Chosen from more than 6,000 entries, the winners of this year's Annual Recipe Challenge share a gift for combining bold flavor and smart techniques. Check out their winning recipes.
Dorothy Olsen, of Provo, Utah won both the $25,000 Grand Prize and the Good and Healthy category with her Whole Wheat Chocolate-Blueberry Cake. "My favorite pastime is coming up with healthy food that also tastes great," she says. "My dad is a food scientist, so experimenting with food runs in the family."
Erin Renouf Mylroie, of Santa Clara, Utah won the $2,500 Grilling category with her Vanilla Peach Pork Chops with Green Onion Slaw. "I like spicy food, but when I was creating this recipe, my husband was always telling me to tone it down,"she says. "We have an orchard nearby, so using peaches was a natural choice."
Edwina Gadsby, of Great Falls, Montana, won the $2,500 Dessert category with her Marbelous Chocolate-Peanut Butter Cake with Salted Caramel Glaze. "My brother sent me a box of salted caramels, and I fell in love," she says. "They became the inspiration for the glaze. I love putting my own spin on something as classic as a bundt cake."
Grace A. Eckstorm, of Holden Beach, North Carolina, won the $2,500 Personal Favorites category with her Caribbean Pork Loin with Pineapple Raisin Relish. "I started with pork because it's one of my family's favorites, and I love cilantro so that's in there too," she says. "As for the island influence, there's just something about the Caribbean that I love, and it comes out when I'm creating recipes."
Mary Louise Lever, of Rome, Georgia, won the $2,500 Holiday category with her Rosemary-Kissed Orange Thumbprint Cookies Tuscano. "Rosemary and almond give these cookies the taste of my favorite destination -- Tuscany," she says. "I've been there five times, and I love to use Tuscan flavors."
Angela Buchanan, of Longmont, Colorado, won the $2,500 Everyday Easy category with her Cinnamon Roasted Chicken with Pumpkin-Sage Grits. "I grew up eating grits in Muncie, Indiana, but I also really love Moroccan food," she says. "This recipe bridges the two sides of my life."