Roast whole apples to go with your rack of lamb, served with a simple apple cider glaze. The recipe comes from L'Etoile in Madison, Wisconsin, known for its menu that highlights locally grown ingredients.
Rise and shine with these special-occasion pancakes from chef Mindy Segal of Mindy’s HotChocolate Restaurant and Dessert Bar in Chicago. Ricotta makes them moist and rich; lemon curd gives sweet-tart punch.
Talk about easy! You can prep these delicious little quiches the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.
David Dahlman of Chatsworth, California, was a finalist in the 2012 Best of the Midwest Recipe Contest. He says this yeasty coffee cake reminds him of the old-fashioned, down-to-earth treats on his grandmother's farm table. It takes time because it's a yeast-leavened dough, but there's no kneading required.
Play up fresh this Easter with an easy side dish from Chicago-area chef Joe Morelli. Marinate fresh asparagus, red pepper, yellow zucchini, shaved carrots and cremini mushrooms in extra virgin olive oil with some kosher salt and black pepper. Drain off the marinade and pan-roast the mix in a sizzling-hot saute pan with 1/4 cup canola oil for 2 minutes. Add shaved garlic and minced shallots for the last 30 seconds.
This rich side dish earns compliments at the Ritz-Carlton Hotel in Dearborn, Michigan - just as it will from your Easter guests. Because potatoes can darken once sliced, prepare this dish right before you plan to bake it.
Inexpensive chai tea bags infuse Chai-Spiced Compote with the tongue-tingling flavors of ginger, cloves and cardamom. Because the recipe calls for frozen peaches and cherries, you can make this colorful fruit dessert year-round. If you're watching fat or calories, leave off the pecans and coconut and just enjoy the flavorful fruit.
Anyone who loves lemon chess pie will enjoy these sweet and tart bars, perfect for Easter dinner. The recipe comes from Palmer's Deli and Market in Urbandale, Iowa. Top the moist bars with powdered sugar.
Midwest Living® Creative Director Geri Boesen credits her mother-in-law, Patsy, for creating this easy sausage-and-cheese brunch recipe, a popular food at family holiday gatherings. "It's nice because you can make it the day ahead and put it in the fridge overnight," Geri says.
These breakfast rolls are a family tradition with Jean Haviland of Carroll, Iowa. "My mom made these rolls with a maple-cream filling—and still does!" she says. "Mom always makes extra and freezes them for later. They're great for breakfast or any time of day!"
The memory of a childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe, which was a finalist in our 2012 Best of the Midwest® Recipe Contest. The cakes are moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).
Pavlova, a meringue dessert named for Russian ballet dancer Anna Pavlova, gets a chocolate makeover in this recipe from Chicago pastry chef Gale Gand. Top the pavlova with whipped cream and sliced fresh fruit.
The many colors of Kool-Aid, a Nebraska invention, provide an array of choices for this angel food cake that starts with a mix. Pink lemonade Kool-Aid adds a spring pastel prettiness and a delicate flavor to Tinted Angel Cake. The Tropical Punch version gives the cake flavor that's as intense as its color.
Frozen or refrigerated cinnamon roll dough simplifies our recipe for Breakfast Monkey-Bread Rolls. Get family members to help shape the rolls. Baking them in muffin cups cleverly corrals the syrupy topping.