Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

The Jungle Meets Fine Dining at Kása Palma in Manila

In a restored ancestral house in Poblacion, Makati, Paris-trained chef Aaron Isip has built a Michelin-starred love letter to the waters of the Philippines. It took him fifteen years in France, three pivots, and one long detour through grief to get there.

byJordi Luque Sanz

Asparagus And Bread Salad With Cherry Tomato And Lemon Vinaigrette

A bread salad of toasted croutons, blanched asparagus, and cherry tomatoes dressed with olive oil and lemon juice. Crunchy, bright, and best eaten immediately.

byHonest Cooking

Grilled Tofu with Teriyaki Sauce

Grilled tofu with homemade teriyaki sauce of soy, honey, rice vinegar, sesame oil, and cornstarch. Pressed, griddled golden, and glazed until sticky and caramelised.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village

Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.

bySharan Kuganesan

Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants

Marea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.

byAlyssa Holder

Farzi NYC: Indian Curiosity and Reinvention in Tribeca

At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.

bySharan Kuganesan

Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks

In the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.

byJordi Luque Sanz

CoCo Dining: A Journey Through Vietnam, Without Leaving the Table

In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?

byJordi Luque Sanz

WHAT'S NEW

Loaded Breakfast Sandwich

Breakfast sandwich on a toasted English muffin with a fried egg, micro greens, thick tomato, red onion, and smoky melted cheese. Six layers, stacked right.

byJerri Green

Strawberry Rhubarb Ice Cream and Amarillo IPA

An ice cream of heavy cream, whole milk, sugar, and vanilla with mashed strawberries and rhubarb folded in alongside chopped bittersweet chocolate. Churned and frozen.

byAmanda Brooke Bothwell

Tuscan Butter Shrimp

Tuscan butter shrimp feels far fancier than the effort involved. Shrimp seared in butter with garlic, sun-dried tomatoes, spinach, and cream in one skillet in fifteen minutes.

byHonest Cooking

Brown Sugar Plum Cake with Sour Cream

A brown sugar plum cake with sour cream, topped with fresh plums and dusted with confectioners' sugar. Soft, tangy, and ready for stone fruit season.

bySoni Sinha

Spaghetti alle Vongole

Spaghetti alle vongole from a tiny Italian restaurant in Sweden. Clams cooked in dry white wine with garlic, onion, chilli, and olive oil. Parsley stirred in at the end.

byHonest Cooking

Grilled Chicken Burger

Grilled chicken burgers with curd, lime juice, and garam masala. Moist, spiced, and served on toasted buns with lettuce, tomato, onion, mayo, and ketchup.

byHonest Cooking

COOKING SCHOOL

Step-by-Step Guide: How to Make Perfect Italian Meringue Buttercream

Here are all the tips you need to make smooth, creamy Italian Meringue Buttercream, perfect for flawless cake frosting.

byLindsey Farr

DRINKS

Raspberry Brazilian Cocktail

Raspberry caipirinha made with muddled lime, sugar, cachaca, and fresh raspberries. Dark pink, tart, and fruity. Three ingredients and two minutes.

byJessica Potts

Frozen Strawberry Basil Rosé

Frozen strawberry basil rose blended with lemon juice and honey. The basil blends in completely and adds a peppery, herbal note underneath the cold strawberry and wine.

byDana Monsees

Pomegranate Smoothie

Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.

byChiChi Dodoo

Frozen Strawberry Margarita with Black Pepper

Frozen strawberry margarita with black pepper, tequila, triple sec, lime juice, and a sugar rim. The pepper adds a slow warmth behind the cold fruit and citrus.

byMichelle McVeigh

Peanut and Fig Smoothie

Fresh figs blended with crunchy peanut butter, honey, vanilla almond milk, and ice. Jammy, nutty, with bits of peanut crunch in every sip.

byRachael Dart

Sparkling Cucumber and Strawberry Punch

A sparkling punch of sparkling lemonade, sparkling water, sliced strawberries, and sliced cucumber. Stirred gently, chilled for thirty minutes, and served over ice.

byStacey M Doyle

Frozen Watermelon White Wine Spritzers

A wine spritzer with frozen watermelon cubes, cucumber, mint, lemon juice, white wine, and soda water. The watermelon melts into the drink instead of diluting it.

byShuchi Mittal

NEWEST RECIPES

Crusted Quiche with Smoked Ham

Individual quiches in puff pastry with arugula, green peas, mint, smoked ham, parmesan, and double cream custard. Baked golden in small dishes.

