Heartland: The Best of the Old and the New from Midwest Kitchens by Marcia Adams

  • Caviar and hot biscuits (page 4)

    from Heartland: The Best of the Old and the New from Midwest Kitchens Heartland by Marcia Adams

    • Categories: Bread & rolls, savory; Appetizers / starters; American
    • Ingredients: unbleached all-purpose flour; heavy cream; salmon caviar; sour cream; dill; hot red pepper sauce
    • Accompaniments: Tomato basil preserves
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Notes about Recipes in this book

  • Black walnut angel food cake

    • bching on February 07, 2021

      This recipe is brilliant! The black walnuts, cocoa and coffee make a lovely bitter flavor that perfectly balances the sweetness of angel food.

  • Oven-baked split pea soup

    • sloane_mgqknp on May 01, 2026

      Easy and delicious, can skip the meat for vegetarians.

  • Black walnut bread

    • mjes on September 09, 2021

      I have fond memories of black walnuts so I'm always game to try a black walnut recipe. I cheated and added a few extra black walnuts but otherwise followed the recipe. This recipe makes a great toast to go with one's coffee.

  • Corn chowder

    • mjes on September 09, 2021

      This is a much more complex corn chowder than I was raised with. This is a well-balanced soup with a variety of colors and textures -- everything a corn chowder can be. Recommend.

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  • ISBN 10 0517575337
  • ISBN 13 9780517575338
  • Published Oct 01 1991
  • Format Hardcover
  • Page Count 258
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

America is coming back to basics, and nowhere is the art of transforming fresh, seasonal ingredients into appealingly homey dishes practiced with more flair than in Midwestern kitchens. A lifelong resident of the Midwest, award-winning author Marcia Adams celebrates this diverse and bountiful region with more than 200 recipes that capture the spirit of Heartland cooking.

Heartland food conjures up delightfully nostalgic memories of pies cooling on a windowsill, silky preserves canned for the long cold winters, soft white sugar cookies bursting with raisins, generous breakfasts of farm-fresh eggs and country sausage, and hearty soups simmered to savory perfection. The region boasts unparalleled culinary diversity: tender Iowa lamb, Minnesota wild rice and salmon, Michigan morels and fiddlehead ferns, Wisconsin cheese and ducks -- the list goes on and on. And each generation of immigrants has preserved its cultural heritage in the form of a flourishing ethnic cuisine.

Adams has traveled throughout the Midwestern states in search of the very best recipes the region has to offer, from near-forgotten family favorites to the exciting new creations coming out of the Heartland's professional kitchens. She includes classics like Snicker-doodles, Wilted Country Salad with Bacon Dressing, and Stewing Hen with Cornmeal Parsley Dumplings; regional favorites like Cincinnati Chili and Frango Mint Cheesecake; plus a selection of innovative new dishes that make the most of indigenous Midwestern ingredients, such as Pork Pot Roast with Couscous and Sauteed Perch Fillets with Fresh Cucumber Relish.

With dozens of color photographs and Marcia Adams's warmly evocative text, Heartland presents an unforgettable portrait of the people, places, and food that epitomize American regional cookery.

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