Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Vietnamese Lemongrass Chicken with a Caramel Glaze

Chicken thighs marinated with fresh lemongrass, garlic, shallots and fish sauce, then stir-fried in a dark caramel until sticky and glossy. Serve over jasmine rice; about 10 minutes at the wok.

byLan Pham Wilson

Gratin Dauphinois: French Potato Gratin with Cream, Garlic and Nutmeg

Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes.

byHervé Palmieri

Can Natural Wine Age? A Fourteen-Year-Old Bottle in Burgenland Says Yes

The standard knock on natural wine is that it won't last. At Taubenkobel, a flight of old Gut Oggau vintages puts the claim to the test.

byJordi Luque Sanz

TRAVEL, HOTELS & RESTAURANTS

What to Eat and See in Rize, Türkiye’s Black Sea Region

Explore Rize, Türkiye's Black Sea coast, from misty tea gardens and mountain villages to traditional Turkish breakfasts, simit and local cuisine.

bySharan Kuganesan

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

WHAT'S NEW

One-Pot Chicken Enchilada Rice

Chicken enchilada flavor without rolling tortillas: seared chicken thighs, rice, red enchilada sauce and black beans cook together in one pot, topped with melted cheese and avocado.

byNancy Lopez-McHugh

Korean Beef Bowl (Bulgogi-Style)

Bulgogi-style beef bowl: thin-sliced flank steak marinated in soy, grated pear, garlic and sesame, seared in a hot skillet and piled over rice with a runny fried egg.

byHonest Cooking

Kourabiedes: Greek Butter Cookies with Almonds and Powdered Sugar

Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt.

byPam Kanavos

Roasted Fennel and Apples with Cranberries and Walnuts

Fennel wedges, apples and fresh cranberries roasted until tender and caramelized, finished with toasted walnuts, shaved Parmesan and a horseradish-dill apple cider vinaigrette.

byKalle Bergman

Aloo Gobi (Potato and Cauliflower Curry)

Aloo gobi is an Indian home-cooking staple built from two vegetables and a spice tin. Potatoes and cauliflower, dry-roasted with cumin, turmeric and a handful of other spices until tender and golden.

byHonest Cooking

Blackened Chicken with Dirty Rice

Blackened chicken thighs seared hot in cast iron, served over dirty rice made dark and savory with chicken livers, the holy trinity, and Cajun spices.

bySusan Benton

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

Severed Sun: A Bourbon Halloween Cocktail

Make the Severed Sun, a Halloween bourbon cocktail from The Haunting featuring grapefruit, ginger, sage and a blood-red Lambrusco float.

byAlyssa Holder

Mulled Wine Gift Bags

Muslin bags filled with cinnamon, vanilla, cloves, allspice, and cardamom for mulling wine. A 10-minute homemade gift tied to a bottle.

byKalle Bergman

Warm Spiced Rum Pear Cider

A warm rum pear cider made with apple cider, sliced pears, cardamom, ginger, cinnamon, and lemon. Simmered for thirty minutes and served with rum in each mug.

byStacey M Doyle

Texan Morgue-a-Rita

The Texan Morgue-a-Rita is a smoky, mezcal-style margarita: blanco tequila, fresh lime, and a smoked simple syrup, rimmed with black volcanic lava salt.

byKalle Bergman

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

NEWEST RECIPES

Tosca Cake: Six Mini Almond-Caramel Cakes

With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy.

byKalle Bergman

Classic Lobster Bisque with Cognac and Cream

Making lobster bisque at home sounds like a project, and to be perfectly honest it kind of is, but it is so worth the trouble.

byKalle Bergman

Cuban Picadillo with Olives and Raisins

Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo.

byKalle Bergman

Panko-Crusted Baked Mac and Cheese

Baked mac and cheese with a from-scratch sauce of sharp cheddar and Gruyere, poured over elbow macaroni and baked under a buttery panko crust until golden.

