Recipes

“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.