Midwest Living July/August 2021 Recipes
Find top recipes from immigrant chefs, state fair blue-ribbon winners, fresh ideas for watermelon, a jammy blueberry pie and a mouthwatering BLT in our latest issue.
West African Grilled Chicken in Tomato Sauce
Coffee and Spice Grilled Ribeye
In a collaboration with a local coffee roaster that's also informed by his Hmong heritage, Minneapolis chef Yia Vang developed this earthy, spicy steak rub. Resist the urge to trim your steaks, he says. Fat dripping into the fire triggers smoke, which ramps up flavor.
Jacob Van Patten pours a refreshing summer cocktail into his creative take on lemon bars, which took the overall blue ribbon at the Iowa State Fair.
Watermelon Poke Bowl
This version of a Hawaiian poke bowl swaps marinated watermelon for the raw fish. It's an incredibly light and fresh summer dinner—and so pretty!
Bean and Cheese Pupusas
The standard-bearer of Salvadoran food, a pupusa is a flat, pan-fried pocket of corn dough traditionally stuffed with cheese, beans or meat, then served with mild salsa and curtido (a tangy cabbage slaw). Maria and Juan Vasquez serve them with and without meat at their 3 in 1 Restaurant in Indianapolis.
Coconut Chocolate Squares
Orange marmalade is a nice surprise in these rich (and ribbon-winning) bars created by Iowa State Fair entrant Marianne Carlson.
Watermelon Ginger Granita
Fresh lime and ginger take watermelon's flavor up a notch. Make this icy treat when you'll be home all day. It's super easy, but you need to scrape it a few times over the course of a few hours.
Lemon Sugar Cookies
The light lemon flavor gives these sparkling sugar cookies a little special twist. Judy Kiburz Harrison's recipe won best-in-class at the Iowa State Fair.
Grilled Watermelon and Arugula Salad
Two things make this grilled watermelon amazing. High heat draws out moisture and intensifies watermelon's sweetness, and the rub creates additional caramelization for even deeper flavor notes.
Grilled Squash in Cilantro, Lime and Fish Sauce
Harvest Apple Bars
Tammy Post's Iowa State Fair blue-ribbon recipe doesn't skimp on apples, which results in incredibly moist and indulgent bars.
Jammy Blueberry Pie
The extra steps of prebaking both berries and pastry pay off: The filling is potent, and the bottom crust cracker-crisp.
Kim Van Patten says these Swedish spice cookies are popular at Christmas. Heart shapes are traditional to encourage kindness and sweetness. It certainly is nice that her Iowa State Fair blue-ribbon winners are mixed up in one saucepan!
This refreshing, delicately floral drink features the tart tropical fruit tamarind, plus rose water. In St. Louis chef Mawda Altayan's native Syria, the drink is a household staple and sold by street vendors.
Blue-Ribbon Ranger Cookies
Ranger cookies are made with rolled oats and cereal. Judy Kiburz Harrison won best-in-class at the Iowa State Fair for her version, which adds Beer Nuts for a peanutty twist.
Scandinavian Almond Bars
Perennial Iowa State Fair ribbon-winner Robin Tarbell-Thomas' buttery best-in-class bars are loaded with almond flavor.