Encourage your guests to shake the night away with this Ball jar cocktail. Create several of these drinks in advance and then let your guests do the mixing.
I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.
Red pepper, green zucchini, yellow corn… Grab whatever colorful veggies you have in your fridge for this recipe.
Hold onto fall for just a little bit longer with this dessert recipe. It's like an icy mulled apple cider.
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
Paw paws are called Indiana Bananas not just because they grow all over the state through the fall, but because the fruits' tastes and textures are similar.
When it comes to pest control, it can be a real drag to be an organic gardener. Chef Daniel Orr has an all-natural solution for deterring hungry deer.
We're bringing Italy to Indiana with this dish cooked in a fresh sage butter sauce. It's guaranteed to be one of those meals you just can't stop eating.
Chicken and veggies cooked in one of the most healthful ways possible. Use this recipe as a starting point and then let your culinary imagination run wild!
This is one interesting take on baba ghanoush. Don't forget the anchovies!
Millet is a common ingredient in bird seed, but we humans can enjoy it as well. Gluten-free eaters, this one's for you!
These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.
Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.
Use the hot summer sun to your benefit in this recipe. Fresh herbs steeped in sun-heated water makes a delicious summer beverage.
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.