It’s pretty exciting to see the food I’ve grown up with — the food many of us have — in the spotlight for a moment. And it’s even more exciting to see the young, talented chefs mentioned in my story playing with classics.
I loved chatting with Amy Thielen for my story in today’s paper about the resurgence of Midwestern cuisine. She’s as funny and down-to-earth as the excellent introduction in her book, available now, makes her seem. I can’t wait to try my hand at a number of the recipes in the book, including the three I share today in the paper: the above Jell-O salad, her take on the classic seven layer salad and, of course, a retooled Runza.Tweet