Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Traditional Irish Boxty

Boxty is an Irish potato cake made by combining grated raw potatoes with mashed potatoes, then binding the mixture with buttermilk, baking soda, and flour. The cakes are pan-fried in butter or oil until golden brown on each.

byAnnelise McAuliffe

Cubano Sandwich

The Cubano is Miami and Tampa's gift to the sandwich canon, slow-roasted mojo pork, sliced ham, Swiss cheese, pickles, and yellow mustard pressed between Cuban bread until the outside is really crisp and the cheese inside has.

byKalle Bergman

Radish Salad and Smoked Salmon Toast

Crusty toast topped with smoked salmon and a salad of thinly sliced radishes, fresh basil, parsley, and dill in olive oil. Peppery, herbal, and crunchy on soft fish.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

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

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

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

WHAT'S NEW

Kale Salad with Iberico Ham, Ricotta, Asparagus and Hazelnuts

A kale salad with torn Iberico ham, ricotta, blanched asparagus, and hazelnuts. The kale is massaged with olive oil and salt until dark and silky. Dressed and served immediately.

byJess Lacey

Honey Glazed Cornish Hens

Halved Cornish hens are basted with a glaze made from melted butter, honey, soy sauce, cinnamon, cumin, and turmeric, then roasted on racks at 400 degrees for 30 to 40 minutes. Frequent basting throughout the roasting process.

byAnne Mooney

Baked Salmon

Baking salmon is one of the simplest ways to cook fish, requiring minimal attention and producing consistently moist results. A brief stint at high heat gives you a slightly caramelized exterior with a silky interior. Pull it at 125°F and let carryover heat finish the job.

byHonest Cooking

Raspberry Crumble Muffins with Citrus Drizzle

Raspberry crumble muffins with a citrus drizzle of powdered sugar and fresh lemon juice. Tender, golden, studded with whole raspberries, and topped with a sharp, sweet glaze.

byChris Scheuer

Moroccan Lentil Salad

A Moroccan salad of Beluga lentils, dried apricots, bell pepper, cucumber, parsley, and mint. Dressed with olive oil, lemon, vinegar, cumin, coriander, cinnamon, and turmeric.

byMaike Holland

Greek Turkey Burgers

Turkey burgers get a Mediterranean makeover with feta, sun-dried tomatoes, and oregano. Topped with tzatziki and crisp cucumber, these are neither dry nor boring.

byHonest Cooking

COOKING SCHOOL

How to Make Hasselback Potatoes

The classic Swedish sliced oven baked potato recipe - Hasselback Potatoes - is as elegant as it is comforting. From NORTH - Scandinavian Cooking, a cookbook by Kalle Bergman.

byKalle Bergman

DRINKS

Refreshing Watermelon Lemonade

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

Peach and Bourbon Limeade Slushie

Frozen peach bourbon limeade blended with fresh lime juice, sugar, and ice. Swap bourbon for rum if you prefer. A two-minute summer drink.

byCarlene Thomas

Summertime Spritz Wine Cocktail

Summertime spritz with muddled cucumber, blackberries, mint, Chardonnay, lemon juice, and soda water. Purple, fizzy, and herbal. A wine cocktail for warm evenings.

byHonest Cooking

Roasted Rhubarb, Strawberry and Rosemary Prosecco Cocktail

A prosecco cocktail with roasted rhubarb and strawberry puree, served with a rosemary sprig. The fruit is roasted with sugar until jammy, blended, and spooned into glasses.

byAbby Himes

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

NEWEST RECIPES

Roasted Honey and Rosemary Peaches

Roasted peaches drizzled with honey and sprinkled with fresh rosemary, baked at 375 degrees F (190 degrees C) until tender. Serve with vanilla ice cream.

byHonest Cooking

Tomato and Green Bean Salad

Tomato and green bean salad with cherry tomatoes, red onion, red wine vinegar, olive oil, and fresh basil. Blanched beans with a snap, dressed sharp and bright.

byEwa Sack

Refreshing Chickpeas Salad with Crispy Bread and Fresh Vegetables

Chickpea salad with fried Arabic bread, cucumbers, tomato, onion, parsley, mint, and a lemon olive oil dressing. The crispy bread absorbs the dressing and softens at the edges.

