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Recipes

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Recipe: Wild Rabbit Ragout

If meat-eaters occupy the top of the food chain, then Christopher Eley, owner of Goose the Market and Smoking Goose Meatery, is king of the carnivores.

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Recipe: Roasted Asparagus

For restaurateur Neal Brown, asparagus is the quintessential spring vegetable.

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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.

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Recipe: Kristen York’s Macaroni Genovese

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

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Recipe: Ricky Hatfield’s Chipotle Sweet Potato Souffle

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

bechamel
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BĂ©chamel Cheese Sauce

Restaurateur Ross Katz shares a favorite recipe.

Charlie McIntosh
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Amelia’s Browned Butter Shortbread

Browned butter adds complexity to these shortbread cookies.

adobo
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Patty Timmons’s Pork Adobo

Serve this classic meaty dish over rice.

12.05
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12.05’s Toddy

For the holidays, Eli Sanchez offers his spin on a 19th-century toddy.

layered eggs Benedict
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Muffin Topped

Local restauranteur Eli Anderson shares his riff on eggs Benedict with an English muffin.

St. Joseph Brewery
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St. Joseph’s P.E.I. Mussels

A fall-favorite with the hearty flavors of mussels and chorizo.

Bread pudding
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Bread Winner

Daniel Carter shares his recipe for his grandmother’s bread pudding.

Juniper Spoon Slaw
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Recipe: Southwestern Slaw by The Juniper Spoon

Slaw-lovers will find shredded bliss in this zesty recipe from a farm-to-table enthusiast.

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Sipping Pretty: Beautiful Summer Cocktail Recipes

We twisted the arms of a few bartenders for the recipes of our favorite warm-weather aperitifs.

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Recipe: Cutie Pies by Bites Dessert Bar

These treats have been flying off the trays.

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