Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Eggplant Timballo with Sausage and Artichokes

A timballo is a baked pasta dish set in a mold, and this version uses broiled eggplant slices as the base layer inside a springform pan. Whole wheat cappellini is tossed with a sauce of hot Italian sausage, spicy marinara.

byRachael Hartley

Easy Seafood Recipes You Can’t Mess Up

Seafood is easier than you think. Foolproof shellfish, shrimp bowls, crispy starters, stuffed lobster, and a fish pie that forgives every mistake.

byKalle Bergman

Yellow Tomato Gazpacho with Levain Croutons

Yellow tomato gazpacho blended with cucumber, onion, and bell pepper, served cold with toasted levain croutons. Sweeter and less acidic than the red version.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

Farzi NYC: Indian Curiosity and Reinvention in Tribeca

At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.

bySharan Kuganesan

Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks

In the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.

byJordi Luque Sanz

CoCo Dining: A Journey Through Vietnam, Without Leaving the Table

In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?

byJordi Luque Sanz

Röda Huset in Stockholm: How to Drink Scandinavia

In the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.

byJordi Luque Sanz

Inside the Best Pizzeria in Sydney: Regina La Pizzeria

A pizzaiolo with an obsession for living dough, an Italian sommelier who rules the room, and the only Naples-built Fazzone oven in Australia. One year after opening in Redfern, Sydney, Regina La Pizzeria has been crowned by Italy's Gambero Rosso, one of just two pizzerias on the entire…

byJordi Luque Sanz

WHAT'S NEW

Mint Coriander Chutney

A green chutney of fresh coriander, mint, green chillies, onion, garlic, chaat masala, and roasted cumin ground smooth with water and salt. Sharp, bright, and tangy.

byNagalakshmi Viswanathan

Watermelon Cocktail

Watermelon cocktail blended with lime juice, fresh mint, and rum. Served over ice. Sweet, sharp, and minty. Takes less time to make than to drink.

byJerri Green

Japanese Popcorn Shrimp

Japanese popcorn shrimp in a light tempura batter, fried until golden and tossed in chili garlic mayonnaise. Crispy, spicy, and finished with chives.

byHonest Cooking

Sparkling Maple Blueberry Cocktail

Sparkling maple blueberry cocktail made with a homemade blueberry-maple syrup, lemon juice, and sparkling wine. Cooked, strained, and poured over bubbles.

byHonest Cooking

Peach Frozen Yogurt with Balsamic and Brown Sugar

Peach frozen yogurt made with five peaches macerated overnight in brown sugar and balsamic vinegar, folded into full-fat Greek yogurt and churned. Tart, sweet, and dark.

byRelish

Lime Cornmeal Cookies with Raspberry Mojito Glaze

Lime and cornmeal butter cookies with a raspberry mojito glaze of raspberry juice, fresh mint, and powdered sugar. Gritty, citrusy, and topped with pink.

byHonest Cooking

COOKING SCHOOL

How to Cook Every Type of Lamb

Lamb is delicious, nutritious and a great way to expand your culinary repertoire. This guide will help you confidently buy it, prepare it and successfully cook it. It's not as difficult as you think.

byKalle Bergman

DRINKS

Strawberry Margarita Granita

A strawberry margarita granita made with fresh strawberries, tequila, Cointreau, lime juice, and water. Blended smooth, frozen in a shallow dish, and scraped into icy crystals.

byMaya Dutta-Linn

Sparkling Peach Lemonade

Sparkling peach lemonade with a puree of peaches, pears, and apricots, fresh lemon juice, and sparkling water. Thick, fruity, fizzy, and cold.

byHonest Cooking

Mango Blueberry and Soy Breakfast Smoothie

A two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers.

byHonest Cooking

Jalapeno-Watermelon Cocktail

A cocktail of pineapple juice, watermelon juice, vodka, and fresh jalapeno slices. Shaken with ice and strained. Sweet with a slow heat at the back of your throat.

byTaylor McBride

Frozen Summer Berry Lemonade

A frozen drink of mixed berries, lemon juice, simple syrup, water, and ice blended smooth. Serve as a lemonade or add vodka or tequila for a cocktail. Thick, tart, and cold.

byKelley Simmons

Spiked Lemon Aid

A pitcher of spiked lemonade made with Purus vodka, honey dissolved in hot water, fresh lemon juice, half a cup of muddled ginger, and mint leaves. Served over ice with lemon slices.

byHonest Cooking

Strawberry-Mint Picnic Punch

Strawberry-mint picnic punch with fresh ginger, lime juice, raw sugar, and sparkling water. Muddled in a jug and served ice-cold. No alcohol, all flavour.

