Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Crispy Mongolian Beef with Green Onions

Mongolian beef is Chinese-American restaurant cooking at its most direct: thin slices of beef coated in cornstarch, fried crispy, and tossed in a sweet-savory sauce of soy, brown sugar and loads of green onions.

byKalle Bergman

Baked Lebanese Kibbeh with Pine Nuts

Kibbeh is Lebanon's national dish: a shell of seasoned bulgur and lamb wrapped around a filling of spiced lamb, pine nuts, and onions. The baked version layers like a savory pie and cuts into diamonds.

bySawsan Abu Farha

No-Cook Spicy Tuna Rice Bowl

Sushi-grade tuna diced and tossed with sriracha mayo, sesame, and soy, served over seasoned sushi rice with avocado, cucumber, and edamame. Ten minutes, zero cooking.

byKalle Bergman

TRAVEL, HOTELS & RESTAURANTS

L’Oiseau Blanc, Paris: A “Travel Book” Tasting Menu Through France

We tried L’Oiseau Blanc in Paris, through Chef David Bizet’s two-Michelin-star Travel Book tasting menu, with wine pairings and flavors from across France.

bySharan Kuganesan

Nika Vacheishvili's guest house and winery in Ateni, Shida Kartli

Shida Kartli: Georgia’s Wine Region of the Kings

Paul Rimple on Shida Kartli, the heart of Georgian wine: Chinuri, rare grapes like Buza and Chkapa, and the winemakers worth the drive from Tbilisi.

byPaul Rimple

Badshah Social: Mughal India Meets Brooklyn Royalty

Badshah Social brings modern Indian dining to Brooklyn near Barclays Center. Here’s what to order, from crispy spinach chaat to lamb nihari.

bySharan Kuganesan

Amisfield’s New Chapter: Sun Peng Writes His Story in New Zealand Produce

At one of New Zealand's most celebrated restaurants, a young Malaysian-born executive chef has rewritten the menu with local produce and Southeast Asian memory.

byJordi Luque Sanz

Chatti Brings Kerala’s Toddy Shop Culture to NYC

Chatti brings the flavors and toddy shop culture of Kerala to NYC through chef Regi Mathew’s deeply personal menu of seafood, curries, cocktails and more.

bySharan Kuganesan

WHAT'S NEW

Pumpkin Sauce Spaghetti and Meatballs

Pumpkin puree blended into a crushed tomato sauce with a touch of cream, poured over seared Italian sausage meatballs and capellini, finished with parmesan and mozzarella.

bySarah Mason

Potato and Cottage Cheese Pierogi

Pierogi are Polish dumplings of potato, cooked onion, and cottage cheese wrapped in a simple flour-and-water dough, then boiled and served with sour cream and currant jelly.

byKelsey Hilts

Basic: Fudgy Crackly-Top Brownies

Fudgy brownies with shiny, crackly tops are one of the most satisfying desserts to make.

byKelsey Hilts

Yogurt-Marinated Chicken Gyros

Chicken gyros start with yogurt-marinated thighs charred on the grill, sliced, and piled into warm pita with cool tzatziki, tomato, and onion. Under an hour, mostly hands-off.

byKalle Bergman

Pork Schnitzel with Spaetzle

Pork cutlets pounded thin, breaded in fine dry breadcrumbs, and fried in butter until the crust puffs away from the meat. Served with buttered spaetzle, lemon, and a cucumber salad.

byKalle Bergman

Black Bean-Pumpkin Burgers with Cilantro Yogurt Sauce

Black bean and pumpkin patties bound with whole wheat crumbs and chipotle, pan-fried until crisp, and topped with a bright cilantro yogurt sauce on a toasted roll.

byAlexandra Shytsman

COOKING SCHOOL

Chunky Chocolate Chip and Pretzel Cookies

Top Ten Tips For Successful Cookie Baking

Cookies are everyone's favorite, but there are levels to the art of making them. We've compiled the ten most important tips that will take your cookie making skills from good to incredible.

byAmrita Song

DRINKS

Spooky Screwdriver

This Halloween cocktail layers grenadine, orange juice, and black-tinted vodka in a martini glass, poured slowly over a spoon for distinct, dramatic strata.

byReena Retuta

Strawberry Rhubarb Mint Mojitos

A strawberry rhubarb mint mojito made with homemade simple syrup, muddled mint, fresh lime juice, white rum, and club soda. Deep pink and tart.

byJulia Mueller

Pumpkin Smoothie Bowl: Thick, Spoonable and Vegan

Pumpkin smoothie bowl with oats, almond butter, maple syrup, cinnamon, and pumpkin pie spice. Topped with pecans, pumpkin seeds, chia, and hemp. Thick and spoonable.

byVicky Cohen and Ruth Fox

Frozen Strawberry and Almond Butter Smoothie

Frozen strawberries blended with banana, almond butter, vanilla almond milk, and wheat germ. Thick, nutty, and more filling than a fruit-only smoothie.

byrachaelwhite

This Under-the Radar Napa Estate Has Been Making Cult Cabernet for Three Decades

Nemerever Vineyards feels like a time capsule; a window into what Napa Valley looked like before velvet ropes and reservation waitlists.

byAndrew Garsetti

Watermelon Lemonade: Blended, Strained and Cold

Watermelon lemonade made with fresh watermelon, lemon juice, sugar, and water. Blended smooth, strained, and served over ice. Three minutes from start to glass.

