Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Rhubarb Caponata.

From field to table, Elk has a wonderful flavor that is only complemented by the Succotash and Chimichurri.

Chef Blake Landau, of Newton's Paradise Cafe, shares his recipe for spinach dip.

A duck confit that's sure to please even the pickiest eaters!

Tomatoes and Potatoes complement this delicious fish dish!

Chef Davud Wieseneck from the Motely Cow Cafe in Iowa City came up with a Black Bean Tamale Pie using Iowa black beans.

Not three, not four, but five herbs go into making this dish filled with flavor!

A spicy twist to a fall classic.

A simple potato recipe you can use as a side to any number of dishes.