In Omaha and elsewhere, Midwestern cuisine is in the limelight
Pictured is a Nebraskan Runza. Scroll down for the full recipe.
Posted: Wednesday, December 18, 2013 12:00 am
Amy Thielen takes the food we remember from our childhood dinner table and turns it into something else.
The chef and cookbook author has fiddled with the lowly Jell-O salad, making it with fresh berries and currants. She's pushed meatloaf beyond ketchup, mixing ground beef with bacon, pistachios and shiitake mushrooms. And in her just released book, “The New Midwestern Table,” she even takes on something Nebraskans love: the Runza.
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Wednesday, December 18, 2013 12:00 am.