Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Chicken Pozole Rojo

This pozole rojo starts with a whole chicken simmered until the meat falls from the bone, producing the broth base. Guajillo, pasilla, ancho, and arbol chiles are toasted on a comal with garlic and onion, blended into a smooth chile sauce, and poured into the hominy broth.

byNancy Lopez-McHugh

Red Lentil Dal

Red lentil dal is one of the most comforting and nourishing dishes in Indian cooking. The lentils break down into a thick, creamy porridge that is then finished with a fragrant tadka (tempered spices sizzled in hot oil).

byHonest Cooking

Steak Tartare from Wroclaw, Poland

Polish steak tartare with hand-chopped sirloin, egg yolk, pickled red onion, fresh lovage, French mustard, canola oil, and pumpkin seeds. From a restaurant in Wroclaw.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

Bank Hotel: The Stockholm Address Where You Keep Your Best Memories

The 1910 Art Nouveau building on Arsenalsgatan once held Stockholm's money. After a meticulous restoration, it now holds something more valuable: the kind of memories you want to deposit somewhere safe.

byJordi Luque Sanz

Argos in Cappadocia: The Cave Hotel That Lets You Sleep Inside History

Sleep inside history at Argos in Cappadocia, a luxury cave hotel in Turkey with ancient tunnels, a 1,200-year-old wine cellar, regional cuisine, and sweeping views over Pigeon Valley.

bySharan Kuganesan

Ten Must-Eat Things in Málaga: The Essential Food Guide

From espetos on the beach to ajoblanco and atún rojo, here are ten dishes you have to eat on your next trip to Málaga.

byKalle Bergman

Five Must-Eat Things in Los Angeles: Korean BBQ to Tacos

From Korean BBQ in Koreatown to the 1908 French Dip, these five dishes define eating in Los Angeles. On your next trip, they should all be part of your culinary plan.

byKalle Bergman

Ten Must-Eat Things in Paris: A Food Lover’s Guide

Croissant, jambon-beurre, steak tartare, falafel in the Marais, and more: the ten dishes every visit to the City of Lights should include.

byKalle Bergman

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WHAT'S NEW

Blackberry, Orange and Vanilla Cream Tartlets

French-inspired tartlets with a flaky butter crust, vanilla bean pastry cream with orange zest, topped with fresh blackberries and pistachios.

byBria Helgerson

Chocolate Drizzled Pretzels

Thin salted pretzels drizzled with melted dark chocolate from a squirt bottle. Thin streaks, not thick coats. Set in the freezer for one minute between batches.

byOlivia Caminiti

Easy Blueberry Pie Cinnamon Rolls

Blueberry cinnamon rolls made with crescent roll dough, fresh blueberries, blueberry preserves, and a lemon cream cheese frosting. Ready in about 30 minutes.

byHonest Cooking

Mango Matcha Smoothie

Mango smoothie with frozen bananas, almond milk, orange juice, and a tablespoon of matcha for a grassy, bitter edge under the sweetness. Thick enough for a bowl.

byJulia Mueller

Homemade Ghee

Homemade ghee from unsalted butter, melted over low heat, foam skimmed, strained into a jar. Optional curry leaves for aroma. Fifteen minutes, better than store-bought.

byJehanne Ali

Two Potato Hash with Poached Eggs

Purple and red potatoes roasted with red onion at 400F until crisp, topped with poached eggs and fresh chives. A colourful, one-pan breakfast hash.

byJennifer Abbott

COOKING SCHOOL

Step by Step Guide to Making Tuscan Pici Pasta

Pici, or "Fat Spaghetti," is a a traditional Tuscan pasta that is easy to make, as it takes only a handful of ingredients and steps to make.

byErika Elia

DRINKS

Heated Cinnamon and Ginger Root Beer Float

A root beer float with homemade cinnamon ice cream, churned with candied ginger, topped with root beer and a Red Hot Jawbreaker. The ice cream steeps for an hour.

byKathy Gori

Cranberry Apple Smoothie

Cranberries, celery, apple, and cucumber blended with honey and water. Tart, clean, and thinner than a typical smoothie. Tastes like pressed juice.

byCarlene Thomas

Irish Coffee

Irish coffee made with strong black coffee, whiskey, brown sugar, and whipping cream beaten to soft peaks. The cream floats on top. You drink the coffee through it.

byTamara Novakoviç

Grilled Pineapple Margarita with Jalapeño Tequila

Grilled pineapple margarita with jalapeno-infused tequila, lime juice, agave syrup, and vanilla extract. Blended smooth and served over crushed ice with a salted rim.

byErin Rebecca

Blackberry Mango Vodka Cooler

A vodka cooler with mango-mint simple syrup, Zubrowka bison grass vodka, sparkling water, crushed ice, and fresh blackberries. Herbal, tropical, and fizzy.