byHonest Cooking

NEWEST RECIPES

Beer Marinated Chicken Avocado Salad

Chicken marinated in lime-flavoured beer for eight hours, grilled, sliced, and tossed with diced avocado, tomatoes, and crushed tortilla chips. A salad that eats like a meal.

byHonest Cooking

French Recipes From Bistro Classics to Everyday

French recipes from Honest Cooking: bistro mains, tarts, and classic desserts built on real technique, from croque madame to tarte tatin.

byKalle Bergman

Green Apple Cheesecake Bars

Green apple cheesecake bars with a buttery pastry base, cream cheese filling with lemon zest and vanilla, and thin slices of tart green apple. Baked twice at two temperatures.

byAnn Low

Penang Muar Chee: Sticky Rice Balls with Peanuts

Penang muar chee: steamed glutinous rice paste cut into pieces and coated in ground roasted peanuts, palm sugar, sesame seeds, and butter. Topped with crispy fried shallots.

byShannon Lim-de Rooy

Gluten-Free Recipes From Dinner to Dessert

Gluten free recipes grouped by course: starters, mains, cookies and bars, cakes, and global desserts, all genuinely wheat-free.

byKalle Bergman

Strawberry Balsamic Basil Gelato

A gelato of custard base with milk, cream, and egg yolks, combined with a strawberry puree cooked with balsamic vinegar and fresh basil. Churned smooth and frozen.

byDanguole Lekaviciute

Potatoes and Pumpkin Puff Pastry

Steamed pumpkin and potatoes, sieved smooth with Parmigiano cheese, spread on puff pastry, and baked at 180°C (356°F) for 30-35 minutes until golden.

byVeronica Lavenia

Brazilian Heart of Palm Skewers

Heart of palm skewers with grape tomatoes, arugula, and red onion, chilled and dressed with lemon, olive oil, and fresh thyme. A cold Brazilian appetiser.

byDenise Browning

Chocolate Peanut Butter Honeycomb Pie

A peanut butter pie with vanilla bean custard in a graham cracker crust, topped with chocolate drizzle, homemade honeycomb, and salted peanuts.

byHonest Cooking

Tuna and Flageolet Bean Salad with Garlic Scapes

A salad of flageolet beans, olive-oil-packed tuna, garlic scapes sauteed in olive oil, fresh dill, and lemon juice. Warm beans, warm scapes, and tuna folded together.

bySara Clevering

Strawberry Rhubarb Donuts

Yeast-risen donuts fried until golden and filled with strawberry rhubarb jam. Soft, pillowy dough with a tart, fruity filling that oozes when you bite in.

byHeather Kinnaird

Zucchini Fritters

Zucchini fritters made with grated zucchini (squeezed dry), whole wheat flour, grated cheese, chives, flax seeds, and egg. Pan-fried in olive oil until golden on both sides.

byTamara Novakoviç

Meal Prep Recipes That Actually Keep

Meal prep recipes that hold up all week: slow-cooked proteins, grain bowls, make-ahead breakfasts, and batch condiments.

byKalle Bergman

Zucchini Bites with Harissa, Goat Cheese, Lime and Mint

Thin zucchini slices grilled and rolled around a filling of goat cheese, harissa paste, fresh mint, lime zest, lime juice, and olive oil. Bite-sized, smoky, tangy, and bright.

byLaura Davidson

Shrimp and Seafood Ceviche

A ceviche of raw shrimp and white fish diced into quarter-inch cubes with tomatoes, cucumber, and cilantro. Marinated until firm and opaque. Fresh, clean, and bright.

byHonest Cooking

Homemade Ice Cream Recipes (With or Without a Machine)

Homemade ice cream recipes with or without a machine, from custard classics to no-churn bases, sandwiches, and sorbet. All delicious.

byKalle Bergman

Grilled Vegetable and Blue Cheese Pizza

Grilled vegetable flatbread with blue cheese spread and crumbled blue cheese. Topped with grilled zucchini, carrots, corn, onion, and tomatoes. Rich, smoky, and bold.

byDenise Browning

Raspberry Rhubarb Bars

Raspberry rhubarb bars with a coconut oil oat crust, maple syrup fruit filling, and an oat crumble topping. Baked until golden. Set in the fridge for six hours before cutting.

byMarcie Bidou

Grilled Peach Salsa

Grilled peach salsa with red onion, jalapeno, lime juice, and a drizzle of good balsamic vinegar. Five ingredients. Grilled flesh-side down for char marks.

byRobin Runner

Strawberries and Mint

Fresh strawberries quartered, tossed with sugar and roughly chopped mint, and chilled for ten minutes. The sugar draws juice and the mint releases its oil into it.

byRochelle Ramos