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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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What’s In That? Nook: A Paleo Influenced Diner

Antioxidant-rich pomegranate seeds lend a burst of natural sweetness and an earthy crunch to this decidedly hearty but wholesome dish.

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What’s in That Zern’s Hoagie from Hoagies & Hops?

A layer-by-layer explanation of a giant hoagie at Hoagies & Hops.

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Bowled Over At Natural Born Juicers

Find out how much healthiness can be packed into one bowl.

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What’s in That Open Society Dish?

Wooden skewers are marinated in olive oil, lemon juice, and garlic to impart an added layer of flavor.

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What’s in That Tiramisu from Oakleys Bistro?

Oakleys Bistro gives the traditional Italian dessert a sexy makeover with plenty of delicious accessories.

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What’s in That Grilled Caesar from Revery?

Insiders know to order extra anchovies on Revery’s tribute to the noble romaine salad.

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