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Midwest Living January February 2018 Recipes
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Chicken Carnitas Tacos
These crazy-good fried chicken tacos aren't for weeknights--but they aren't hard at all. Save them for a weekend party, when you'll have time to make TV host and author Andrew Zimmern's Tomatillo-Avocado and Grilled Pineapple salsas, too.
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Winter Tabbouleh with Fennel and Cranberries
This delicious and healthy twist on a traditional Middle Eastern parsley salad features protein-rich quinoa, cranberries, sunflower seeds and crisp fennel.
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Bittersweet Chocolate Tart
This rich, creamy (and surprisingly easy!) chocolate tart is the most-requested recipe at the Savory Spoon Cooking School in Door County, Wisconsin.
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Carrots with Chicories and Brown Butter Vinaigrette
Chicago chef John Shields' vegetable dish is sweet, bitter, tangy and completely beautiful—perfect for serving with a special-occasion roast.
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Chairman Mao's Red Chicken
Minnesota-based TV star Andrew Zimmern's boyhood fascination with Chinese cuisine manifests itself in this hands-off braise. Whole spices perfume the meat (and your kitchen), but they don’t dominate: The dish tastes emphatically, gloriously of chicken. For anyone raised on takeout, it’s a revelation. Serve with white rice.
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Yeasted Sweet Potato Pancakes
The Papineaus and Shieldses (the farmers and chefs behind Smyth and The Loyalist, in Chicago) top these pancakes with maple syrup and Chile-Garlic Topping, but plain butter and syrup is just fine! Friendly warning: These pancakes involve a little bit of prep the night before.
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Roast Chicken with Pan Gravy
This recipe is a comforting standby for Minnesota TV host and author Andrew Zimmern. The onion-infused pan gravy is begging for mashed potatoes.
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Chile-Garlic Topping
This is one of Chicago chef John Shields’ favorite kitchen secrets, a simple condiment you can keep on hand to amp up meat, vegetables, eggs—or, yes, even Yeasted Sweet Potato Pancakes.
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Matzo Ball Soup
Minnesota TV personality and author Andrew Zimmern's version of a Jewish deli staple is the perfect antidote to a cold winter night.
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Roast Lamb with Buttermilk, Maple and Herbs
An unusual buttermilk marinade lends moisture and flavor to Chicago chef John Shields' roast lamb. Garnished with fresh herbs, it’s ideal for early spring celebrations.
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AZ's Ultimate Chicken Stock
According to Minnesota TV host and food writer Andrew Zimmern, a good homemade stock is an essential building block of cooking that can transform the flavor of a dish.
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Tomatillo-Avocado Salsa
Avocado gives some creamy body to TV host and author Andrew Zimmern's version of fresh salsa verde. Though tasty with chips, it's especially good on tacos for cutting the richness of fattier meats like pork carnitas.
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Brown Dog
Created by Roger Landes, a former bartender at The Loyalist in Chicago, this hot toddy is sweet and lightly herbal, thanks to the Italian liqueur Strega.
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Toasted Corn Grit Sandies with Maple Cream
Chicago pastry chef Karen Urie Shields' sandwich cookies are a labor of love (and a bit pricey) but really unusual and delicious for a treat.
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