Food Midwest Living Winter 2023 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 Published on November 8, 2023 Trending Videos Photo: Carson Downing See a Chicago chef's best holiday recipes, learn how to make macarons, find ideas for cozy weeknight soups, and indulge in a beautiful Black Forest cake—or a rich French toast casserole. 01 of 15 Macarons Carson Downing A precise ratio of dry and liquid ingredients matters with macarons, says Nathan Sivitz of Macaron Bar in Cincinnati. Use a digital kitchen scale for best results. Then make them as fancy and colorful as you want! Want more help? Check out Sivitz's step-by-step guide and problem-solving tips. View Recipe 02 of 15 Spice-Brined Turkey Carson Downing Jason Qureshi, executive chef at River Roast in Chicago, says that brining gives this turkey unbelievably juicy, flavorful breast meat. The process requires some advance planning (and a lot of room in the fridge), but you'll taste the difference. View Recipe 03 of 15 Corn and Potato Chowder Carson Downing Why mess with a good thing? This hearty classic starts with chopped bacon then uses those flavorful drippings to cook the veggies. Corn kernels do double duty—puree them to thicken the soup and leave some whole to float in the rich broth. Simmering Soups and Stews View Recipe 04 of 15 Black Forest Cake with Cloud Frosting Carson Downing This simplified version of the German classic gets its fruit flavor from cherry jam and cherry juice. Beating heavy cream with cream cheese creates a beautifully light frosting that is lighter than cream cheese frosting but more stable than whipped cream. (We're kind of obsessed with it.) Showstopping Cakes for Your Holiday Table View Recipe 05 of 15 Mac and Cheese Carson Downing This three-cheese side is a staple at River Roast restaurant in Chicago. Chef Jason Qureshi adds hot sauce as his personal twist—the acid rounds out the flavor without bringing too much heat. Warm and Cheesy Recipes View Recipe 06 of 15 Roasted Squash Salad with Vanilla-Orange Vinaigrette Carson Downing Chef Jason Qureshi of River Roast in Chicago likes how the warmth of real vanilla plays so well with the savory flavors in this harvest salad, loaded with cherries, pepitas and goat cheese. Sensational Salad Recipes View Recipe 07 of 15 Roasted Butternut Squash and Apple Soup Carson Downing This creamy, gingery soup balances savory elements with the sweetness of the squash and apples. The flavors are complex but the preparation isn't. Easy and Delicious Butternut Squash Recipes View Recipe 08 of 15 Baked French Toast with Chocolate Carson Downing At Honey and Rye in Minneapolis, day-old bread gets a new life in this rich, fluffy French toast casserole from baker Anne Andrus. You can easily change it up by using fresh or dried fruit (sour cherries, blueberries, banana) instead of (or in addition to) chocolate, or adding spices such as cinnamon or nutmeg. Festive Brunch Recipes View Recipe 09 of 15 Brown Butter Carrots with Brioche Breadcrumbs Carson Downing These beautifully glazy carrots are executive chef Jason Qureshi's take on Carrots and Dirt, a favorite recipe at River Roast in Chicago. Sprinkling the full amount of breadcrumbs over top will cover the carrots up, so reserve some to add at table. Good-For-You Carrot Recipes View Recipe 10 of 15 Pasta e Ceci (Pasta and Chickpea Soup) Carson Downing This meat-free meal will nourish your body and satisfy your soul. Vegans can omit the sprinkle of cheese on top and use toasted panko breadcrumbs instead. View Recipe 11 of 15 Apple Crumble Carson Downing One bite of this gloriously simple recipe will remind you that, sometimes, you don't mess with a good thing. Chef Jason Qureshi of River Roast in Chicago prefers to use Granny Smith apples for their firm texture and tart taste. Irresistible Apple Dessert Recipes View Recipe 12 of 15 Thai Coconut Soup with Shrimp Carson Downing Laced with ginger, lime and fish sauce, this weeknight-easy recipe is a version of tom kha goong, a brothy, aromatic coconut soup. To make tom kha gai, swap in 3 cups shredded cooked chicken for the shrimp. View Recipe 13 of 15 Lemon-Garlic Brussels Sprouts Carson Downing According to Jason Qureshi, executive chef at River Roast in Chicago, you want tang somewhere in a heavy meal to give your palate a break. Lemon does just that in these skillet-browned sprouts that are easy enough to make on a weeknight. Fresh Brussels Sprouts Recipes View Recipe 14 of 15 Chocolate-Dipped Espresso Stars EE Berger/Courtesy of Chronicle These buttery cookies are a staff favorite at Zingerman's Bakehouse in Ann Arbor and look beautiful on a holiday cookie plate. The recipe comes from the cookbook Zingerman's Bakehouse Celebrate Every Day (Chronicle, $30). Zingerman's Cooking Classes Teach What You Knead to Know—Really! View Recipe 15 of 15 Cast-Iron Garlic Shrimp with Chorizo and Green Onions Credit: Kristin Teig In her latest cookbook Company: The Radically Casual Art of Cooking for Others, Amy Thielen celebrates inviting people into your home and feeding them well—and without pretension. This Spanish-inspired shrimp dish is perfect for winter game nights. Minnesota Chef Amy Thielen is Bringing Ease Back to Entertaining View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit