• 0

You might not know it, but Northwest Indiana has a robust coffee culture. Join us on our coffee crawl of the Region. Read more

  • 0

Here's where you can go to pick strawberries this season. Read more

  • 0

As the Fourth of July nears, it's time to start thinking of good party foods to share with revelers. Read more

  • 0

These hearty recipes go back to the land for a rustic Thanksgiving spread that will leave your guests feeling full and grateful. Read more

  • 0

These seasonal sippers are fun to make and have irresistible go-to flavors but also some unique ones like zesty ginger and sweet fig. Read more

  • 0

Colorful seasonal fruits and herbs can add some excitement to your water and keep your thirst quenched all summer long. Read more

  • 0

The Times' Rob Earnshaw jumps around the Region to find restaurants where music and food fuse together into one fantastic experience. Read more

  • 0

How do you know which cheese goes with which beer? Local experts give their pairing picks for their favorite brews. Read more

  • 0

Eve Adams takes readers on a tour of Northwest Indiana and Southwest Michigan wineries. Read more

  • 0

Couples planning a wedding are always looking for special touches to make their big days stand out. One of the hottest trends in the culinary category for weddings is the concept of a food bar. Whether brides and grooms want to offer something as whimsical as a retro candy bar for guests or … Read more

  • 0

Surprise your sweetie with these berry-inspired desserts, provided by food blogger Amy Sheree of Schererville. Read more

  • 0

There are few dishes more elemental and satisfying than bruschetta, the appetizer comprising slices of grilled bread adorned with any number of toppings. Read more

  • 0

One of downtown Valparaiso's most popular restaurants, Valley Kitchen & Bar, will be converted into a high-end gourmet taco place. Read more

  • 0

When it comes to popular winter drinks, there's nothing like a cup of sweet, piping hot chocolate. Read more

  • 0

When it comes to healthy eating, the key to success is making life as uncomplicated as possible, so that choosing the right foods is a piece of ... fruit. Read more

  • 0

Big provisions are required to watch the big game, and nothing's more substantial than a burger, even in its mini-form — the slider. Read more

  • 0

Diners looking for interesting, flavorful Italian cuisine, will enjoy exploring the menu at Ciao Bella in Schererville. Read more

  • 0

This is the time of year when food writers start lamenting about how much we've all indulged. We offer up lighter recipes as a way to make amends for our fourth-quarter behavior. Mea culpa, and pass the bran flakes. Read more

  • 0

With winter upon us, it's a good time to think about creating hearty comfort foods. What better way to prepare those recipes than in a slow cooker? Read more

  • 0

Gamba Ristorante's architecture, like the food and wine served inside, is reminiscent of and true to the Gamba family’s Italian roots. Read more

  • 0

We know that it isn't always enough for a holiday recipe to be delicious. When you are knee-deep in holiday cooking and baking, it can feel like you never turn your oven off. So the most helpful recipes are the ones we can prepare ahead of time, and our cheese and onion tart recipe fits the bill. Read more

  • 0

This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat. Read more

  • 0

Our country is a melting pot, so why not take the opportunity during the holiday meal to expand your horizons with some ethnic dishes that aren’t normally on your menu? Read more

  • 0

Take some time out of the busy season to treat yourself to delicious holiday cocktails that make your spirit bright. Read more

  • 0

The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It's a notably lean way to roll because there's no fat involved. And the finished product is reliably tender because it's been cooked at a low tem… Read more

  • 0

How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it! Read more

  • 0

I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy. Read more

  • 0

There are no rules when it comes to a hot cocktail, and this recipe can be reformulated to suit your mood or the contents of your liquor cabinet. Read more

  • 0

When it comes to Christmas cookie making, there are few rules and the possibilities are endless. Read more

  • 0

One of the best parts of a holiday party is often the food we share with others before the big meal. Read more

  • 0

Throughout the Thanksgiving celebration, there is one lingering thought in the back of our minds that cannot be ignored: Tomorrow there will be leftovers. Read more

  • 0

We turned to a few Northwest Indiana restaurant owners who shared their turkey stuffing methods along with a few tips. Read more

  • 0

When the holidays draw nigh, Welch’s Stop & Shop, located at 11333 West 95th Place in St. John, is deluged with orders for turkeys, but that’s not all—more and more home cooks are choosing alternatives to the traditional roast bird. Read more

  • 0

Holidays equal platters and tins of festive-looking cookies. Cookies with colored icing, cookies with sprinkles, cookies with fillings, cookies with layers. Read more

  • 0

The holidays may be all about tradition, but there are delicious twists to some holiday classics that will give you that sense of comfort and satisfaction while updating those tastes to bring them out of the ordinary. Read more

  • 0

As soon as the first frost hits—and let’s face it, often weeks before—our fickle food cravings begin their seasonal migration as well. Seemingly overnight, we find it easier to resist the balmy weather temptations of margaritas, potato salad, ribs and ice cream, instead seeking out comfortin… Read more

  • 0

As one walks through the parking lot of Doc's in Dyer, the rich, smoky aroma immediately grabs your attention. Read more

  • 0

Pumpkins are appearing on doorsteps and families are beginning to plan their Thanksgiving menus. Pecan pie should always be on the list. Read more

  • 0

Many years ago, I made this chipotle sweet potato puree for my good friend, pie and cake expert Rose Levy Beranbaum. Since that day, we have each made it again and again as a great fall and winter side dish. Read more

  • 0

I remember the first time my daughter tried lasagna. She loved pasta, yet it took some serious “trust me” coaxing. Today, I’m going to ask you to have the same faith when I share an amazing little recipe for a lower calorie whipped cream, whose main ingredient is garbanzo bean juice. Read more

  • 0

This Halloween, consider adding another item to your front porch décor: a teal pumpkin.  Read more

  • 0

My mom started traveling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she'd just visited. Read more

  • 0

One of the diets or eating plans getting much attention these days is the Paleo Diet, or what many people commonly call the "caveman" diet. Read more

  • 0

Any time capers mingle with anchovies and garlic, I'm happy. You might think these are very strong flavors, but when they are used sparingly they add a lovely layer of salty/savory flavor to whatever dish they grace. Read more

  • 0

Football season is in full swing. No matter who you're cheering for, game days are always a perfect time for a party. Read more

  • 0

Merrillville’s culinary scene, with its diverse flavors from around the globe, reflects a food sophistication usually found in much larger cities. Read more

  • 0

I'm a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice. Even if I pay a little more at the store for "healthy convenience food," I'm still coming out ahead, financially and health-wise, if … Read more

  • 0

This cornbread is light and cakey with a little tang and a little sweetness but the salty savory almost-fried onions take it over the top. Read more

  • 0

Cheesecake is usually served cold. So brace yourself for something a little different. Read more

  • 0

A while back, in honor of Julia's Child's birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: "The only time to eat diet food is while you're waiting for the steak to cook." Read more