byAysegul Sanford

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.

byKalle Bergman

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.

byKalle Bergman

NEWEST RECIPES

Buckwheat Pancakes

Buckwheat pancakes made with three separated eggs, whites whipped to soft peaks. All buckwheat flour, maple syrup, and melted butter. Light, earthy, and tall.

bySherron Watson

Roasted Broccoli and Kale Salad with Hemp Hearts

A salad of roasted broccoli, massaged kale, red cabbage, and grape tomatoes with hummus, parsley, and hemp hearts. The broccoli roasts at 400F until golden and charred.

byAmie Valpone

Grilled Korean Steak Skewers

Grilled Korean steak skewers marinated for six hours in soy sauce, brown sugar, garlic, hard root beer, and bacon. Grilled fast and drizzled with reduced marinade.

byDan George

Baked Onion Crackers

Indian-style baked crackers with onion, green chilies, curry leaves, mint, coriander, paprika, and sesame seeds. Thin, crisp, and heavily spiced.

byNandita Nataraj

Brown Sugar Roasted Squash, Buckwheat and Bacon Jus

Delicata squash roasted with brown sugar and butter, served over buckwheat with roasted squash seeds, arugula, and a bacon jus that takes a full day.

byKatherine Sacks

Coconut and Lime Pound Cake

A lime and coconut pound cake made with cashews, coconut flour, and rice malt syrup, topped with a lime and coconut cream frosting. Wheat-free and dairy-free.

byKalle Bergman

Strawberry Ricotta Fennel Pancakes

Ricotta pancakes with fennel seeds and Bonne Maman Strawberry Preserves hidden inside each one. Whipped egg whites make them light. The fennel is warm and subtle.

bySoni Sinha

Spicy Shrimp and Black Eyed Pea Salad

A cold salad of cooked shrimp and black eyed peas with Roma tomatoes, red onion, bell pepper, jalapeno, cilantro, and parsley. Dressed with olive oil and lime juice.

byAmber Massey

Parsi Brown Rice

Parsi brown rice with basmati soaked and cooked in caramelised onions, cinnamon, cardamom, cloves, and black peppercorns. Browned onions reserved and garnished on top.

byDassana Amit

Apple Nachos

Thinly sliced red and green apples drizzled with a blended caramel of coconut oil, peanut butter, maple syrup, and vanilla. Topped with mini chocolate chips.

bySherron Watson

Blackberry Farm Griddle Cakes

Blackberry Farm is one of our favorite places in the world, and one of our favorite things to eat at Blackberry Farm is these incredible griddle cakes. Lucky for all of us, the fine farm folks have agreed to share their secret recipe with us.

bySara Clevering

Quick Strawberry Sorbet

Two-ingredient strawberry sorbet made with frozen strawberries and liquid sweetener. Blended smooth and served immediately or frozen briefly for a firmer scoop.

byElaine Gordon

Chunky Monkey Banana Ice Cream

A custard-based banana ice cream with chocolate chips, walnuts, and shredded coconut, churned in an ice cream maker. Not a blended banana shortcut.

byKelsey Hilts

Gluten-Free Parsnip Spice Cake

A gluten-free parsnip spice cake with cinnamon, cloves, nutmeg, raisins, coconut, and walnuts. Baked in a Bundt pan with applesauce instead of oil. Dusted with powdered sugar.

bySarah Platanitis

Spicy Guacamole

Creamy guacamole with avocado mashed smooth, then mixed with food-processed red onion, tomatoes, jalapeno, lime zest, and lime juice. Rested thirty minutes before serving.

byKalle Bergman

Roasted Grape and Arugula Grilled Flatbread

Grilled flatbread topped with roasted red grapes, arugula, crumbled Gorgonzola, and chopped walnuts. The grapes burst hot and sweet against the sharp cheese.

byMallory Leicht

Shiitake Ceviche Salad with Sea Beans and Popcorn

Shiitake ceviche salad with sea beans, lime, soy sauce, and Hoja Santa, topped with freshly popped popcorn. The mushrooms taste meaty and tangy in the citrus dressing.

byKalle Bergman

Honey Sriracha Peanut Sauce

Peanut butter simmered with honey, sriracha, soy sauce, brown sugar, rice vinegar, lime, sesame oil, and garlic. Sweet, spicy, and good on everything.

byChris Scheuer

Onion Jam

Onion jam made with chopped onions cooked in browned butter and sugar for thirty minutes, then simmered with red wine and sherry vinegar until thick and sticky. Jarred while hot.

byJess Lacey

End-Of-Spring Asparagus Caprese Salad

Asparagus caprese salad with fresh tomatoes, mozzarella, basil, and olive oil. A spring twist on the classic that takes about ten minutes to assemble.

byKalle Bergman