Food Midwest Living Fall 2023 Recipes By Hannah Agran Hannah Agran An award-winning writer, Hannah Agran is executive editor at Midwest Living, where she oversees travel, food, home, garden and culture content across print and digital. Born in Wisconsin, raised in Kentucky and Ohio, and now living in Iowa, she's a proud lifelong Midwesterner (aside from that stint in Massachusetts to attend Brandeis University). She has worked at Midwest Living since 2006 and written innumerable stories about the region's people, places and flavors, including profiles of Andrew Zimmern and Molly Yeh and travel features about fly-fishing in Michigan, blackberry-picking in Kansas, and waterfall-chasing in Minnesota. Her accolades include a FOLIO Eddie recognition for her body of work. On her off time, she loves to cook, garden and travel. (A perfect trip involves hiking, art museums and pastries, in equal measure.) Midwest Living's Editorial Guidelines Published on August 7, 2023 Trending Videos Close this video player Photo: Kelsey Hansen Satisfy your cravings for cozy, cheesy carbs—and get your vegetables too—with recipes for lasagna, linguine and more. Plus, score big on your game day with low-lift party recipes; indulge in a rich chocolate dessert; and try a chef's recipe for apple mochi cakes with miso caramel sauce. 01 of 16 Campanelle with Fennel, Leeks and Pecorino Breadcrumbs Brie Goldman Crisp breadcrumbs toasted in oil or butter are a popular pasta topping in parts of Italy, where no day-old loaf of bread goes to waste. They're the perfect textural contrast to the meltingly sweet fennel and leeks in this pasta recipe. View Recipe 02 of 16 Queso Fundido Kelsey Hansen Queso fundido (quite literally, melted cheese) hails from Mexico and usually includes chorizo. You'll get maximum gooey stretch from Chihuahua cheese, but Monterey Jack works too. Best Game-Day Snacks View Recipe 03 of 16 Smoked Mozzarella and Kale Lasagna Brie Goldman Made with no-boil noodles, this memorable lasagna hides two secrets in its layers: smoked mozzarella (for autumnal vibes) and lemon zest (for a delicate lift). The dance between the two will haunt you, deliciously. View Recipe 04 of 16 BBQ Chicken Sliders Kelsey Hansen Good things come in small packages! Inspired by BBQ chicken pizza, these sliders offer zesty, finger-licking delight in just a few bites. And they are so easy to make, you can bake multiple dishes if you are serving a crowd. View Recipe 05 of 16 Spiced Apple Mochi Cakes with Miso Caramel and Walnuts Carson Downing Chef Ji Hye Kim of Miss Kim in Ann Arbor, Michigan, shares the recipe for these lightly spiced, apple-flecked cakes. Their slightly chewy texture comes from sweet rice flour, a typical ingredient in many Asian sweets. Topped with miso caramel, toasted walnuts and whipped cream, this dessert fires on all flavor and texture cylinders—but the buttery cakes are totally snackable on their own, too. What's the Most Korean Thing About Ji Hye Kim's Kitchen? All the Michigan Produce View Recipe 06 of 16 Blistered Shishotos with Sriracha Mayo Kelsey Hansen For your next party or tailgate, say goodbye to boring carrots and dip, and hello to these addictive pan-fried peppers. Salted and lime-juiced, they're delicious even without the sriracha mayonnaise! Tailgating Recipes That Score View Recipe 07 of 16 Orecchiette with Brussels Sprouts and Gorgonzola Brie Goldman A creamy, dreamy blue cheese sauce coats garlicky roasted Brussels sprouts and puddles inside the noodles. (Gild the lily with pancetta and toasted hazelnuts? Don't mind if we do.) Fresh Brussels Sprouts Recipes View Recipe 08 of 16 Pappardelle with Short Rib and Carrot Ragù Brie Goldman Nestled in a Dutch oven, beef short ribs braise in tomatoes, carrots, onion and garlic, with a sneaky dash of cinnamon. Leave it to simmer all afternoon, and by evening, your house will smell divine. The meat falls from the bone, and ribbons of pasta catch every morsel. View Recipe 09 of 16 Chocolate Cream Cups Brie Goldman A relatively quick make-ahead dessert, this ultra-rich pudding has a consistency just shy of a luxe truffle—each spoonful is a moment to savor. Decadent Chocolate Dessert Recipes View Recipe 10 of 16 Italian Wedding Soup Brie Goldman Because this soup—which uses Italian turkey sausage as the base for mini meatballs—is so simple, the quality of the broth will show. Choose a more flavorful brand. Simmering Soups and Stews View Recipe 11 of 16 Butternut 'Ravioli' with Brown Butter and Sage Brie Goldman These almost-handmade ravioli are filled with maple-kissed butternut squash and topped with crispy sage leaves. Thanks to wonton wrappers, they're surprisingly easy to make (and they even freeze well for a quick-fix dinner). View Recipe 12 of 16 Sweet Chile Snack Mix Kelsey Hansen Salty and sweet, crisp and kicky—loaded with soy, hoisin, wasabi, this flavorful snack mix checks all the boxes (and then some). Easy Nut and Snack Mixes View Recipe 13 of 16 White Bean Stew with Marinated Radicchio White Bean Stew with Marinated Radicchio. Shelly Westerhausen Worcel/Courtesy of Chronicle Books Flecked with dill, this healthful stew blew our tasters away. (If you think you don't like bitter radicchio, give it a try; the marinating softens the bitterness and it's so pretty piled on the pale soup.) The recipe comes from the cookbook Every Season is Soup Season by Indiana author Shelly Westerhausen Worcel. The stew's companion recipe—one you can make with leftovers—is White Bean and Dill Dip. Turn Leftover Soup Into Something New With This Creative Cookbook View Recipe 14 of 16 Gnocchi Marsala with Mushrooms and Thyme Brie Goldman Everyone knows the best part of chicken marsala is the creamy, wine-infused sauce. Here, it glosses mixed mushrooms and pan-seared gnocchi. View Recipe 15 of 16 Linguine with Parsley Pesto Brie Goldman The end of summer—and, sob, of fresh basil—needn't spell the end of pesto. With parsley, capers and a can of salted, roasted almonds, you're a few food processor pulses away from a punchy green pasta that can cozy up to chicken or fish, or stand alone with a lettuce salad. View Recipe 16 of 16 Sauce-Simmered Spaghetti al Pomodoro Stephen Hamilton In her cookbook Listen to Your Vegetables, Chicago chef Sarah Grueneberg shares this cozy recipe, which she discovered in Lombardy, Italy—par-boiled spaghetti finishes cooking in a flavor-packed, oven-roasted tomato sauce. Take Your Pasta to the Next Level with Chef Sarah Grueneberg's Tips View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit