Dining Articles

How Hurst’s 15 Bean soup—the nation’s top-selling bag of branded beans—gets from the company’s venerable downtown processing plant to stores worldwide.

Updates include leveling the well-worn floor and restoring the roof, which features a terrace overlooking the town’s Lincoln Park.

Weekend dinners offer a short list of precision-plated entrees in addition to a well-vetted selection of charcuterie and cheeses.

Think you love food? These fans of flavor display their food-related tattoos and explain the significance behind them.

Many frequent shoppers will attest, if you see something worthwhile among the racks, snag it, because tomorrow it’ll be history. And carefully check expiration dates, as many of the items are past their prime.

Her love for the macaron began on a flight out of Zurich, when the captain brought some of the dainty, melt-in-your-mouth cookies onboard. “I had never seen them before,” she says. “And I ate the entire box before we even took off.”

Jayne Nolting cobbled together this hearty dish that plays equally well as a side or main course. Plus, a video demonstration by Plum’s executive chef Jeremiah Clark.

When Bluffton native Tiercell William Schwartz returned to his hometown after a decade-long stint in New York, he longed for a place to get a drink and a big-city meal. So he opened his own restaurant with an urban vibe in 2010.

Inside, it’s a low-lit den of charmingly old-school Bavarian motifs with dark-paneled walls, dangling antique farm implements, and barstools upholstered in deep ruby and avocado—fancy digs for an 11,000-square-foot converted chicken coop that opened last year on the 141-acre Walhill Farm.

Restaurateur Ian Hall quickly found a following for his fresh take on locally inspired cuisine when he opened this Southern Indiana standout in a strip mall in 2011.

Foodies find their happy place in this small-town farm-to-fork spot that came to be when “a shaggy-haired chef from Florida’s Gulf Coast” fell in love with a country girl from Indiana.

No more than two dozen seats, some with chunky, custom-made chairs, populate the snug dining room of Casey and Sylvia Petro’s burger joint in the heart of Chesterton.

Farm-to-fork cuisine gets a minimalist treatment at this spare, open restaurant tucked inside the just-added clubhouse at LaPorte’s Legacy Hills Golf Club.

Most Sunday mornings, as coffee brews and the smell of freshly baked cinnamon rolls perfumes the air, a line weaves from the tiny vestibule of The Winds Cafe and Bakery out through its front door to the brick-lined walkway and picketed entrance.

Chef-owner Matt Burns got a good lesson in regional sourcing at Westfield’s The Local Eatery & Pub—and helped head up the kitchen at nearby Vera Mae’s Bistro with wife Jessica—before the pair teamed on this ambitious but amiable spot for “French soul food.”