Recipes from Issue #158
Crispy fried chicken, vinegary slaws and creamy potato salads, summer succotash, blue-ribbon pies and more—here are all the recipes from our August/September 2013 issue.
Apricot Almond Tart
A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.
Broiled Rainbow Trout with Hush Puppies
Butterflied freshwater fish is slathered in butter and spices before broiling in this recipe from Tulsa’s White River Fish Market.
Farmer's Salad with Beet Vinaigrette
This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer’s Salad with Beet Vinaigrette »
Fresh Pea and Corn Salad
Shelled peas and fresh corn mingle with apple cider vinegar, sugar, and oil in this sweet and sour tossed salad.
Green Bean and Peach Salad
Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans.
Jude's Perfect Potato Salad
A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad. Get the recipe for Jude’s Perfect Potato Salad »
Lentil and Beet Salad with Lavender-Mustard Vinaigrette
A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.
Sweet Potato Salad
Roasted sweet potatoes are married with candied ginger in a citrus vinaigrette in a salad recipe from Kansas home cook Sue Ashline.
Braised Rabbit with Mushrooms and Celery Root
Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make an autumnal main dish. Get the recipe for Braised Rabbit with Mushrooms and Celery Root »
Extra-Crispy Fried Chicken
Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas.
Iced Sugar Cookies
Simple, buttery vanilla sugar cookies are a classic; they make great gifts or potluck desserts.
Lemon Curd Layer Cake with White Chocolate Buttercream
Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas.
Cowboy Caviar (Black-Eyed Pea and Hominy Salad)
A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. See the recipe for Cowboy Caviar »
Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)
A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City’s Ludivine restaurant.
Apple-Rosemary Lattice Pie
A rosemary-laced cornmeal crust adds a fragrant, savory dimension to classic apple pie. Get the recipe for Apple-Rosemary Lattice Pie »
Blue Ribbon Pecan Pie
The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma’s Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »
Boysenberry Pie
Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie. Get the recipe for Boysenberry Pie »
Caramel-Apple Pie
A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling.
Plum Pie
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.
Razzleberry Pie
Strawberries, blackberries, blueberries, and raspberries are brightened with lemon juice and zest to make the filling for this juicy pie. Get the recipe for Razzleberry Pie »
Blue Cheese Wedge Salad
Both blue cheese and Italian dressings adorn the classic iceberg wedge salad. Get the recipe for Blue Cheese Wedge Salad »
Cornmeal-Crusted Onion Rings
Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings »
Hashbrowns
Fluffy inside and golden outside, pan-fried potatoes are a steakhouse classic—and a signature of the Omaha restaurant Piccolo Pete’s. See the recipe for Hashbrowns »
Finely ground ham infuses a simple soup with smoky richness in this recipe from Omaha’s Piccolo Pete’s. Get the recipe for White Bean Soup »
Filet Oskar (Steak with Crab and Hollandaise)
Brother Sebastian’s in Omaha serves up a decadent crab-and-hollandaise-draped riff on surf and turf. See the recipe for Filet Oskar (Steak with Crab and Hollandaise) »
Glazed Trout with Carrot Purée and Spätzle
Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.
Goudarooni
Orsi’s Bakery in Omaha makes this huge 14″ x 9″ ground beef, potato, and mozzarella calzone, enriched with a tangy tomato sauce. See the recipe for Goudarooni »
Piccolo Pete's Prime Rib
Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete’s, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust. Get the recipe for Piccolo Pete’s Prime Rib »
Steakhouse Chicken Parmesan
Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in a classic chicken parmesan from Omaha restaurant Piccolo Pete’s. See the recipe for Steakhouse Chicken Parmesan »
Steakhouse Spaghetti Marinara
Chefs at Omaha’s Piccolo Pete’s flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones. See the recipe for Steakhouse Spaghetti Marinara »
Bee's Knees
Kansas City’s Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rosé champagne.
Infamous Wisdom
Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink. Get the recipe for Infamous Wisdom
Pedro's Revolver
At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour.
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