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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.