Food Comfort Foods Midwest Living March/April 2020 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 March 11, 2020 Trending Videos Photo: Cameron Sadeghpour Find brunch recipes, fresh ideas for collard greens and a bright lemon pavlova in our March/April 2020 issue. 01 of 13 Roasted Tomato Chilaquiles Cameron Sadeghpour Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure. View Recipe 02 of 13 Meat-and-Veg Hand Pies with Cheddar Pastry Cameron Sadeghpour Inspired by Nebraska's Runzas and Michigan's pasties, these pocket pies hold beef, sausage, onion, and shredded greens. The crust is like a buttery, flaky Cheez-It, but pastry-phobes can use purchased pie crust and add cheddar to the filling. View Recipe 03 of 13 Chorizo-Potato Tacos with Collards Brie Passano Classic chorizo-potato tacos get a nutrition boost from hearty chopped collard greens in this weeknight-easy recipe. View Recipe 04 of 13 Sunny-Side Up Pavlovas Cameron Sadeghpour Perfect farm-fresh eggs are the inspiration for these crisp, mini meringues topped with cream and lemon curd. Serve au naturel or scatter them with fresh mint leaves, if you like. View Recipe 05 of 13 Ricotta Hotcake with Lemon Cream, Blueberry Syrup and Hazelnuts Cameron Sadeghpour In Australia, gorgeously topped fluffy pancakes are a bonafide Instagram phenomenon. Down Under, they're served individually at cafes; our version is scaled up to be cut into wedges for a crowd. View Recipe 06 of 13 The House Soda Cameron Sadeghpour This elegant beverage is a fizzy, slightly tangy nonalcoholic option for a brunch menu (or any spring or summer party). View Recipe 07 of 13 Thai Chicken Wraps Brie Passano Collard greens take the place of rice paper wraps for heartier and more nutritious spring rolls. View Recipe 08 of 13 Rosy Rhubarb, Raspberry and Cheese Danish Cameron Sadeghpour These beauties use frozen puff pastry for ease, but the filling has an optional fancy ingredient: rose water. It gives a lovely, floral je ne sais quoi to the punchy fruit. View Recipe 09 of 13 Overachiever's Mimosa Cameron Sadeghpour We love a mimosa's two-ingredient simplicity—but oh, this ambrosial riff is good. The recipe scales up easily to serve from a pitcher. View Recipe 10 of 13 Chia Pudding with Cashew-Coconut Granola Cameron Sadeghpour Yogurt doesn't have to be humdrum, work-a-day fare. See: This sexy yogurt bowl, flecked with chia, flavored with real maple and vanilla, and topped with a killer, not-too-sweet granola. View Recipe 11 of 13 Flaky Biscuits Cameron Sadeghpour This is our all-time favorite biscuit recipe. The flavor is fabulous with pure butter, but it can weep out a bit in baking. For a cleaner pan, use the butter-shortening combo option. View Recipe 12 of 13 Gardener's Bloody Mary Cameron Sadeghpour A few simple ingredient twists make for a fresher, veg-forward version of the classic. View Recipe 13 of 13 Green Veggie Pasta Brie Passano Go green with three superfood veggies—collard greens, asparagus, and peas. It's delicious as a meat-free meal, but if you like, add some ham for extra flavor and protein. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit