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What’s in that?

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Pot Roast: What’s In That?

Chef Glenn Brown warms up to the meat-and-potato crowd with this elegant pan-seared pot roast that satisfies comfort-food cravings.

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Caramel Bubble Milk Black Tea At Tsaôcaa

What’s in that?

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What’s In That? Hash Brown Chilaquiles

Spoke & Steele layers on the flavor for its version of the Mexican breakfast classic.

Pasta with tomatoes, corn, herbs, and cheese
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Creamy Pasta With Crispy Chicken Skins: What’s In That?

Bluebeard chef Abbi Merriss balances the richness of roasted chicken and cream sauce with the bright flavors of an Indiana summer farmers market.

A bowl of a spicy shrimp dish with rice.
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Camarones A La Diabla: What’s In That?

Festiva’s version of the traditionally spicy shrimp dish tones things down—but not by much.

A metal sheet pan lined in parchment holds a biscuit sandwich
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Provider’s Biscuit Sandwich

What’s in that?

A green salad with fried shallots, red and golden beats, and sheep’s milk feta
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The Lemon Bar’s Spiced Beet Salad – What’s In That?

A colorful mix of Moroccan flavors, where beets share the spotlight with of-the-moment marinated chickpeas.

A long sushi roll made with salmon and wrapped with white rice and green fish roe line a long plate.
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What’s In That? Salmon-And-Apple Uramaki

Uramaki is a style of sushi that literally means “inside out.”

A pink cheesecake topped with red strawberry slices and micro-basil.
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What’s In That? The Loft At Traders Point Creamery

A cheesecake almost too pretty to eat.

A towering slice of carrot cake covered in a caramel sauce
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What’s In That? Hyde Park Prime Steakhouse

Studded with golden raisins, nuts, and pineapple.

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What’s In That? S’more Pot De Crème

An ooey, gooey campfire favorite grows up.

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What’s In That: Cobblestone

Smoked paprika adds to the panko coating’s deep amber color.

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What’s In That? Gallery Pastry Shop

Yes, the gold leaf garnish is edible.

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What’s In That? Stacked Cobb Salad

“Roasted corn kernels cut off the cob aren’t traditional, but they’re a touch any Hoosier will love.”

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What’s In That? Smoked Beet Corzetti

“Hand-torn basil offers an aromatic finish for this opulent dish.”

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