EDIBLE MICHIANA
Celebrating the local food culture of Northern Indiana and Southwest Michigan!
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Rhubarb Porridge
Rhubarb Porridge
Forager's Frittata
Forager's Frittata
Showcase your spring foraging in this delicious dish. This frittata is also a great blank slate for any season. In summer, add tomatoes and fresh herbs; in fall, roasted potatoes and slow-cooked onions; and in winter, roasted sweet potatoes and goat cheese. This is nice served warm or at room temperature. Read How to Eat Local and Organic on a Budget and try other budget-friendly recipes: Rhubarb Porridge and Horseradish Parsnip Mash.
Pickled Fiddlehead Ferns
Pickled Fiddlehead Ferns
This recipe makes a 1-pint jar of pickles. If you are lucky enough to find a lot of fiddlehead ferns, the ratios below can be scaled up for larger quantities.
Couscous and Mint Salad
Couscous and Mint Salad
A bright spring salad with asparagus, radishes, lemon, and mint
Rising Star
Rising Star
The bread’s in here,” says sourdough baker Lauren Barry, owner of The Elder Bread in South Bend, Indiana. “It’s cooking for 25 minutes with the lids on—cast iron lids.” She’s just opened the oven and pulled out one loaf, removing the lid. “I take them off and then they go for another five minutes. They get the color when the lids are off. Then they look like that.”
Midwest Fresh
Midwest Fresh
Jambalaya
Jambalaya
There are many variations on jambalaya. Our version is adapted from a recipe originally published in a 1970s Junior League cookbook in New Orleans.
Wheat Berry Porridge with Spiced Cherry Compote
Wheat Berry Porridge with Spiced Cherry Compote
Porridge made from nutty, sweet wheat berries provides a textural experience worth the extra cook time. Topped with sour cherries steeped in warm spices, it’s a combination of textures and flavors that I would happily eat every morning. To make this vegan, swap out the milk with your favorite dairy-free alternative.
Garlic and Rosemary Garden Focaccia
Garlic and Rosemary Garden Focaccia
Decorating focaccia with vegetables and herbs is not a new concept—it’s traditional for this flat, leavened, Italian bread. But while people were stuck at home during the height of the pandemic, it became a popular art form. Making focaccia is a simple process, requiring little more than flour, yeast and olive oil. Create your own garden landscapes with pieces of peppers, asparagus, olives and more. The crispy texture of focaccia is phenomenal, making it perfect with soup or sliced horizontally for sandwiches.
Whole Wheat Cinnamon Rolls
Whole Wheat Cinnamon Rolls
A warm cinnamon roll on a chilly morning is hard to beat. These orange rolls have a heartier texture than a typical cinnamon roll thanks to the whole wheat flour. If you don’t have time in the morning to prep these, the sliced and unbaked rolls can be covered and placed in the refrigerator overnight. Let them come to room temperature for 30 minutes before baking.
Crispy Fried Chicken with Chili Honey Drizzle
Crispy Fried Chicken with Chili Honey Drizzle
Gluten-Free Crepe
Gluten-Free Crepe
Maple Syrup Candy
Maple Syrup Candy
If you’ve ever considered licking the plate clean after finishing a stack of pancakes, you’ll want to try this Maple Syrup Candy. You can enjoy it as a soft or hard candy. A finish of flaky salt on the soft ones helps balance the intense sweetness. You can easily double or triple this recipe and use whatever nuts you have on hand; just make sure to use a large pot to avoid boiling over. These are perfect for sharing!
Turkish Snack Breads
Turkish Snack Breads
Pierogi
Pierogi
One batch of dough makes roughly 72 pierogi with at least 24 of each of the three flavors below. You may have leftover filling. The dough recipe is easy to reduce to one-third if you’d like to try just one filling. The Pierogi Dough and Sauerkraut Filling are LaReau family recipes. The Potato Cheese Filling and Mushroom Filling are Edible Michiana originals.
Confit
Confit
Born of necessity, confit has gained popularity recently as an easy way to coax luxurious textures from a host of ingredients. Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. For fruits, it is usually a highly concentrated sugar syrup—giving us French confiture and English “confection.”
