Food Midwest Living January/February 2021 Recipes By Hannah Agran Hannah Agran Hannah Agran is executive editor at Midwest Living, where she oversees travel, food, home, garden and culture content. Born in Wisconsin, raised in Ohio, and now living in Iowa, she's a proud lifelong Midwesterner (aside from that stint in Massachusetts for a B.A. in American Studies from Brandeis University). On her off time, she loves to travel, here and abroad. (A perfect trip involves hiking, art museums and pastries, in equal measure.) At home, she's either puttering in the kitchen or garden--or on the couch with her cat, Clementine, bingeing a good show when she should be reading her book club book. Midwest Living's Editorial Guidelines Updated on December 23, 2020 Trending Videos Photo: Brie Passano Try comforting, globally inspired recipes from a Milwaukee chef; fresh ideas to show off the caramel-sweet goodness of dates; a decadent chocolate cookie; gluten-free cake; yogurt recipes, and more. 01 of 21 Flat-Iron with Chimichurri and Smashed Potatoes Brie Passano 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. View Recipe 02 of 21 Poppy Seed Bundt Cake Brie Passano 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. View Recipe 03 of 21 Pork and Tomatillo Pozole Pork and Tomatillo Pozole. Brie Passano 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. View Recipe 04 of 21 Mediterranean Dip Mediterranean Dip. Brie Passano 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. View Recipe 05 of 21 Lemon Posset Blaine Moats This brilliant (and totally old-school) British dessert uses just heat and kitchen magic to turn lemon and cream into luscious pudding. View Recipe 06 of 21 Date-and-Nut Energy Bars Paul Lowe 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! View Recipe 07 of 21 Chicken with Olives and Dates Paul Lowe This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts. View Recipe 08 of 21 Mood-Booster Cookies Brie Passano 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. View Recipe 09 of 21 Wine-Braised Short Ribs Brie Passano 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. View Recipe 10 of 21 Citrus-Date Salad Paul Lowe 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. View Recipe 11 of 21 Chicken Tagine Chicken Tagine. Brie Passano 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. View Recipe 12 of 21 Mango Lassi Smoothie Brie Passano 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!)) View Recipe 13 of 21 Mexican Potato Soup Brie Passano A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight. View Recipe 14 of 21 Smoked Salmon Salad with Everything Bagel Seasoning Brie Passano 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. View Recipe 15 of 21 Char Siu Pork Belly Buns Brie Passano 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. View Recipe 16 of 21 Spiced Rice Pudding with Date-Pepper Syrup Spiced Rice Pudding with Date-Pepper Syrup. Jason Donnelly Egg yolks make this rice pudding extra indulgent. The spices are bold but are tempered by the rich sweetness of the dates. View Recipe 17 of 21 Date Shake Paul Lowe Made by blending dates into a vanilla milkshake, date shakes are a roadside icon in Palm Springs, California. View Recipe 18 of 21 Preserved Lemons Brie Passano 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. View Recipe 19 of 21 Fruited Couscous Brie Passano Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, makes this sweet and nutty couscous to serve with her Chicken Tagine. View Recipe 20 of 21 Chicken Liver Mousse PB&J Chicken Liver Mousse PB&J. Brie Passano 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. View Recipe 21 of 21 Buttermilk and Brown Sugar Cornbread Brie Passano 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. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit