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Though the pages themselves aren’t edible, the January/February 2021 issue of Oklahoma Today comes with so many delicious restaurant recommendations, mouth-watering recipes, and gorgeous food photographs, you’d be forgiven for at least being tempted to pick it up and eat it. That’s right: It’s the Food Issue! This year, we’ve rounded up thirteen of the state’s most amazing restaurants from Hochatown to Enid and everywhere in between in our eighth-annual “Food Worth the Drive” feature. In our cover story, Greg Elwell goes in search of the state’s best pizza and finds no clear winner among the amazing pies from Andolini’s in Tulsa; Empire Slice House in Oklahoma City; Jo’s Famous Pizza in Purcell; and many more. Karlie Ybarra discovers how easy the state’s restaurants make it for those who choose a plant-based diet, finding delicious vegetarian dishes even in small towns. Ben Luschen takes a look at the state’s buzzing honey industry, and Randy Krehbiel tells the amazing stories of Oklahoma restaurant owners who’ve summoned up all their grit, courage, and creativity to survive the COVID-19 pandemic. Plus: a perfect breakfast recipe for the cowboy in your life from Vicki Roberts of Black Mesa Bed & Breakfast in Kenton; a guide to all things delicious in Pawhuska; and a Q&A with Oklahoma Regional Food Bank CEO Stacy Dykstra. All this and more in the January/February 2021 issue of Oklahoma Today!

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