Midwest Living November/December 2020 Recipes

At Soul Bowl in Minneapolis, chef and co-owner Gerard Klass sears salmon fillets, then brushes them with spiced cranberry sauce. For holiday drama (and ease), you can just roast a whole side of salmon. Toss a few citrus slices on the pan, too, for a garnish.

With a maple-scented, butter-smooth filling and nutty graham cracker crust, this cheesecake leans toward more adult palates. Top it with drifts of whipped cream and a crown of walnut brittle.

Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, which closed during the pandemic in 2020. Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey.

A use-what-you-have cook, Gerard Klass's mom always put SunnyD punch in her yams. So, the chef and co-owner of Soul Bowl in Minneapolis does, too—along with plenty of butter, brown sugar, nutmeg and cinnamon.

When Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, was growing up, half of his family were vegetarians. So, instead of a big bird, Cornish game hens (and an alt-meat option) graced the table.

This shortcut recipe from chef Gerard Klass starts with a can of jellied cranberry sauce. It's a great holiday condiment alone, or use it as a glaze on the chef's Juicy J Salmon recipe.

Trot this one out at Thanksgiving and watch those pies quake in their aluminum plates. Gingersnaps in the base and tangy sour cream topping balance the pumpkin-spice sweetness.

These mashed potatoes are a staple on the menu of Soul Bowl in Minneapolis. Chef and co-owner Gerard Klass roasts cauliflower to bring nutrition and nutty sweetness, but powdered ranch seasoning adds the real X factor.

Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, created this genius sweet-and-salty pie. It calls for pretzels, so the nut allergy folks at the table can finally have in on the goodness of pecan pie.

This refreshing cocktail made with fresh citrus and mint will be a welcome addition to your happy hour.

Gerard Klass's dressing, made with his jalapeno-flecked Cornbread, is flavored with fresh sage, rosemary and thyme. This chef and co-owner of Soul Bowl in Minneapolis says he's still chasing his mom's holiday dressing. But by our measure, he's there.

Take the layers in: Cookie-crumb crust. Dark chocolate cheesecake. Vanilla cheesecake speckled with raspberries and orange zest. A heap of fresh fruit. What a stunner!

Turn a couple jars of olives into this fresh and easy appetizer to set out for nibbles and noshes. We love Kalamatas and buttery Castlevetrano olives.

These deceptively delicious bars deliver the perfect, rich balance of sweet-tart fruit and buttery pastry.

Give this layered dessert coffeehouse flair by serving each piece with a swirl of sweetened whipped cream on top. Use a small sieve to evenly dust the top of the cheesecake with cocoa powder.

Turn a humble can of beans into this impressive salad. It's already a main dish, but you can make it heartier by adding seared salmon or sizzled shrimp.

You will most likely print this test kitchen favorite recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.

Minneapolis chef Gerard Klass cooks his spicy, smoky vegetarian collards low and slow (and mixes in bok choy for a twist). Be sure to serve them with their flavorful juices, known as potlikker.

Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, uses this jalapeño-flecked cornbread in his Common Cornbread Dressing for the holidays, but you can enjoy it on its own any time of year.