Our Favorite Recipes of 2017 | Midwest Living
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Our Favorite Recipes of 2017

We published more than 100 new recipes in 2017. It was tough to choose, but our food editor says these are the cream of the crop.
  • Oven-Roasted Chicken Tikka

    Oven-Roasted Chicken Tikka

    Curious to try making Indian food at home? This crowd-pleasing recipe is great for beginners because it's easy and all the ingredients are available at ordinary supermarkets. It comes from the marvelous cookbook Made in India (Flatiron, $35). If you like, serve the chicken with Mint and Yogurt Chutney (recipe link below).

    Oven-Roasted Chicken Tikka

    Mint and Yogurt Chutney 

     

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  • Smoked Turkey and Citrus Wild Rice Salad

    Smoked Turkey and Citrus Wild Rice Salad

    This main-dish salad is just what the doctor ordered after the holidays, bursting with color and fresh flavor. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95). (Note: You'll end up with extra dressing, but that's just fine ... stash it in the fridge to wake up any salad.)

    Smoked Turkey and Citrus Wild Rice Salad

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  • Honey French Toast with Macerated Berries

    Honey French Toast with Macerated Berries

    Egg bread, extra egg yolks and half-and-half take a trusty diner classic to new levels of splurge. (Trust us, you won’t regret going along for the ride.) Both the French toast and berries need to rest overnight, so this is an ideal make-ahead brunch dish. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

    Honey French Toast with Macerated Berries

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  • Lemon Hazelnut Sea Salt Cookies

    Lemon Hazelnut Sea Salt Cookies

    Many cookies call for just citrus zest, but these soft gems use a lot of juice, too, so they’ve got the same tart kick as lemon bars. They’re a perfect match for hot tea. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

    Lemon Hazelnut Sea Salt Cookies

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  • Flourless Rhubarb-Almond Upside-Down Cake

    Flourless Rhubarb-Almond Upside-Down Cake

    Our naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

    Flourless Rhubarb-Almond Upside-Down Cake

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  • Double-Ginger Pineapple Upside-Down Cake

    Double-Ginger Pineapple Upside-Down Cake

    Crystallized ginger and powdered dry ginger add welcome zing to an American classic. Fanning the pineapple like flower petals is striking, but also functional--no bare spots between rings.

    Double-Ginger Pineapple Upside-Down Cake

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  • Sweet and Spicy Cabbage and Peanut Slaw

    Sweet and Spicy Cabbage and Peanut Slaw

    Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce. 

    Sweet and Spicy Cabbage and Peanut Slaw 

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  • Chipotle-Maple Chicken Thighs

    Chipotle-Maple Chicken Thighs

    We won't mince words: This is juicy, spicy, sticky, glorious barbecued chicken. One of the secrets? Chicken thighs. They cook fast, like breasts, but they have richer flavor and don't dry out. And nutritionally speaking, the two are more similar than you'd think.

    Chipotle-Maple Chicken Thighs 

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  • Zucchini Olive Oil Cake with Lemon Drizzle

    Zucchini Olive Oil Cake with Lemon Drizzle

    With its subtle mix of warm spices, vanilla, maple and citrus (and tangy white icing), this is no ordinary zucchini cake. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.

    Zucchini Olive Oil Cake with Lemon Drizzle 

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  • Swiss Chard Crostata with Fennel Seed Crust

    Swiss Chard Crostata with Fennel Seed Crust

    Dried herbs, garlic and fennel give this rustic tart a familiar Italian sausage-like flavor. The olive oil-based pastry comes together in a snap in the food processor. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.

    Swiss Chard Crostata with Fennel Seed Crust 

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  • Choco-Banana Pops

    Choco-Banana Pops

    You can taste the banana in these rich and chocolatey pops, but the fruit is really there to give the treat a fabulously fudgy texture.

    Choco-Banana Pops 

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  • Tex-Mex Scramble with Tortilla Chips

    Tex-Mex Scramble with Tortilla Chips

    Inspired by the Tex-Mex dish called migas, this ridiculously easy breakfast (or breakfast-for-dinner) dish can be on the table in less than 15 minutes.

