Chicken and Wild Rice Casserole
Chef Gavin Kaysen of Spoon and Stable in Minneapolis updates this classic Minnesota flavor combo with fresh herbs, tender Swiss chard and an aromatic mushroom gravy. The dish is perfect for potlucks since it can be baked a day ahead.
This North African–inspired cassoulet is chef Gavin Kaysen’s nod to all the different cultures in Minneapolis, where his restaurant, Spoon and Stable, is located. “I wanted to showcase new flavors, but in a familiar format,” says Kaysen. “I like seeing another culture’s view of comfort food.”
Creamed Spinach with Fried Cheese Curds
Chef Gavin Kaysen of Spoon and Stable in Minneapolis has a version of this incredibly decadent creamed spinach on his menu. Just how much do Minnesotans love cheese curds? The restaurant sold 8,459 orders of the dish in its first 10 months.
Ricotta Gnocchi Gratin
Chef Geoffrey Zakarian uses a stand mixer to make his perfectly fluffy gnocchi with ricotta cheese.
Root-Vegetable Hot Dish with Parsnip Puree
Chef Gavin Kaysen of Spoon and Stable in Minneapolis created this hearty vegetarian dish, which features roasted root vegetables and a creamy parsnip puree, as a lighter alternative to the traditionally meat-heavy Minnesota casserole.
Roasted Mushrooms with Red Wine Butter
Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.
Chickpea and Swiss Chard Chili
This smoky, rich chili from F&W’s Justin Chapple is a simple one-pot dish.
Beef Stew with Dill
In this lovely, lighter-than-most beef stew, F&W’s Justin Chapple simmers chuck until it’s super tender before adding carrots, peas, spinach and dill.
Chocolate-Peanut Butter Swiss Rolls
Fudgy cake, fluffy peanut butter filling and a chocolate ganache coating combine to form the perfect sweet indulgence from pastry chef Tiffany MacIsaac of DC’s Buttercream Bakeshop.
Andouille Mac & Cheese
At The Heron, in Narrowsburg, New York, chef Paul Nanni grinds and smokes his own andouille sausage for supergenerous portions of Cajun-inspired macaroni and cheese.
Eggplant Grilled Cheese Sandwich
Add these flavorful grilled eggplants to make a great vegetarian grilled cheese sandwich.
Overstuffed Twice-Baked Potatoes
If these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.
Sausage and Broccoli Rabe with Polenta
Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winter’s night. If you like, pass grated Parmesan at the table.