Boozy French Toast with Grand Marnier
A French toast upgrade: soaked in a Grand Marnier custard and fried in butter until golden. Brunch just got a lot more interesting.
The Crispiest Smashed Potatoes
Roasted until perfectly crisp on the outside, salty, with a little hint of garlic and herbs, and mushy, moist on the inside. Flavors that make up the almost perfect side dish. It’s like the love child of mashed potatoes and French fries.
Duck Pie, Caviar, and Foie Gras: A Tasting at NYC’s Restaurant YUU
At Restaurant YUU, an 18-seat tasting counter in Greenpoint, Brooklyn, Yuu Shimano uses French techniques expressed through a Japanese lens.
Jamie Oliver’s Penne Arrabiata
Jamie Oliver's Penne Arrabbiata is a deliciously fiery, flavorful dish that combines the simple, rustic charm of Italian cooking with a touch of heat.
Nasi Goreng – Malaysian Fried Rice
Traditionally, Nasi Goreng is made with leftover rice and flavored with soy-sauce, lime or tamarind - then topped with meat, fish or vegetables and a fried egg. This one is fully vegetarian, and it is absolutely delicious as it is, but you can combine it it with any protein you like.
Dhingri Matar – Creamy Indian Mushroom and Pea Curry
Dhingri matar is a delicious Northern Indian curry, a combination of mushrooms and fresh green peas, simmered in a luscious, thick gravy.
Anchovy and Garlic Butter: One Butter to Rule Them All
Anchovies are finely chopped and smashed into softened butter with garlic, oil from the anchovy tin, and a handful of chopped parsley. The result? A rich, salty, garlicky spread that melts into toast, seasons a roast, or wakes up your eggs.
Rebellion in Pink: Alejandro Serrano, Spain’s Michelin-Starred Visionary
Alejandro Serrano is a rebel chef and in his eponymous restaurant in Miranda de Ebro, less than an hour away from Bilbao, he uses happiness and color to create his own way into success, becoming the youngest ever chef in Spain to earn a Michelin star.
Inside The Merrion: Afternoon Tea Luxury in the Heart of Dublin
The Merrion, a five-star Dublin stay offering refined Georgian elegance, Michelin-starred dining, and its iconic Art Afternoon Tea.
JW Marriott Los Cabos Relish the Heritage Festival
Relish the Heritage at JW Marriott Los Cabos, one of the top food festivals in Mexico, features Baja flavors, live music, and more.
Jonathan Brincat’s Noni: Malta’s Michelin-Starred Family Manifesto
Noni is chef Jonathan Brincat's nickname, and also the name he chose for his Michelin-starred restaurant in Valletta, the capital of Malta. There, he rediscovers history through cooking, and gives new life to his family traditions while writing a new chapter in the Maltese culinary saga.
Twenty8 NoMad: A Slice of New York in London
Truffle chicken, a towering seafood platter, a negroni featuring a guava & cheese pastry and an impressive martini menu -- all set inside a modern-day palm court.
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.
You Should Be Drinking: Bodegas Montecillo Viña Monty Rioja 2016
Montecillo’s Reserva comes out swinging—tar, red fruit, dusty leather, the works. Brutal but refined, like a wealthy pirate with a good tailor.
You Should Be Drinking: Rombauer Zinfandel
Falling in love with a California Zinfandel can almost get you cancelled in the wine-writing world, but as you all know, we don't really care about that stuff here at Honest Cooking.
You Should be Drinking: Domaine de la Galopiere Savigny-lès-Beaune 1er Cru ‘Aux Clous’
In a world where screaming the loudest seems to be rewarded, this wine stands out with its quiet confidence. And that's why you should be drinking it right now.
You Should Be Drinking: Rombauer Carneros Chardonnay
The Rombauer Carneros Chardonnay is an unapologetically classic expression of a California Chardonnay. And that's exactly why it is a wine you should be drinking right now.
How to Make Better Coffee at Home: 10 Expert Tips for a Great Cup
Let’s be honest—most of us have made some bad coffee. The kind that needs cream and sugar just to get it down. But great coffee should taste amazing on its own. With just a few small upgrades, you can make café-quality coffee at home—and never settle for stale or bitter brews again.
The Best Non-Alcoholic Brands for the Sober Curious
The sober curious lifestyle is making waves on social media and beyond. With a new segment of consumers opting out of drinking, many think non-alcoholic brands are here to stay. But which are the best ones to get started with?