    Tex-Mex Scramble with Tortilla Chips 

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  • Lake Chowder

    Lake Chowder

    Angry Trout Cafe in Grand Marais, Minnesota, makes this buttery, dill-flecked chowder with lake trout, a mild-flavored and relatively oily fish. The recipe tastes just as good with salmon or whitefish.

    Lake Chowder 

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  • Pina Colada Pops

    Pina Colada Pops

    Can you hear the waves? Our recipe is virgin, so little ones can get in on the frozen tropical fun, too. 

    Pina Colada Pops 

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  • Rosemary Lamb Burgers

    Rosemary Lamb Burgers

    This lamb burger explodes with flavor: aromatic herbs, tangy lemon mayo, sweet grilled onion. We love lamb’s earthy flavor, but if you aren’t sure your family or friends will agree, use a 50-50 blend of beef and lamb. Or seek out American-raised lamb, which is more mild than meat imported from New Zealand.

    Rosemary Lamb Burgers 

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  • Green Ginger Pops

    Green Ginger Pops

    Even our kid tester loved the zingy combination of spinach, pineapple and fresh ginger in these healthy frozen pops.

    Green Ginger Pops 

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  • Flash-Braised Pork Chops with Apples and Cream

    Flash-Braised Pork Chops with Apples and Cream

    Braising sounds slow, but it can be weeknight-fast. After a skillet sear, pork rib chops and apples simmer in cider for 10 minutes. A swirl of cream and Dijon makes a luscious pan gravy at the end.

    Flash-Braised Pork Chops with Apples and Cream 

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  • Tandoori Chicken Drumsticks and Roasty Red Onions

    Tandoori Chicken Drumsticks and Roasty Red Onions

    Our version of the Indian restaurant staple has an easy spiced yogurt marinade and roasts in a hot oven with wedges of onion. Serve with basmati rice and mango chutney.

    Tandoori Chicken Drumsticks and Roasty Red Onions 

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  • Roasted Broccoli with Pecorino and Lemon

    Roasted Broccoli with Pecorino and Lemon

    Roasting broccoli is a wonderful change from steaming or stir-frying, bringing out a sweetness and complexity you might not have known was there. A simple finish of bright lemon and salty cheese adds a burst of freshness and flavor.

    Roasted Broccoli with Pecorino and Lemon 

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  • Sweet Potatoes with Goat Cheese "Mallows"

    Sweet Potatoes with Goat Cheese "Mallows"

    Laced with garlic and rosemary and topped with pecans and goat cheese, this easy casserole gives a savory wink to the traditional sweet-on-sweet Turkey Day staple.

    Sweet Potatoes with Goat Cheese "Mallows"

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  • Celery and Apple Salad with Walnuts

    Celery and Apple Salad with Walnuts

    Imagine a Waldorf salad, but lighter and more refreshing, with a tangy lemon-thyme vinaigrette. This salad would go beautifully with roast pork or turkey.

    Celery and Apple Salad with Walnuts 

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  • Hidden Roots Mashed Potatoes

    Hidden Roots Mashed Potatoes

    This rich mash is more than just a vehicle for gravy. It’s a subtly sweet blend of parsnip, celery root and two kinds of potato, plus plenty of butter, sour cream and nutmeg.

    Hidden Roots Mashed Potatoes

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  • Can-Don't Green Bean Casserole

    Can-Don't Green Bean Casserole

    Is our all-natural, totally homemade version of the iconic Thanksgiving side more work than the one made with canned stuff? Well, yes. But wow, is it good.

    Can-Don't Green Bean Casserole 

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  • Roasted Fall Vegetables with Saffron Aioli

    Roasted Fall Vegetables with Saffron Aioli

    Featuring whatever’s in season, this gorgeous platter is Chowgirls Killer Catering's most popular menu item, an unexpected and delicious alternative to raw veggie trays. The recipe comes from the Minneapolis company's cookbook, Chowgirls Killer Party Food.

    Roasted Fall Vegetables with Saffron Aioli

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  • Gnocchi

    Gnocchi

    Des Moines chef George Formaro says no food hugs you like potato gnocchi. The good news is, his recipe for the Italian classic is super easy--and so are his ideas for how to sauce them.

    Gnocchi 

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