Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Shrimp Tacos with Chipotle Lime Sauce

Smoky chipotle shrimp tacos with a creamy lime sauce are something that hits every note. Spicy, smoky, creamy, tangy, and crunchy all in one bite. The shrimp cook in three minutes, the sauce takes two, and the assembly is pure.

byHonest Cooking

Spicy Grilled Sambal Chicken

Spicy grilled chicken thighs marinated in Sambal Olek, soy sauce, brown sugar, lime, garlic, and ginger. Charred on the grill and full of chili heat.

bySylvia Fountaine

Thai-Style Crispy Corn Fritters

Thai-style corn fritters with corn kernels, red bell pepper, Thai bird peppers, scallions, Thai basil, and coconut. Pan-fried in oil until golden and crispy.

byJill Nammar

TRAVEL, HOTELS & RESTAURANTS

PRU: Where Fine Dining and Tropical Terroir Meet

A Dutch chef who arrived in Thailand on a three-month contract has spent more than a decade turning an empty plot at the edge of a Phuket-resort into the only Michelin-starred and Michelin Green-starred restaurant on the island. His ambition, however, is bigger than any star.

byJordi Luque Sanz

Five Must-Eat Things in Copenhagen: Classic Danish Food

From smørrebrød and rød pølse to wienerbrød, these are the five essential foods you have to eat in Copenhagen.

byKalle Bergman

Five Must-Eat Things in Stockholm: A Local’s Food Guide

From cardamom-scented kanelbulle to pickled herring at a classic smörgåsbord, here are the five foods every Stockholm visitor must eat.

byKalle Bergman

Squid Ink Carbonara with Leeks, Pancetta and Poached Egg

Squid ink spaghetti with leeks, smoky bacon, cold butter emulsified into the sauce, pecorino cheese, and a poached egg on top. The yolk becomes part of the sauce.

byHonest Cooking

Federico Zanellato: The Italian Cook Who Built an Australian Kingdom

Most chefs dream of opening one great restaurant. Federico Zanellato and Michela Boncagni have built a kingdom. From the Italian-Japanese elegance of fine dining establishment LuMi, to volcanic pizza ovens, artisan bakeries, frozen yoghurt shops and a warmhearted trattoria, eleven businesses…

byJordi Luque Sanz

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WHAT'S NEW

Fresh Strawberry Scones

Fresh strawberry scones with whole wheat flour, turbinado sugar crust, and a confectioners sugar glaze. Macerated berries folded into cold-butter dough.

byHonest Cooking

Fish Tacos with Mango Salsa

Fish tacos with mango salsa are the bright, tropical taco that makes you feel like you are eating on a beach in Baja. Seasoned white fish pan-fried until flaky, tucked into corn tortillas with a fresh mango-jalapeño salsa and a cool lime crema.

byKalle Bergman

Chipotle Shrimp Tacos With Mango Salsa and Guacamole

Chipotle shrimp tacos with mango salsa and avocado guacamole in warm corn tortillas. The shrimp are smoky and hot, the salsa sweet, the guacamole cool.

byAlexia Kannas

Grilled Radishes with Brown Butter and Thyme

Grilled radishes drizzled with brown butter and sprinkled with fresh thyme and sea salt. The radishes turn mellow and sweet on the grill. The butter is nutty and golden.

byDanae Halliday

Indian-Style Spiced Stir-Fry Cabbage

A whole head of cabbage stir-fried with fennel, cumin seeds, ginger, coriander, garam masala, chili powder, and tomato paste. Covered and cooked until tender with some bite left.

bySoni Sinha

Grilled Chicken Hearts with Parsley Vinaigrette

Brined chicken hearts grilled on skewers with a parsley vinaigrette of olive oil, red wine vinegar, and garlic. Firm outside, pink in the middle.

byAlaina Sullivan

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

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.

byHonest Cooking

Velvety Almond Kale Smoothie

Kale blended smooth with almond milk, then banana, almond butter, agave, and ice added. Green, thick, and the kale disappears behind the almond butter.

byHonest Cooking

Sriracha-Lada

A sriracha michelada: Dos Equis, sriracha, Worcestershire, lime juice, and a salt-rimmed pint glass. Two minutes, one drink, best served cold.

byHonest Cooking

Remolacha Reposado Cocktail

Reposado tequila shaken with beet juice reduction, lime, and cinnamon, topped with sparkling water. Deep red, earthy, warm-spiced.

byHonest Cooking

Blackberry Mint Margaritas

Blackberry mint margaritas muddled with fresh berries and mint, shaken with tequila and simple syrup. Dark purple, fragrant, and gone fast.

byHonest Cooking

Chocolate Butternut Squash Smoothie

A chocolate smoothie thickened with butternut squash instead of banana. Almond milk, chocolate Shakeology, pumpkin pie spice, and ice. Creamy and warm-spiced.

byHonest Cooking

Cranberry Orange Smoothie

Cranberry orange smoothie with frozen bananas, Medjool dates, and the key detail: a quarter orange WITH the peel on for depth. Dairy-free, naturally thick.

byAlyssa Ponticello

NEWEST RECIPES

Street-Style Carne Asada Tacos

Street-style carne asada tacos are the gold standard of Mexican street food. Thin-sliced, charred beef on doubled-up corn tortillas with nothing but white onion, cilantro, and a squeeze of lime. The meat is marinated in citrus.

byKalle Bergman

Bean and Spinach Enchiladas in Pumpkin Sauce

Bean and Spinach Enchiladas in Pumpkin Sauce fills whole wheat tortillas with a mixture of cooked black or pinto beans, sauteed onion and garlic, and wilted spinach. The pumpkin sauce is made by pureeing canned pumpkin puree.

byBrady Evans

Mexican Street Corn (Elotes)

Mexican street corn grilled until charred, coated in mayo, rolled in crumbled cotija cheese, dusted with chili powder or Tajin, and served with lime wedges.

byHonest Cooking

Pork Tenderloin, Raspberry and Brie Toasted Sandwich

Toasted sandwich with sliced pork tenderloin, melted Brie, and raspberry sauce. The cheese melts into the warm pork and the raspberry is tart and fruity.

byKristina Wiley

Burrito Bowl with Carnitas

Carnitas — Mexican braised and crisped pork — might be the best burrito filling ever invented, and turning it into a bowl means you get more of the good stuff without fighting with a tortilla that falls apart. The pork braises low and slow until it shreds, then gets crisped under the broiler until the edges are lacquered and caramelized.

byKalle Bergman

Citrus Palmiers

Palmiers are crispy puff pastry cookies made by folding a sheet of pastry layered with a sugared mixture into a multi-layered roll, then slicing and baking until caramelized. This version uses a citrus mixture of sugar, orange zest, and a pinch of salt.

bySonia Mangla

Frozen Greek Yogurt Pomegranate Bites

Greek yogurt and pomegranate seeds frozen in an ice cube tray with powdered sugar. Each bite cracks slightly and the seeds inside are still crunchy. Three ingredients.

byHonest Cooking

Black Chickpeas Salad

A salad of black chickpeas (kala chana) with onion, tomato, green chilli, boiled potato, and coriander. Dressed with lemon, amchoor powder, garam masala, and red chilli.

byAnamika Sharma

Tacos al Pastor

Tacos al pastor trace their origins to Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The vertical spit remained, but lamb was swapped for pork, and the marinade became a vivid red paste of dried guajillo and ancho chiles with achiote, garlic, and pineapple juice.

byKalle Bergman