In this issue, chef Jason Vincent (Nightwood) presents cold-weather recipes such as cornbread polenta, warm pear-and-Brussels sprout salad, a classic ragu, a holiday table-worthy roast goose (because who needs turkey, right?), a goose-fat/poppy seed/onion schmear and more. Also in this issue: We debut Middlewest Elementals, recipes we think every cook should know by heart (this issue’s lesson: gnocchi). Finally, there’s the second installment of Middlewest’s Literary Supplement.
Please note: Middlewest No. 2 will start shipping in early November.
Why + Who
Middlewest is a modern food magazine made in Chicago. It’s printed on hearty cardstock and the pages are unbound; each page can exist on its own as a recipe card. Every issue of Middlewest arrives in a sturdy, resealable envelope and includes a copy of Middlewest’s Literary Supplement, which is where we publish work that is not recipe based.
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