byHonest Cooking

Shorbat Adas: Lebanese Lentil Soup with Cumin and Lemon

Shorbat adas is delicious: a smooth, golden Lebanese lentil soup of red lentils, onion, carrot and cumin, finished with a big squeeze of lemon and a spoonful of olive oil.

byLail Hossain

Chicken Cacciatore with Olives and Capers

Chicken cacciatore, hunter's-style chicken, is the no-fuss Italian braise that has fed families for generations. Chicken pieces are browned and simmered with tomatoes, peppers, onions, olives and herbs until the meat falls off the bone.

byVeronica Lavenia

Filipino Caldereta: Tomato Stew with Liver Spread and Olives

Turns out the liver spread is the best part of caldereta. This Filipino stew is beef or goat braised in tomato sauce until tender, then enriched with liver spread, with potatoes, carrots, bell peppers and olives.

byAng Sarap

Lingonberry-Poached Pears with Whipped Cream

Poached pears sound like something that might have been served at a dinner party hosted by Marie Antoinette in the late 1700s. And, come to think of it, they probably were.

byKalle Bergman

Roast Pork Tenderloin with a Honey-Mustard Glaze

Pork tenderloin is the leanest cut of pork there is, and a hard sear followed by a short roast gets it juicy and blush-pink in the center, like a cheaper filet mignon.

byHonest Cooking

Bigos: Polish Hunter’s Stew with Sauerkraut and Kielbasa

Honestly, it is hard to think of a better use for a cabbage than bigos.

byMartyna Angell

Lentil Soup in Acorn Squash Bowls

Lentil soup served in roasted acorn squash bowls. The squash is the bowl and part of the meal. Earthy lentils, sweet squash, thyme, and vegetable broth.

byKelsey Hilts

Nigerian Pepper Soup with Chicken or Goat

Nigerian pepper soup is a thin, fiery broth with a unique spice blend and scotch bonnet pepper, and the meat cooked on the bone.

byAlida Ryder

Roasted Turnips with Bacon, Garlic and Rosemary

Peeled, halved and roasted cut side down until the flat faces caramelize, then scattered with crisp bacon, smashed garlic and rosemary. Twenty-five to thirty minutes.

byKalle Bergman

Sauteed Greens with Garlic, Chili and Lemon

Sauteed greens means wilting spinach, kale, or chard in olive oil with garlic and a pinch of red pepper flakes, finished with lemon and flaky salt. Ready in about 10 minutes.

byHonest Cooking

Matzo Ball Soup: Fluffy Dumplings in Golden Chicken Broth

Matzo ball soup is chicken soup with a dumpling made from matzo meal, which is ground matzo, the unleavened bread eaten at Passover. You have probably had it at a deli, but if you haven't you should definitely try it.

bySamantha Ferraro

Crispy-Skin Filipino Chicken Adobo

Filipino adobo is arguably the national dish of the Philippines. Chicken braised in soy, vinegar, garlic, and bay leaves until tender, then seared for crispy skin. Flavor disproportionate to simplicity.

byAng Sarap

Fried Herring on Crispbread with Remoulade

Herring fried in butter and oil, piled onto crispbread with remoulade, red onion, dill and lemon. A Stockholm market-hall lunch classic.

byKalle Bergman

Irish Lamb Stew with Lamb Shoulder, Potatoes and Thyme

Irish lamb stew is lamb shoulder, potatoes, carrots, onions, and thyme, simmered low and slow until the potatoes break down and thicken the broth. No wine, no tomato paste, no shortcuts.

byHonest Cooking

Ghormeh Sabzi: Persian Herb Stew with Lamb and Dried Limes

Imagine a lamb stew where the vegetables are a mountain of herbs fried until almost black-green, with kidney beans and a sour kick from dried limes.

byFaith Gorsky

Risotto with Arborio, Warm Broth and a Cold-Butter Finish

Classic Italian risotto made by stirring warm broth into Arborio rice until creamy, then finished with cold butter and Parmigiano for that perfectly glossy texture.

byVeronica Lavenia