Subscribe & Save!
Subscribe now and save 50% off the cover price of the Indianapolis Monthly magazine.


Read More

Recipe: Lindy Brown’s Icelandic Maid

Light, refreshing, and well-balanced. Skál!

Read More

Bill Weghorst’s Broccoli Salad Recipe

A web-exclusive recipe from the man behind Broccoli Bill’s in Noblesville.

Read More

Grilled Sweet Potatoes

Carlos Salazar applies his playful takes on traditional Asian recipes. Here, he gives a classic Fall starch a fun, street-food makeover.

Read More

How To: Grill Squash

Read More

Top That

We’ve made topping pies as easy as— well, you know.

Read More

Roll Call

Reporting for duty: I tracked down a long-lost IM recipe.

Read More

Wild Rabbit Ragout

Chef’s Recipe INGREDIENTS 2 whole wild rabbits*, skinned and gutted 1/2 cup sea salt 2 quarts buttermilk 2 cups all-purpose flour 3 tablespoons vegetable oil 1 bottle dry white wine 1/2 gallon chicken stock 3 ounces butter 1 tablespoon chopped garlic 1 cup diced carrots 1 cup diced celery 1 cup diced onion 1 cup […]

Read More

How To: Tame The Flavor Of Wild Rabbit

Read More

Roasted Asparagus

Chef’s Recipe INGREDIENTS Asparagus (Look for the freshest spears you can find at your favorite farmers market. No matter the size, the tips should be tight, with no fraying.) 1/4 stick of butter Salt Olive oil Juice of half a lemon Pecorino Romano or Manchego cheese Fresh herbs* 1) Heat oven to 450 degrees. 2) […]

Read More

Recipe: Dave Foegley’s Grilled Duck Breast with Port Wine Glaze

Port and sweet potatoes bring out the rich flavors of duck in this dish by Peterson’s chef Dave Foegley.

Read More

Recipe: Kristen York’s Macaroni Genovese

The Thunderbird chef’s macaroni does not play by the rules.

Read More

Recipe: Ricky Hatfield’s Chipotle Sweet Potato Souffle

CharBlue chef Ricky Hatfield shares his recipe for sweet potato souffle.

Read More

Béchamel Cheese Sauce

Restaurateur Ross Katz shares a favorite recipe.

Charlie McIntosh
Read More

Amelia’s Browned Butter Shortbread

Browned butter adds complexity to these shortbread cookies.

Read More

Patty Timmons’s Pork Adobo

Serve this classic meaty dish over rice.