Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Chicken Pesto Pasta

Chicken pesto pasta is one of those dishes that delivers big flavor for minimal work. Seared chicken over penne tossed in homemade basil pesto with cherry tomatoes and toasted pine nuts. Twenty-five minutes, start to finish.

byHonest Cooking

Pomegranate Smoothie

Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.

byChiChi Dodoo

Goat Cheese Dip with Blueberries and Watercress

Goat cheese and yogurt whipped smooth, spread on a plate, scattered with wild blueberries, watercress, olive oil, salt, and pepper. Three minutes. Stunning.

byBryan Picard

TRAVEL, HOTELS & RESTAURANTS

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

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

WHAT'S NEW

Summer Salad with Honey Vinaigrette

A summer salad of romaine, mango, avocado, cucumber, bell pepper, green onions, and cilantro. Dressed with a honey vinaigrette of garlic, lemon juice, olive oil, and honey.

byChris Scheuer

Vegan Almond Butter Oatmeal

Rolled oats cooked in rice milk with maple syrup, almond butter, cinnamon, and real vanilla bean seeds. Vegan, rich, and ready in 8 minutes.

byZita Nagy

Chocolate Bundt Cake

A chocolate Bundt cake made with cake mix, instant pudding, sour cream, and a full bag of chocolate chips. Baked for an hour. Dense, moist, and unfrosted.

byDeena Wachtel

Cedar Plank Salmon

Cedar plank salmon is Pacific Northwest cooking at its most iconic. A side of salmon roasting on smoldering cedar wood, picking up subtle woodsy smoke that no other method can replicate.

byHonest Cooking

Low Country Boil

Everything cooks in the same seasoned water, layered by cook time, so the potatoes, corn, sausage, and shrimp all come out perfectly done. Outdoor party food that scales effortlessly.

byHonest Cooking

Grilled Pizza with Tomato Salad

Grilled pizza with mozzarella, halved cherry tomatoes, and fresh arugula. The dough is charred on the grill, topped, and finished with lemon juice and pepper.

byChelsia Rief

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

Frozen Strawberry Margarita with Black Pepper

Frozen strawberry margarita with black pepper, tequila, triple sec, lime juice, and a sugar rim. The pepper adds a slow warmth behind the cold fruit and citrus.

byMichelle McVeigh

Peanut and Fig Smoothie

Fresh figs blended with crunchy peanut butter, honey, vanilla almond milk, and ice. Jammy, nutty, with bits of peanut crunch in every sip.

byRachael Dart

Sparkling Cucumber and Strawberry Punch

A sparkling punch of sparkling lemonade, sparkling water, sliced strawberries, and sliced cucumber. Stirred gently, chilled for thirty minutes, and served over ice.

byStacey M Doyle

Frozen Watermelon White Wine Spritzers

A wine spritzer with frozen watermelon cubes, cucumber, mint, lemon juice, white wine, and soda water. The watermelon melts into the drink instead of diluting it.

byShuchi Mittal

Grilled Rambutan and Tequila Cocktail

A cocktail of grilled rambutan, tequila, grapefruit juice, lime juice, and smoked salt. The rambutan caramelises on the grill and tastes like lychee with a nutty sweetness.

byElana Lepowski

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

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

NEWEST RECIPES

Tuscan Style Gluten Free Cantucci

Gluten-free cantucci made with rice flour, tapioca flour, egg yolks, raw honey, Zibibbo wine, and dried figs and apricots. Twice-baked Tuscan biscotti.

byAmbra Torelli

Reduced Sugar Apple Butter

Apple butter made with four pounds of apples, apple cider, Splenda, cinnamon, allspice, and cloves. Cooked slowly, pressed through a food mill, and simmered until thick.

byRochelle Ramos

Dominican Arepa

Dominican Arepa is a baked sweet cake made from yellow cornmeal cooked with water, then enriched with milk, sugar, cinnamon, egg, and butter. Golden, dense, and served warm with coffee.

