Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Restaurant Aptos: Justin James Maps a Wild Continent’s Native Pantry

In a restored Adelaide Hills church, American chef Justin James has built a 14-seat expedition through the native produce of an entire continent. The result is an argument for what Australian cuisine could become.

byJordi Luque Sanz

Baked Salmon Niçoise Salad with Quinoa

A Nicoise salad with baked salmon, quinoa instead of potatoes, Roma tomatoes, olives, and a shallot-Dijon vinaigrette with red wine vinegar and dried herbs.

byTaylor Kadlec

Spicy Grilled Shrimp Pasta

Grilled shrimp with gluten-free pasta, asparagus, cherry and sun-dried tomatoes, shallots, garlic, chili flakes, and balsamic vinegar. Served at room temperature or chilled.

byPhoebe Lapine

TRAVEL, HOTELS & RESTAURANTS

Kiwami, DUMBO: Brooklyn’s Most Scenic Omakase

Skyline views, generous cuts of fish, artfully plated appetizers, and a little something sweet for the walk home.

bySharan Kuganesan

Bank Hotel: The Stockholm Address Where You Keep Your Best Memories

The 1910 Art Nouveau building on Arsenalsgatan once held Stockholm's money. After a meticulous restoration, it now holds something more valuable: the kind of memories you want to deposit somewhere safe.

byJordi Luque Sanz

Argos in Cappadocia: The Cave Hotel That Lets You Sleep Inside History

Sleep inside history at Argos in Cappadocia, a luxury cave hotel in Turkey with ancient tunnels, a 1,200-year-old wine cellar, regional cuisine, and sweeping views over Pigeon Valley.

bySharan Kuganesan

Ten Must-Eat Things in Málaga: The Essential Food Guide

From espetos on the beach to ajoblanco and atún rojo, here are ten dishes you have to eat on your next trip to Málaga.

byKalle Bergman

Five Must-Eat Things in Los Angeles: Korean BBQ to Tacos

From Korean BBQ in Koreatown to the 1908 French Dip, these five dishes define eating in Los Angeles. On your next trip, they should all be part of your culinary plan.

byKalle Bergman

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WHAT'S NEW

Quinoa Stuffed Endive with Blueberry and Basil

Quinoa dressed with olive oil, honey, lemon, shallot, and garlic, tossed with blueberries, basil, and goat cheese, spooned into endive leaves. One bite per leaf.

byTaylor Kadlec

Grilled Zucchini, Eggplant, and Tahini Dip

A dip of grilled zucchini and eggplant blended smooth with tahini, lemon juice, garlic, and fresh parsley. Smoky, creamy, and served with pita or vegetables.

byRachael Hartley

Stracciatella Ice Cream

Italian stracciatella ice cream with five ingredients: cream, skim milk, sugar, inverted sugar, and dark chocolate. No eggs. The chocolate shatters into shards during churning.

byCinta Farnos

Pomegranate and Raspberry Rosé Cocktail

A cocktail of gin, pomegranate juice, lime juice, and mint-infused honey syrup, topped with sparkling rose. Served with raspberries and pomegranate seeds in a coupe glass.

byAysegul Sanford

Grilled Eggplant with Mustard Vinaigrette

Grilled eggplant sliced lengthwise, charred on both sides, and dressed with a double mustard vinaigrette of whole grain and Dijon mustard with white wine vinegar.

byJustine Sulia

Pimento Grilled Cheese with Green Tomatoes

Pimento grilled cheese with sharp cheddar, Monterey Jack, Worcestershire, hot sauce, green tomatoes, and basil. Buttered and grilled until golden and melted.

byCarlynn Woolsey

COOKING SCHOOL

How to Make Guanciale at Home

Learn how to make cured Italian-style pork jowl that can be used in a variety of dishes, including pasta carbonara, to add a delicious depth of flavor.

byChef Ashley Quick

DRINKS

Mango Matcha Smoothie

Mango smoothie with frozen bananas, almond milk, orange juice, and a tablespoon of matcha for a grassy, bitter edge under the sweetness. Thick enough for a bowl.

byJulia Mueller

Heated Cinnamon and Ginger Root Beer Float

A root beer float with homemade cinnamon ice cream, churned with candied ginger, topped with root beer and a Red Hot Jawbreaker. The ice cream steeps for an hour.

byKathy Gori

Cranberry Apple Smoothie

Cranberries, celery, apple, and cucumber blended with honey and water. Tart, clean, and thinner than a typical smoothie. Tastes like pressed juice.

byCarlene Thomas

Irish Coffee

Irish coffee made with strong black coffee, whiskey, brown sugar, and whipping cream beaten to soft peaks. The cream floats on top. You drink the coffee through it.

byTamara Novakoviç

Grilled Pineapple Margarita with Jalapeño Tequila

Grilled pineapple margarita with jalapeno-infused tequila, lime juice, agave syrup, and vanilla extract. Blended smooth and served over crushed ice with a salted rim.

byErin Rebecca

Blackberry Mango Vodka Cooler

A vodka cooler with mango-mint simple syrup, Zubrowka bison grass vodka, sparkling water, crushed ice, and fresh blackberries. Herbal, tropical, and fizzy.

byAysegul Sanford

King Cole: Cousin of the Old Fashioned

Bourbon stirred with Fernet-Branca and simple syrup, served over ice with an expressed orange peel. A darker, more complex cousin of the Old Fashioned.

byKalle Bergman

NEWEST RECIPES

Sweet Corn and Chipotle Chili Ice Cream with Walnut Chili Brittle

Sweet corn ice cream with ground chipotle chili, steeped in cream and churned smooth. Topped with walnut chili brittle made with butter, sugar, and a pinch of kosher salt.

byKathy Gori

Lemon Pickles

Indian lemon pickle with boiled lemons, sun-dried and mixed with chili powder, turmeric, asafoetida, sugar, and oil. Three days of resting before the pickle is ready.

byReena Pastakia

Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes with strawberry jam folded into a vanilla batter. Pink, moist, with pockets of concentrated strawberry. Baked at 350 degrees F for 18 to 20 minutes.

byKelsey Hilts

Chicken Pozole Rojo

This pozole rojo starts with a whole chicken simmered until the meat falls from the bone, producing the broth base. Guajillo, pasilla, ancho, and arbol chiles are toasted on a comal with garlic and onion, blended into a smooth chile sauce, and poured into the hominy broth.

byNancy Lopez-McHugh