbably, near Pawnee...
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Riding High
by Jim HoyBack in the 1860s, out of the rising dust of the Old Chisholm Trail, rode America's great folk hero, the cowboy. Popular culture turned him into a paragon of deeply held American...
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Wild at Heart
by James Roper Even die-hard Kansans can lament a journey by car across the western part of the state. Endlessly flat, dry, and mostly treeless, this stretch of Interstate 70 can make drivers feel as...
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Melon Man
by Shannon Sturgis My grandfather, Howard Hitt, has a farm in Sickles, Oklahoma, west of Oklahoma City. While it's primarily a peanut farm, come summertime it transitions over to cantaloupe and...
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Nebraska
by Roger Welsch We don't have cuisine in Nebraska, we have food. When you take on the meat loaf special at the tavern in my central Nebraska town, Dannebrog, you're served not a slice but a whole loaf,...
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Here's the Beef
by Betsy Andrews It's 6:30 on a Saturday night in Omaha, and I'm standing in the kitchen at Cascio's Steakhouse staring at a flattop grill. It's a sea of steaks, the grill guys flipping 70 house-cut...
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Local Boy Makes Good
by Betsy Andrews This past December at the Grey Plume in Omaha, chef-owner Clayton Chapman set his mise en place in front of me. It was a thing to behold. Diverse and vibrant with all sorts of Midwest...
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Bohemian Rhapsody
by Mila Saskova-Pierce When I came to Nebraska 25 years ago to teach at the university in Lincoln, I visited Omaha, an hour away, and discovered the Bohemian Cafe, founded there in 1924. With its...
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A Guide to Spanish Cured Meats
by Helen Rosner The Spanish charcuterie board is a thing of porky magnificence: from the omnipresent chorizo, to the sweet and soft butifarra, to that king of hams, the rare and pricey jamón ibérico de...
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Special Issue: Bountiful Prairie
Wheat and corn and incomparable beef, wild berries baked into the most luscious desserts, crisp summer salads, and the best fried chicken and chili imaginable-the southern Great Plains is a fantastic...
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Nebraska
<!--smart_paging_filter--><small><b>From SAVEUR Issue #158</b></small><br>We don't have cuisine in Nebraska, we have food. When you take on the meat loaf special at...
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Here's the Beef
<!--smart_paging_filter--><small><b>From SAVEUR Issue #158</b></small><br>It's 6:30 on a Saturday night in Omaha, and I'm standing in the kitchen at Cascio's...
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