Crispy Falafel Waffles with Tahini and Zhoug
We love this savory spin on falafel, pressed into crispy waffle form and layered with a spread of vibrant sauces, quick-pickled vegetables, and herbs.
How to Make Tender Carne Asada (Skirt or Flank Steak Done Right)
Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill. We’re sharing our tips on how to make supremely flavorful, tender, juicy carne asada right at home.
Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
Get the secrets to making an authentic German potato salad with olive oil and mustard. Made with rich beef broth and topped with chives, you will be craving this side at every summer barbecue.
How to Make Authentic Mexican Street Corn (Elotes)
Grilled corn, cotija, lime, and chili — this elotes recipe brings the legendary flavor of Mexican street corners to your backyard grill. It is one of our favorite summer recipes of all time.
How to Make Homemade Orange Sorbet
Sorbet is a no fat alternative to ice cream and makes a deliciously refreshing dessert or snack. It is very simple to make - all you need is fruit juice and a little bit of sugar.
Slow Cooked Pulled Beef Tacos
These pulled beef tacos are slow-simmered in a braising liquid made from red wine, black coffee, and a mix of warm spices. Cooked until tender, then shredded and tossed with the reduced sauce. Delicious!
Summer Fresh Apricot Salsa
No cooking required—just fresh chopping, a quick toss, and you're ready to scoop it up with chips or spoon it over grilled chicken. It's simple, seasonal, and helps you make the most of apricot season.
Beer Snack: Spicy Sriracha Roasted Peanuts
Need a new snack in your life? Make a batch of these Sriracha roasted nuts and have on hand a perfectly salty, spicy protein-packed snack with a hint of lime.
Strawberry Basil Window Cookies
These window cookies prove some combinations are worth trying. The marriage of fresh basil and strawberries is awesome, and the peek-through design makes them look bakery-pretty with very little effort.
Asparagus with Sauce Maltaise
This asparagus recipe pairs with a decadent sauce Maltaise from Chef William Drabble at Francatelli in London’s St. James’s Hotel.
Lobster Pizza with Mushrooms, Spinach, and Gouda
Lobster pizza - just the mere mention of it is enough to make your mouth water. Imagine biting into a crispy crust loaded with succulent lobster meat, melted gouda cheese, and wilted spinach.
Savory Dutch Baby Pancake with Sausage and Mushrooms
Who doesn't love a warm and fluffy dutch baby pancake for breakfast? And this savory version, loaded with cheese, mushrooms, and sausage, takes the classic dish to a whole new level.
Sicilian Orange Cake
The traditional, and ever-delicious orange cake from Sicily is sweetened with honey to create a deliciously rustic and fragrant dessert.
Crispy Zucchini Mini Frittatas
These kick-ass mini frittatas were originally created at Romano's Deli in San Diego in the 1960's and they generated quite a cult following locally. Now, you can make them at home, and maybe your family will cult-follow you!
Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert
Ripe plantains have this natural sweetness that works perfectly with butter, brown sugar, and a splash of rum. The whole thing comes together in one pan - caramelized plantains in a boozy sauce that you spoon over vanilla ice cream while it's still bubbling.
Pizza al Taglio: How to Make Roman Style Pan Pizza
Pizza al Taglio is Rome's rectangular pan pizza with a crispy bottom and fluffy interior. The high-hydration dough creates amazing air pockets, and it's perfect with simple toppings like tomatoes, mozzarella, and basil.
Provolone Potatoes au Gratin
I mean, we all know and love the traditional potatoes au gratin. It is a classic after all. But just like with flying, there are classes in the world of oven-baked taters. And you just got upgraded.
Kalács – Traditional Hungarian Sweet Braided Bread
Kalács is a traditional Hungarian braided bread, beloved for its soft, fluffy texture and delicious flavor. Made with milk, butter, and a touch of sweetness, kalács is perfect for special occasions, family gatherings, or holiday feasts.
Or just because.
How to Make Chimichurri Sauce
Bright, punchy, and raw in the best way, chimichurri is a classic Argentinian condiment that’s as versatile as it is easy to make. This version balances fresh herbs with garlic, olive oil, vinegar, and a touch of heat—ideal for grilled meats, roasted vegetables, or even as a marinade.
Katsu Fried Chicken and Rice Burger
These Japanese rice burgers will blow your mind. Instead of bread, you get seared rice patties holding crispy and juicy katsu chicken. The rice actually holds together beautifully, and that contrast between the crunchy exterior and tender chicken? Next level.