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.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
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!
Running out of ideas for the season's last zucchinis? You'll definitely want to try this out!
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.
Round out the dog days of summer with this dairy-free take on a back-porch classic.
Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.
Welcome summer with these refreshing salad rolls -- perfect for potlucks and cookouts!
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.
Kiss winter tubers goodbye and enjoy these spring stalks while you can!