Each year, some fifteen thousand Iowans enter nearly fifty thousand things in competitions at the State Fair. Categories range from draft horses and monster trucks to quilts and corn-cob mosaics. Of course there are pies and cakes, breads and biscuits, jellies and preserves, plus contests for the ugliest cake, the most creative dough sculpture, and things you can do with breakfast cereal. In 1994 Emma Whitlock of Indianola took first prize in the "Let's Cook Healthy! Iowa Pork" category. Although this isn't a traditional Fair version of pork tenderloins, it's a simple way to give them a sweet twist.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.