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The latest recipes, reviews, and food photos from Indiana home cooks.

Indiana

Situated between Illinois and Ohio and just below Michigan, the Hoosier State occupies the center of the Midwest. Incidentally, the original meaning of Hoosier is no great compliment: it means an ungainly, awkward yokel. But Indianans have unabashedly embraced the name. Hoosier is also the team name of Indiana University in Bloomington. A few Indiana culinary traditions include Persimmon pudding, Indiana chile (with beef and beans), and popcorn. About half of Indiana’s farmland is planted in corn, and Hoosiers have been popping kernels since Native Americans first taught them the trick. The Indianapolis 500, held every year over Memorial Day weekend, is one of America’s premiere tailgating events. Pre-race, fans can fuel up at Breakfast at the Brickyard and the annual Champions Pasta Dinner. And the winning driver of the Indy 500 traditionally hoists a big glass bottle of cold milk in the winner’s circle.

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Featured Cook LoveTheBrotherhood Cooking Level: Beginning Home Town: Wheaton, Illinois, USA Living In: Upland, Indiana, USA
About me: I'm a student at Taylor University who just recently took up baking, but I've had a background with grilling and other fairly simple cooking methods, having been a boy scout for several years and having a mom who's a great cook! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

MISSEE2

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Norwich, Connecticut, USA

About me: I'm an outgoing, friendly person who loves to keep busy with either family or outdoor activities. I love to cook and try new things. I have a wonderful time in the kitchen.

tko122885

Cooking Level: Expert

Living In: South Bend, Indiana, USA

About me: My husband and I have been together for 28 years. We have 2 grown sons. They are 20 and 24. No, grandchildren yet. Hoping someday we will.

madison

Cooking Level: Intermediate

Home Town: Gas City, Indiana, USA

About me: im good at cooking and ive came up with a new kind of cookie

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Newest Reviews

Lamb Madras Curry

Reviewed on Oct. 14, 2008 by Steph Fisher

This is really good, even if you don't let the flavors sit for a day or two in the fridge! I had leftovers two days later and they were awesome. But it is still really good right after cooking. There were a couple of things I didn't have - ghee, cardamum pods (used powder), and curry leaves. I had never used tamarind paste before, but I thought it really added a nice balance of sweetness/tanginess to the dish. Great recipe!

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Basic Baked Spaghetti

Reviewed on Oct. 14, 2008 by Lindsey

Delish! I agree with the other cooks that more sauce is needed. I think it depends on the sauce you use and how much meat you cook up, but I definitely had much more spaghetti than sauce. I added oregano & garlic powder to my spaghetti sauce, but you may not need to add anything if you choose a great-flavored sauce! This dish pairs excellently atop a thick slice of garlic bread (how my husband likes to eat anything Italian & saucy!).

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