byZrinka Baker

Midsummer Peach Cider Cocktail

Midsummer peach cider cocktail with Rekorderlig Pear Cider, cachaca, and peach liqueur. Three ingredients, served over ice. Fizzy, sweet, and deceptively strong.

byHonest Cooking

NEWEST RECIPES

Southern Chicken and Waffles

Chicken and waffles pairs a buttermilk-hot-sauce-marinated, seasoned-flour-fried chicken thigh with a crisp waffle, finished with maple syrup and hot sauce.

bySusan Benton

Chorizo and Saffron Arancini

These arancini start with a saffron risotto: Arborio rice cooked with caramelized shallots, Spanish chorizo, dry white wine, and saffron chicken stock, then folded with Manchego and piquillo peppers before frying.

byGabe Fanelli

Thai Panang Curry

Panang curry is the thicker, richer, nuttier Thai curry. Less soupy than green or red, with a concentrated sauce that clings to the chicken and vegetables.

byKalle Bergman

Vietnamese Vermicelli Bowl (Bun)

Cold rice vermicelli topped with charred grilled pork, pickled carrots and daikon, fresh herbs, crushed peanuts, and nuoc cham dressing. Every bite is crunchy, savory, and fresh.

byKalle Bergman

Chili-Glazed Pork with Sweet Potato Hash

Chili-rubbed pork tenderloin is broiled and basted twice with maple syrup for a caramelized glaze, served alongside a skillet hash of grated sweet potato, shallots, and baby spinach.

byNatalie McLaury

Italian Sausage Skillet with Broccolini

An Italian sausage skillet with mushrooms, eggplant, cherry tomatoes, broccolini, oregano, basil, and Parmesan. Cooked in one pan in twenty-five minutes.

byVeronica Lavenia

One-Pot Creamy Garlic Tuscan Pasta

This one-pot pasta cooks penne right in chicken broth and milk, which builds a creamy sauce from the starch alone, finished with sun-dried tomatoes, spinach, and Parmesan.

byKalle Bergman

Lebanese Chicken Fatteh

Fatteh is a Lebanese layered dish, criminally underknown outside the Middle East: crispy pita on the bottom, poached chicken and chickpeas in the middle, under a garlicky yogurt sauce.

byKalle Bergman

Homemade Pumpkin Pie with Bourbon Whipped Cream

This pumpkin pie starts with fresh pumpkin flesh, sweetened condensed milk, sour cream, eggs, and a spice blend of cinnamon, nutmeg, ginger, and coriander, topped with bourbon whipped cream.

byJackie Dodd

Koshary (Egyptian Lentils and Rice)

Koshary is Egypt's national dish: a layered bowl of rice, brown lentils, macaroni, and chickpeas, topped with a spiced tomato sauce and crispy fried onions.

byKalle Bergman

Slow Cooker Italian Wedding Soup

Italian wedding soup has nothing to do with weddings — the name means the marriage of meat and greens. This slow cooker version makes the meatballs impossibly tender with almost no effort.

byKalle Bergman

Smashed Cucumber Salad with Chicken

Smashing cucumbers with a knife makes them absorb dressing better. This version adds seared chicken thighs and a sesame-chili-garlic dressing that is bright, spicy, and addictive.

byKalle Bergman

Vasilopita: Greek New Year’s Cake

Vasilopita is a Greek New Year's cake named after Saint Basil, baked with a lucky coin inside. The batter uses butter, sugar, eggs, ground almonds, orange zest, and brandy.

byPam Kanavos

Polenta Stuffing with Sausage and Crispy Sage

Broiled polenta squares stand in for bread cubes in this stuffing, tossed with pork sausage, dried cranberries, pistachios, and crisped sage leaves.

byKeith Jackie

Granola Bars with Walnuts, Sunflower Seeds and Honey

These granola bars combine rolled oats, wheat germ, wheat bran, sunflower seeds, walnuts, and raisins, bound by honey, egg, and vanilla, then pressed into a pan and baked until golden at the edges.

byPhil Stocker

Harissa Salmon on a Sheet Pan in Twenty Minutes

Harissa and salmon is a North African-rooted pairing: smoky chile paste caramelizes into a crust in the oven while the salmon underneath stays rich and moist. Ready in fifteen minutes on one sheet pan.

byKalle Bergman

Broiled Chicken Tikka Masala with Cream Sauce

Chicken tikka masala is technically a British invention, born in curry houses where charred tandoori chicken met creamy, spiced tomato sauce. Smoky marinated chicken, rich sauce, warmly spiced.

byKalle Bergman

Creamy Brussels Sprouts and Shallot Dip

This skillet dip blends shredded Brussels sprouts with cream cheese, mozzarella, and Parmesan for a three-cheese riff on spinach artichoke dip, sauteed with shallot and garlic before it bakes bubbly.

byKalle Bergman

Bang Bang Cauliflower

Bang Bang cauliflower dunks florets in a light, sparkling-water batter, fries them golden, then tosses them in a creamy, sweet-spicy mayo-sriracha sauce.

byKalle Bergman

Pierogi with Caramelized Onions

Pierogi dough comes together from flour, egg, sour cream, and water, then gets filled with mashed potato and sharp cheddar, boiled, and pan-fried in butter with deeply caramelized onions.

byMartyna Angell