Recipes

Josh Greeson shares the secret behind his top-selling bagel.

Candace Wylie of local spice company FoodLoveTog recreates the allure of the State Fair’s fried vegetable stand, ranch dressing and all.

There are few things more Midwestern than fried cheese curds. Here’s our recipe for the Indiana State Fair favorite.

“My grandparents grew tons of corn every year, as well as my crazy uncle, and we’d always throw a few ears over the coals at backyard barbecues.”

It’s hard to pinpoint a date when elephant ears became a staple at state fairs, but there’s no question they’re one of the biggest draws now.

Bring home the blue ribbon with these state fair-inspired recipes.

“You can add texture to the top of a doughnut, pie, or even ice cream.”

One of Connie Lee’s go-to ingredients for a quick bite is Spam. She loves to chop some up and throw it in a bowl of ramen, or have it with rice and an egg for breakfast.

“Like a little detox to start the day.”

Sour cream and barley flour add savory complexity to this classic morning pick-me-up.

Chef Tracey Couillard is a New Englander who loves seafood comfort dishes.

Blake Fogelsong offers this contemporary twist that’s quick to make and packed with plenty of fresh flavors.

Calamarata is a thick-ring pasta that resembles sliced calamari when it’s cooked.

This recipe is just as welcome on a bowl of spaghetti or a baked potato as on a toasted bun.

“I love desserts that are deceivingly complex and rich but actually simple to put together.”