The Hoosier Kitchen

“There is nothing tastier than a well-grown summer cucumber”

Duos Indy co-owner Becky Hostetter explains how to revive a bad cucumber.

From crisp, subtle, and floral, to complex, aggressive, and aromatic, fresh herbs can excite and amplify your favorite cocktail.

Master at-home canning by following these directions.

If you’ve splurged on a Community Supported Agriculture (CSA) membership, take these simple steps to protect your investment. Because thyme is money.

Carlos Salazar applies his playful takes on traditional Asian recipes. Here, he gives a classic Fall starch a fun, street-food makeover.

Rook chef Carlos Salazar explains how to best grill squash.

We’ve made topping pies as easy as— well, you know.

Halle Haste grows her own produce, preserves it for the winter, hunts and butchers, keeps bees, and scratch-cooks nearly everything at home.

Reporting for duty: I tracked down a long-lost IM recipe.

If meat-eaters occupy the top of the food chain, then Christopher Eley, owner of Goose the Market and Smoking Goose Meatery, is king of the carnivores.

If meat-eaters occupy the top of the food chain, then Christopher Eley, owner of Goose the Market and Smoking Goose Meatery, is king of the carnivores.

Long before the trend hit, wild game was a delicious source of local, environmentally sustainable food. But times have changed.

Think of it as a holiday cookie exchange, but do it year-round with unicorn macarons and pimento cheese made from scratch in a home cook’s kitchen.

For restaurateur Neal Brown, asparagus is the quintessential spring vegetable.