byMarnely Rodriguez-Murray

Grilled Romaine and Blue Brie Salad

Grilled romaine topped with melting Saga blue brie, sliced nectarines, and crispy crumbled bacon. The cheese melts into the warm leaves. Served immediately.

byAnn Kaufman

Bison Kebabs with Roasted Cherry and Hazelnut Couscous

Ground bison kebabs seasoned with mint, cilantro, cumin, allspice, and cinnamon. Served over whole wheat couscous with roasted cherries, hazelnuts, and Greek yogurt with mint.

byTian Lee

Banana Bread Almond Flour Pancakes

Gluten-free pancakes with mashed banana, almond meal, brown rice flour, coconut milk, and cinnamon. Dense, sweet, and banana-bread flavoured.

byJulia Mueller

Grilled Bratwurst and Sauerkraut Sandwich

Bratwurst sandwich on a toasted baguette with sauerkraut heated in brown mustard and horseradish, plus sauteed onions. Tangy, warm, and sharp.

byHonest Cooking

Tandoori Chicken

Tandoori chicken is the dish that introduced Indian cooking to much of the world, bone-in chicken marinated in a fiery red yogurt mixture and blasted in a tandoor oven at temperatures exceeding 900°F.

byKalle Bergman

Smoked Duck Wrap with Plum Sauce and Cucumbers

Smoked duck wrap with plum and chili sauce and fresh cucumbers. No cooking needed. Five minutes from fridge to plate, everything cold and ready to roll.

byHonest Cooking

Spelt, Honey and Sesame Granola

Five-ingredient granola with spelt flakes, sesame seeds, honey, oil, and salt. No oats, no extras. Baked at 325F until golden and clustered.

byBryan Picard

Strawberry Shortcake with Rosé-Soaked Berries

Fresh strawberries soaked in sparkling rose wine, spooned over warm shortcake biscuits. Thirty minutes of soaking transforms the berries into a fizzy, floral topping.

byHonest Cooking

Spiced Quinoa, Spinach and Poached Egg with Tahini Sauce

Cooked quinoa and spinach warmed with Baharat spice, topped with poached eggs and a tahini-lemon sauce. A Middle Eastern breakfast bowl in 15 minutes.

byShannon Lim-de Rooy

Kale Guacamole

Guacamole with kale processed smooth into the base, then chunky avocado, cilantro, parsley, jalapeño, and lime pulsed in. Pine nuts on top.

byKelly Morrison

White Chocolate Strawberry Tarts

White chocolate ganache tarts topped with balsamic-macerated strawberries. Buttery shells, smooth filling, and tangy fruit. A Saturday market recipe.

byHonest Cooking

Olive Oil Gelato with Rosemary and Strawberry Jam

Olive oil gelato with rosemary simmered into the milk base, mascarpone, cream, and tapioca starch. Layered with strawberry jam before freezing. No eggs.

byDebra Smith

Peach and Blackberry Buttermilk Biscuit Cobbler

A cobbler of sliced peaches and fresh blackberries with sugar, cornstarch, and lemon juice, topped with buttermilk biscuit dough. Baked at 375°F (190°C) until golden and bubbling.

byMarcie Bidou

Grilled Potato Salad with Soft Boiled Eggs

Grilled potato salad with charred onion, soft boiled eggs, arugula, and a Dijon mustard vinaigrette with fresh herbs. The runny yolks dress the warm potatoes.

byHana Choi

Strawberry Cantaloupe Sorbet

A strawberry and cantaloupe sorbet with mint-infused simple syrup, lemon juice, and a tablespoon of vodka. Blended, chilled, and churned until smooth. Scoopable from the freezer.

byJess Lacey

Moussaka

Layers of roasted eggplant, cinnamon-spiced lamb sauce, and a thick egg yolk bechamel baked until golden and puffed.

byKalle Bergman

Eggs Benedict with Cream Cheese and Kale

A lighter eggs Benedict: poached eggs on a toasted English muffin with cream cheese, wilted kale, tomato, and a balsamic vinegar drizzle instead of hollandaise.

byMelissa Maki