Winter Comfort Food Recipes From Midwest Chef Amy Thielen

Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

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For a hearty breakfast, serve steaming wild rice topped with toasted pecans, maple syrup, milk or half-and-half, and a pat of melty butter. 

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Amy Thielen's nutmeggy potato doughnuts follow her grandmother's farmhouse recipe, but instead of powdered sugar, she tops them with vanilla-coffee icing. 

Rosemary and slow-cooked onion yield a savory-sweet base for Chicken Paprikash. For a tangy finish,  Amy Thielen stirs a shot of fermented-pickle brine into the sauce. 

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This roasted veggie dish is a lunch favorite for Minnesota chef Amy Thielen. 

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Rich cream sauce stands in for canned soup in Minnesota chef Amy Thielen's spin on classic chicken and wild rice hotdish. 

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