byManar Magdy

Grilled Halloumi and Vegetable Bowls

Halloumi is the cheese that does not melt, which means you can grill it and get golden, salty, squeaky slices. This bowl is bright, filling, and satisfying without any meat.

byKalle Bergman

Sour Cherry Cake

A no-bake sour cherry cake with rum-dipped ladyfingers, cream cheese and cherry filling set with gelatin, and whipped cream on top. Chilled overnight in a springform pan.

byTamara Novakoviç

Grilled Beet and Arugula Salad

Beets wrapped in foil with olive oil and grilled for forty-five minutes, peeled, sliced, and served over arugula with truffle balsamic glaze. Three ingredients, one big flavour.

byRobin Runner

Heirloom Tomato Crostini

Grilled baguette rubbed with raw garlic, spread with herbed ricotta, and topped with thick-sliced heirloom tomatoes. Simple, seasonal, dependent on good tomatoes.

byDeena Wachtel

Havarti Grilled Cheese with Nutella and Raspberry

Grilled cheese with Nutella, raspberry jam, and Castello Aged Havarti. Chocolate, fruit, and melted cheese between golden, buttered bread. Sweet, salty, and rich.

bySarah Fennel

BBQ Turkey Burgers

Turkey burgers get a bad reputation because most people treat them like beef burgers, which they are not. Turkey is leaner, blander, and dries out faster - so you have to build the flavor and moisture into the patty itself.

byHonest Cooking

Grilled Swordfish with Salsa Verde

Swordfish is the steak of the sea - dense, meaty, and substantial enough to stand up to a grill without falling apart. A bright Italian salsa verde made from parsley, capers, anchovy, and good olive oil is the classic pairing.

byKalle Bergman

Strawberry Chia Pudding

Chia pudding made with almond milk, honey, and vanilla, layered with fresh strawberry puree in alternating spoonfuls. Five ingredients, no cooking, one hour to set.

byShannon Lim-de Rooy

Rainbow Swiss Chard Salad with Almonds, Roquefort and Blueberries

A raw salad of rainbow Swiss chard with roasted almonds, crumbled Roquefort, and blueberries. Dressed with a simple balsamic vinaigrette. Four ingredients, striking colours.

byJessica Dang

Easy Grilled Jerk Chicken

Jerk chicken is Jamaica in a single bite - fiery Scotch bonnet heat, warm allspice, thyme, and a charred crust that gives way to juicy, deeply seasoned meat. Real jerk is not just hot. The spice blend is complex and layered.

byKalle Bergman

Grilled Vegetable Platter with Halloumi

Grilled vegetables are the side dish that steals the show when done right - charred, smoky, and concentrated in flavor in a way raw vegetables never achieve. Add thick slabs of halloumi cheese that sear on the grill without melting.

byKalle Bergman

Grilled Corn with Basil-Blue Cheese Sauce

Grilled corn spread with a sauce of Greek yoghurt, crumbled blue cheese, and fresh basil. Finished with lime juice and crushed red pepper flakes.

byRinku Bhattacharya

Pesto Cherry Tomato Caprese Salad

Pesto caprese with mini bocconcini, cherry tomatoes, basil pesto, and Greek yogurt. No cooking. Everything tossed in a bowl and served at room temperature.

byValerie Harrison

Strawberry Crumb Bars

Three-layer strawberry crumb bars with a cake base, diced strawberry filling, and cold streusel on top. Baked in a 9x13 pan for an hour. Lifted out by parchment overhang.

byChris Scheuer

Sheet Pan BBQ Chicken Thighs

BBQ chicken thighs on a sheet pan are the answer to wanting that sticky, smoky, caramelized barbecue flavor without firing up the grill. The thighs roast until the skin crisps, then get brushed with sauce and finished under the broiler for a glaze that is almost charred.

byKalle Bergman

Grilled Swedish Salmon with Lemon-Mustard Potatoes

Grilled Swedish salmon marinated in soy and sugar, served with Dijon lemon potatoes, fresh dill, and grated Vasterbottensost cheese. A Swedish Thursday tradition.

byHonest Cooking

Spicy Pesto Grilled Cheese

A grilled cheese of brioche, spicy pesto, three cheeses (Fontina, Gruyere, Emmentaler), tomato, and prosciutto. Griddled golden until the cheese pulls in strings.

byMarissa Sertich