Midwest Living January/February 2021 Recipes

In a riff on French steak frites, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, pairs grilled steak with an herby sauce and rustic baby potatoes.

Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her new cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.

Pozole is a traditional Mexican soup thickened with hominy. This version, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, only gets better the next day, so keep extra slaw around for round two.

This recipe spins the flavors of Greek spanakopita into a pita chip or veggie dip. It's tasty enough to serve at a party, but healthy enough to keep in the fridge for afternoon munchies.

This brilliant (and totally old-school) British dessert uses just heat and kitchen magic to turn lemon and cream into luscious pudding.

These chewy, crunchy snacks provide a definitive answer to the question: Why on earth would I DIY a granola bar? So much better than the ones off the shelf!

This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts.

Slip yourself one of these insanely rich morsels, which fall somewhere between a truffle and a cookie, on those gray afternoons when only chocolate will do.

With marrow-rich bones and fatty marbling, short ribs deliver flavor and richness that cubed stew meat never will. Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, recommends using grass-fed beef which tastes less sweet than corn-fed.

This fresh and colorful salad is a perfect side to grilled chicken or pork tenderloin. As you eat, the citrus juices mingle with the oil, so you don't even have to mix up a dressing.

For this recipe, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, marinates thighs and drumsticks in saffron, mint and ras el hanout (a blend of cinnamon, coriander, ginger, turmeric and black pepper), then simmers them with olives and preserved lemons for pops of briny flavor.

You can make this Indian-inspired smoothie with fresh mango, but unless you score a really ripe fresh one, you'll get better flavor using canned or frozen. (And they're much easier to work with!))

A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight.

Turn breakfast into dinner! This salad is loaded with all the flavors of your favorite bagel shop—smoked salmon, avocado, cucumber, jammy eggs, bagel chip "croutons" and creamy dressing.

This recipe from chef Karen Bell of Milwaukee's Bavette La Boucherie is a weekend-long event—but a fun project that's well worth the effort. Rich, hoisin-glazed pork belly nestles in soft white steamed buns with cilantro and pickled veggies.

Egg yolks make this rice pudding extra indulgent. The spices are bold but are tempered by the rich sweetness of the dates.

Made by blending dates into a vanilla milkshake, date shakes are a roadside icon in Palm Springs, California.

Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, uses these in her Chicken Tagine (also on midwestliving.com), but preserved lemons go anywhere you want a kicked-up version of lemon. Try them in braised meat dishes, rice pilaf, salads, pasta dishes, and even cocktails.

Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, makes this sweet and nutty couscous to serve with her Chicken Tagine.

This silky mousse is a staple at Bavette La Boucherie in Milwaukee. Chef and owner Karen Bell tops it with a piquant strawberry jam in this playful appetizer. If you've never dared cook with chicken livers, this is a great place to start.

Everyone needs a good cornbread recipe in the back pocket. This one, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, is a keeper.