Recipes

Season to taste, add more lemon juice, enjoy with practically anything.

Three Carrots chef Ian Phillips fuels our love affair with Brussels sprouts.

The Cake Bake Shop’s signature cookies preen from their glass case, thanks to edible glitter and big flakes of fleur de sel. Two kinds of chocolate are key.

What are Deidra Henry’s other favorite things? Subscribe to Indy Monthly to find out.

Light, refreshing, and well-balanced. Skál!

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

This formula for a classic Mai Tai is based on the version perfected by restaurateur Victor J. Berjeron, better known as Trader Vic.

“There is nothing tastier than a well-grown summer cucumber”

From crisp, subtle, and floral, to complex, aggressive, and aromatic, fresh herbs can excite and amplify your favorite cocktail.

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

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

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.

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

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

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