Fried Green Tomatoes Caprese Salad
This fried take on the Caprese salad swaps raw tomatoes for breaded, pan-fried green tomato slices and pairs them with warm, melting mozzarella. Sacrilegious? Maybe. Delicious? Definitely.
The Big Mediterranean Salad
Loaded with pomegranate and chimichurri and tahini dressing, smoked trout, grilled halloumi, and topped with a poached egg, this kale bowl proves that salads can be anything but boring.
Jalapeño Cheddar Cornbread Recipe
Moist, golden, and just the right amount of heat — a delicious jalapeño cheddar cornbread that pairs with everything.
Crème Brûlée: How to Make it at Home
The classic French dessert that combines rich, creamy custard with a crispy, caramelized sugar topping is surprisingly easy to make at home.
Chinese-American Orange Chicken (Better Than Take-Out)
Learn how to make crispy orange chicken at home with fresh orange juice, garlic and ginger, and a coating that stays crunchy. This easy recipe beats takeout every time.
Indian Lamb and Chickpea Fritters
Golden, crisp, and deeply delicious, these lamb and chickpea fritters are a delicious cross between a kebab and a pakora.
Malaysian Chicken Satay
Satay is one of the must try Malaysian street foods – charcoal grilled succulent skewered chicken served with a delicious peanut sauce.
Pound Cakes: Rustic Recipes for Real Life
Pound Cakes: Rustic Recipes for Real Life
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Dining at Eden Roc Cap Cana: From Omakase Under the Stars to Cave Dinners
Eden Roc Cap Cana transforms dining into theater. Chef Adriano Venturini’s menus move from star-lit omakase dinners to intimate cave feasts, blending Mediterranean finesse with Caribbean roots.
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.
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.
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.
Bring the Tiki Social Home: Mai Tai Have Another
After a visit to the Tiki Social pop-up at the Omni Berkshire Place in New York, I found myself craving the warmth of a tropical escape—and some solid Tiki cocktails at home. This pop-up is part of a summer rollout happening at 11 Omni hotels nationwide, featuring an immersive bar experience…
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.
How to Make Swedish Meatballs
From NORTH-Scandinavianish Cooking comes Kalle Bergman's recipe for the ultimate Swedish meatballs, served with a decadent, velvety cream sauce.
How to Make Brodo: A Magical Homemade Parmesan Broth
Brodo is a flavorful and aromatic stock that is a staple in many Italian kitchens. You'll never throw out a Parmesan rind again.
How to Make Danish Rye Bread (No Sourdough)
Bake traditional Danish rye bread without sourdough. Made with rye kernels, sunflower seeds, flaxseeds, dark beer, and yeast, this hearty loaf is perfect for smørrebrød and keeps well for days.
Creamy Cauliflower Soup with Garlic Bread
Some vegetables grow together with you. Cauliflower is one of them. This recipe turns it into a creamy soup and serves it with garlic bread.
The Four Meats Ragù Bolognese
There are few dishes as satisfying as ragù Bolognese. The classic Italian meat sauce, so often mistreated, but when done right - elegant, comforting and delicious all at once.
Crispy Baked Rosemary Polenta Fries
Delicious when dusted with a smoked sage salt or dipped in a garlic aioli, these baked polenta fries are a wonderfully crisp side.
Rustic Hungarian Potatoes: Tócsi
Learn how to make tócsi, a fast, simple and deliciously crispy potato recipe hailing from the Hungarian countryside.
How to Make Hummus Without Tahini
If you are allergic to sesame seeds, or just have a hard time finding tahini, don't worry. Using this recipe, you will get an absolutely delicious hummus anyway.
Greek Chicken Avgolemono
Chicken is gently pan fried, then smothered in a silky smooth, lemony Greek avgolemono sauce. Serve with rice or orzo.
Baked Sweet Potato and Chorizo Hash with Fried Eggs
Make a sweet potato and chorizo hash with eggs baked on top. A sheet pan recipe with smoked paprika, scallions, and Spanish chorizo — perfect for brunch or dinner.
Andouille Sausage and Cajun Shrimp Stuffed Potatoes
Surf ‘n turf, Cajun-style: shrimp, andouille sausage, cheese, and spice stuffed inside twice-baked potatoes. Delicious!
Chinese Braised Soy Sauce Pork Belly
Slow-braised pork belly in soy sauce and rice wine, simmered with ginger and star anise until glossy and tender. A Chinese classic, ready for your dinner table.
Rosemary Garlic Challah Bread
Make two beautiful challah loaves, packed with gorgeous rosemary and a hint of garlic. Perfect for your next dinner party or picnic.
Chicken Meatballs and Spaghetti with Tomato Sauce
When culinary creativity fails you, turn to a simple weeknight meal that always delivers. Simmer fragrant chicken meatballs in a rich tomato sauce and serve with al dente cooked spaghetti, and your family will be all smiles and mmm's.
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.
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.