Many Cultures Meet on Midwestern Tables
By Amy Thielen
The Midwest is home to a great tradition of American country cooking—food that’s rustic, gutsy and simple.
From meals sampled at friends’ and relatives’ tables across the region, it’s plain that generosity coexists with thrift, culminating in spreads laden with a profusion of unfancy, one-stroke dishes. The composition of a traditional plate generally goes like this: meat, starch, two vegetables and bread, followed by dessert.
By and large, we’re seasonal cooks—not just because it’s currently fashionable, but because in-season ingredients are less expensive, taste better and, in our staunchly four-season climate, are truly fleeting: When we come across wild berries, ducks, asparagus, pecans or cherished morel mushrooms, we snap them up. A lot of the best Midwestern food involves a very American intimacy with the wilderness, some hunting and gathering, a principle that counts even if … Read More