Celeriac Steaks with Charred Jalapeño and Caper Salsa
Celeriac Steaks with Charred Jalapeño and Caper Salsa
Cardamom Cornbread
Cardamom Cornbread
Roasted Cabbage and Cauliflower Soup with Spicy Sausage and Swiss chard
Roasted Cabbage and Cauliflower Soup with Spicy Sausage and Swiss chard
Squash Gratin
Squash Gratin
Tosi's Carbonara
Tosi's Carbonara
Torta di Noci
Torta di Noci
Cranberry, Grape, and Horseradish Salsa
Cranberry, Grape, and Horseradish Salsa
Shepherd's Pie with Celeriac Mash
Shepherd's Pie with Celeriac Mash
Roasted Garlic Cassoulet
Roasted Garlic Cassoulet
Yank's Coddle
Yank's Coddle
20-Clove Garlic Soup
20-Clove Garlic Soup
Holiday Grazing Board
Holiday Grazing Board
Stufato di Manzo Piemontese
Stufato di Manzo Piemontese
The Big Red Apple
The Big Red Apple
Smokin' Hot
Smokin' Hot
A Better Life
A Better Life
Celeriac and Pear Soup with Candied Walnuts
Celeriac and Pear Soup with Candied Walnuts
Okonomiyaki with Proscuitto and Pickled Mushrooms
Okonomiyaki with Proscuitto and Pickled Mushrooms
Black Walnut and Cheddar Quick Bread
Black Walnut and Cheddar Quick Bread
Black Walnut and Mushroom Burger
Black Walnut and Mushroom Burger
Black Walnut and Fig Biscotti
Black Walnut and Fig Biscotti
Baked Onions With Black Walnut and Sausage Stuffing
Baked Onions With Black Walnut and Sausage Stuffing
Black Walnuts
Black Walnuts
Parsnips
Parsnips
Roasted Pork Stuffed with Heirloom Apples
Roasted Pork Stuffed with Heirloom Apples
Heirloom Apple Pie
Heirloom Apple Pie
Flatbread with Pumpkin Hummus
Flatbread with Pumpkin Hummus
Braised Red Cabbage with Pears and Parmesan
Braised Red Cabbage with Pears and Parmesan
Roasted Sweet Potato Platter
Roasted Sweet Potato Platter
Kabocha Squash Mostarda
Kabocha Squash Mostarda
Parsnip Cake
Parsnip Cake
Cast-Iron Breakfast Pizza
Cast-Iron Breakfast Pizza
Small-Batch Spotlight
Small-Batch Spotlight
Get Salty!
Get Salty!
Roasted Brussels Sprouts with Maple Syrup, Rutabaga, and Spiced Almonds
Roasted Brussels Sprouts with Maple Syrup, Rutabaga, and Spiced Almonds
Apple Ginger Cake
Apple Ginger Cake
Roasted Red Pepper, Coconut, and Kabocha Squash Soup
Roasted Red Pepper, Coconut, and Kabocha Squash Soup
Swiss Chard and Mustard Sardine Gratin
Swiss Chard and Mustard Sardine Gratin
Herbal Cider Sour
Herbal Cider Sour
Tomato Confit
Tomato Confit
Sawyer, Michigan
Sawyer, Michigan
Mushroom Risotto
Mushroom Risotto
Sweet and Spicy Kabocha Squash Dutch Baby
Sweet and Spicy Kabocha Squash Dutch Baby
Michiana Pottery Tour
Michiana Pottery Tour
Chard, Pest, Feta, and Rye Galettes
Chard, Pest, Feta, and Rye Galettes
Raspberry Salsa
Raspberry Salsa
Elderberries
Elderberries
Sweet Corn Ice Cream with Blueberry Basil Swirl
Sweet Corn Ice Cream with Blueberry Basil Swirl
Green Bean Salad
Green Bean Salad
Small Farms, Big Changes
Small Farms, Big Changes
Blackberry and Peach, Sour Cream Pie
Blackberry and Peach, Sour Cream Pie
Kelly Jae's Lakeside
Kelly Jae's Lakeside
Raspberry, Burrata, and Balsamic Salad
Raspberry, Burrata, and Balsamic Salad
Clover Club Cocktail
Clover Club Cocktail
Raspberries
Raspberries
Raspberry, Chocolate, and Hazelnut Tart
Raspberry, Chocolate, and Hazelnut Tart
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