Midwest Living September October 2018 Recipes

In Italy, this deliciously simple sauce, made with just butter and the pasta cooking water, is known as "fettucine al burro." Our version adds Brussels sprouts, thyme and lemon zest for nutrition and flavor.

Buttered Fettucine with Brussels Sprouts and Parmesan recipe

Classic cheese fondue is a splurge in every sense--but it's also guaranteed bliss. (And you don't even need a fondue pot!) CJ Bienert, owner of The Cheese Shop of Des Moines, shares his easy recipe.

Cheese Fondue recipe

This side dish is an autumn favorite at Iowa's Rapid Creek Cidery -- and a great way to explore nutritious collard greens. The recipe takes a while, but most of the cooking is hands-free, leaving plenty of time to prepare pork chops or chicken.

Long-Cooked Collards with Apples and Bacon recipe

Roasting white chocolate gives it a nutty flavor and caramel color; show both off in these utterly delicious salty-sweet bars.

Salted Oatmeal Bars with Roasted White Chocolate Frosting recipe

At Iowa's Rapid Creek Cidery, Matt Steigerwald serves his chicken and savory mushroom sauce with Sweet Apple Risotto (find the recipe here), but mashed potatoes or buttered noodles would be just as good.

Roast Chicken and Mushroom Jus recipe

Rapid Creek Cidery serves its apple-kissed Gold Fashioned with an extra-large ice cube so the drink doesn’t get diluted--but of course ordinary cubes will work, too.

The Gold Fashioned recipe

We can't think of a more delicious or surprising way to get an extra helping of veggies than this hearty pizza, topped with Italian sausage, Brussels sprouts a sneaky-simple sauce hack.

Sprouts and Sausage Pizza recipe

Creamy and frothy, with notes of caramel and malt, this white hot chocolate (made by roasting the white chocolate first in the oven) is anything but bland.

Roasted White Hot Chocolate with Malted Milk recipe

Toasted walnuts add extra crunch to this festive autumn salad; if you don't have a mandoline or food processor, you can use purchased shredded Brussels to speed the prep.

Cherry-Apple Slaw recipe

At Iowa's Rapid Creek Cidery, chef Matt Steigerwald serves this gratin (which tastes sort of like the best French onion soup ever) with grilled artisan bread. Crisp and charred, it’s a good foil to the gooey richness.

Onion, Apple and Cheese Gratin recipe

Iowa's Rapid Creek Cidery makes this fizzy, lemony gin cocktail with cider replacing the French 75's traditional champagne.

French 85 recipe

This recipe from Iowa's Rapid Creek Cidery restaurant looks daunting, but it's actually five very simple parts that are easily made ahead. (You’ll end up with extra candied nuts; they’re great alone or with cheese.)

Freestyle Apple Tarts recipe

Adding Angostura bitters at the very end creates a subtle two-tone effect in this gingery whiskey cocktail.

Grand Autumn Cocktail recipe

Sweeter than traditional risotto, this dish from Rapid Creek Cidery works beautifully as a side to chef Matt Steigerwald’s Roast Chicken with Mushroom Jus (see the chicken recipe here).

Sweet Apple Risotto recipe

Roasting white chocolate in a low oven turns it dark, creamy and complex, with hints of butterscotch and toasted marshmallow. Learn how to make it—and how to use it in recipes!

Roasted White Chocolate recipe