'amy thielen' on Serious Eats

Cream Potato Lefse From 'The New Midwestern Table'

Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery. More

Cream Potato Lefse From 'The New Midwestern Table'

Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Crispy Cabbage With Poppy Seeds From 'The New Midwestern Table'

Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast. More

Crispy Cabbage With Poppy Seeds From 'The New Midwestern Table'

Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast. More

Cook the Book: 'The New Midwestern Table'

If your family is anything like mine, there's a good chance you're about to be bombarded with a seemingly endless stream of holiday visitors. They'll stop in for at least a bite to eat or a cup of tea. Perhaps they'll stay for a night or two, allowing for plenty of drinking, eating, and...repeating. For weeks such as these, it's a blessing to have a cadre of warm, comforting meals ready to unleash at any time. Food writer Amy Thielen's recently released cookbook, The New Midwestern Table, is full of them. More

More Posts