bySimone Van Den Berg

Vegan Raspberry Walnut Mexican Fudge

Vegan Mexican fudge made with coconut dulce de leche, rum, cinnamon, cayenne, chocolate chips, raspberries, and walnuts. No thermometer needed. Set in a lined pan.

byCarolyng Gomes

Quinoa Chicken Satay Salad with Peanut Dressing

Quinoa chicken satay salad with roasted vegetables and a peanut dressing of peanut butter, coconut milk, soy sauce, lime, ginger, and honey.

byHonest Cooking

Paella Valenciana

True paella Valenciana comes from the rice fields around Valencia and is nothing like the seafood-loaded tourist version served elsewhere. The original is a land dish: chicken, rabbit, green beans, and butter beans cooked with saffron-tinted rice.

byHonest Cooking

Vegan No-Churn Strawberry Cheesecake Ice Cream

Vegan no-churn strawberry cheesecake ice cream made with three ingredients: dairy-free cream cheese, strawberry jam, and graham cracker crumbs. No ice cream maker needed.

byHonest Cooking

Falafel-Spiced Roasted Chickpea Salad with Tahini Dressing

Roasted chickpeas spiced with cumin, coriander, garlic powder, onion powder, and paprika on a bed of lettuce, tomato, cucumber, and onion. Tahini-lemon dressing with sesame seeds.

byFaith Gorsky

Dried Scallops and Intense Blue Mussel

A restaurant technique dish: scallop chips from Pacojet paste, deep-fried cod skin, blue mussels in mussel-stock corn cream. Worth studying.

byRonny Emborg

Gulf Coast Shrimp Tacos with Classic Castello and Florida Avocado

Shrimp seared for ninety seconds in a hot pan, served in warm corn tortillas with sliced avocado, Castello cheese, and Sriracha or Ranchero sauce. Fast and fresh.

bySusan Benton

Spicy Tomato Brown Rice

Brown rice stir-fried with mustard seeds, curry leaves, garlic, ginger, plum tomatoes, cumin, coriander, garam masala, turmeric, tomato paste, and fresh mint. Flavourful and spiced.

byShuchi Mittal

Healthy Eggplant Parmesan

Eggplant parmesan without frying. Eggplant slices broiled until browned, layered with oregano-basil tomato sauce and shredded cheese, baked at 425°F (218°C) for twenty minutes.

byKelly Morrison

Roasted Golden Beets with Lemon and Mint Cream Sauce

Golden beets roasted in foil at 375°F (190°C), sliced and drizzled with hazelnut oil. Served with a lemon mint cream of Greek yoghurt, fresh mint, lemon juice, and zest.

byAlisha Randell

Caramel Filled Chocolate Cups with Spiced Rum

Chocolate cups filled with spiced rum caramel, topped with sparkling sugar and sea salt. Made with a dry caramel method and a candy thermometer.

byAlexandra Azary

Grilled Chicken and Peaches Salad

Grilled chicken and peach salad with mixed greens, feta, almonds, and a honey white wine vinaigrette. Warm grilled peaches against cold, crisp greens.

byNatalie McLaury

Poached Saffron Pears

Whole pears poached in a saffron, ginger, and lemon syrup until golden and tender. The liquid reduces to a thick amber syrup. Better the next day.

byAnn Low

Paneer Stuffed Peppers with Pea Chutney

Mini sweet peppers stuffed with paneer tempered in cumin, garam masala, and green chili, baked and served with a cold pea-yogurt-cilantro chutney.

byChitra Agrawal

Baechu – Cabbage Kimchi

Homemade napa cabbage kimchi with dried red chilli peppers, garlic, gochujang, jeotgal, sesame seeds, carrots, radish, and spring onions. Fermented at room temperature for two to three days.

byJacqui Gabel

Seared Scallops With Blueberry Vinaigrette and Pea Shoots

Seared scallops with a warm blueberry-balsamic vinaigrette made in the same skillet. Honey, butter, and pea shoots. Fifteen minutes start to finish.

byKathy Gori

Chipotle BBQ Blueberry Wings

Crispy baked chicken wings tossed in a sauce of frozen blueberries, BBQ sauce, and chipotle peppers in adobo. Smoky heat meets sweet fruit glaze.

byHonest Cooking

Frosted Amaretto Brownies

Dense chocolate brownies made with Amaretto and baking chocolate, topped with a cocoa and almond extract frosting. Chilled for an hour before cutting into clean squares.

byNatalie McLaury

Butternut Squash and Black Bean Enchilada Skillet

A skillet of butternut squash and black beans with cumin, chili powder, smoked paprika, jalapenos, and tomato. Enchilada flavour, no tortillas, no oven. Twenty minutes.

byHonest Cooking