Featured
Shrimp Your Quinoa with some great tips from Dawn Hutchins, and get valuable advice on how to identify sustainable seafood buys.
Learn how to make authentic Mexican chorizo at home and have the perfect ingredient ready to go for delicious tacos, sopes, or frijoles.
Steen Hanssen is back with more culinary wonders from Germany. This time, the Reibekuchen – German potato pancake.
When looking at the potential for the Grenache grape in the Golden State, Tim Elliott turns to lessons learned from the failures of Syrah.
Brady Evans realizes that there is usually a lot more food in the kitchen than you might be lead to believe.
Cindy Wang travels to Taipei and discovers Boîte de Bijou, a French patisserie so delightful that she wants to fold it up in her suitcase.
From a land far up north, comes a homemade berry soup that works just as well in a land down under.
For your next braai, why not fire up some Boerewors Rolls? Don’t get it? Meet South-Africas answer to Hot Dogs.
Natalie McLaury sets out to finally cook all those great recipes that she finds in the food magazines.
We happen to agree with the great Chef Ramsay that soufflés rock, and so we turn to Wilson Mak to make one.
This French classic combines rich, velvety chocolate with a silky smooth custard, creating a dessert that is as elegant as it is delicious.
This recipe takes the classic British-Indian favorite and brings it to your kitchen with straightforward steps and ingredients. The yogurt-marinated chicken is grilled to perfection, then simmered in a fragrant sauce spiced with cumin, paprika, and jalapeños.
When spring finally arrives, Nancy Lopez-McHugh runs towards the produce aisle to get her hands on some fresh spring strawberries for the breakfast shake.
With a few simple ingredients you’ll produce a seasoned salt that rivals even the most expensive grocery store varieties.
Asha Pagdiwalla serves up some yummy vegemite molasses lamb with a creamy mushroom and carrot soup.
Drop the mix says Sara Schewe, and gives you a very good reason to bake for real with this basic quick bread.
We all love ripe mangos, right? But don’t wrinkle your nose at the unripe ones, as they are excellent in a fresh spring sallad.
Brady Evans with some slow cooked oats that might just become your favorite food too.
This fabulous street food from Durban is a must-try for curry lovers. A hollowed out loaf of bread, filled to the brim with hot, spicy, steaming lamb and potato curry.
Tamara Novacoviç finally admits to her addiction to cheesecakes. But don’t worry Tamara, we’ll eat them for you instead.
Basa cheese is a traditional Croatian delicacy originating from the mountainous region of Lika. This simple, homemade cheese is made from whole milk and sour cream, creating a creamy and versatile spread.
Mujaddara is a delicious Middle Eastern dish, consisting of lentils, onion and rice, seasoned with a variety of aromatic spices.
Chef Dennis K Littley serves up a Roasted Red Pepper Sauce, and a suggestion on how to create a delicious Paduan Chicken And Shrimp Pasta.
Get introduced to Plum Clafoutis, a delightfully quick French dessert that just might be the ultimate indulgence.
Don’t tell anyone that these Chocolate Brownie Bites are really Vegan Date Nut Truffles before they have actually tried them.
Bill Walsh explores a bag of Bolivian Fair Trade Coffee from the West Village in NYC that scores pretty well in the coffee and tea index.
Nancy Lopez-McHugh with her take on the American version of the British scone. Perfect for the breakfast table, and a great match for the afternoon tea
Denise Sakaki travels to The Islands Of Aloha to discover the fifth taste of the often overlooked city of Hilo.
Honest Cooking loves all things green. Like this Sauce Verte for instance, made the old fashioned way.
Natalie McLaury decides to force winter out, with this summery recipe from Cooking Light.
Start your day right with these deliciously healthy Morning Glory Muffins, packed with orange zest, warm spices and a blend of whole grains.
Nancy Lopez-McHugh with a modern take on the classic Chicken Fajita that’s both fresher, leaner and quicker than the traditional version.
As spring is closing in, Christine Curran finds herself drawn to everything blueberry. And with this great recipe, how can anyone not?
Serve up a decadent breakfast casserole filled with all the good stuff you need to start your weekend the right way. Make the day before, and just pop in the oven in the morning.
Our Shanghai correspondent checks out the interior store-slash-tea house Cha & Living, and finds it the perfect place to spend a quiet afternoon.
Brady Evans doesn’t live anywhere close to a place that serves a decent enchilada with pumpkin sauce, so she takes matters into her own hands
Our Paris correspondent Hervé Palmieri serves up a lovely northern specialty that has very little in common with the Canadian version.
Our Berlin correspondent Steen Hanssen and Hawaii based photographer Urs Kuckertz team up to explain the marvelous German tradition of eating volleyball sized roast pork knuckles.
To be able to get through a whole day of St. Patrick’s celebrations, you’ll need to start off with a solid breakfast. Kelsey Hilts has the recipe.
This tart is not overly sweet, but full of natural goodness. The flavors of coconut, ricotta, walnuts and berries pair wonderfully.
Lars Hinnerskov Eriksen is a lover of all things swine, which is why we have given him his own column on the subject.
Tamara Novakoviç gives advice on how to manage human spring cleaning this year with the help of a lovely detox smoothie.
The wine dogmas of back in the day are long dead, and instead it is now the flavor of the food that decides what wine to drink with it.
Natalie McLaury’s first Cooking The Magazines post is a light, fast and easy gyros dish.
Inspired by Keith Richards, and his unknown culinary skills, Joana Mendes sets out to create the perfect meatless Shepherd’s Pie.
A delightful dish that works equally well as an hors d’oevre, fresh side dish or as the centerpiece of a brunch plate.
Our Bangkok correspondent Jessica Smith travels to Chiang Mai, and shares the city’s famous noodles.
Enjoy French radishes with just a little salt and butter, or as the crowning jewel atop these lovely goat cheese tartines.
This bread is delicious on its own, but if you want to go decadent – top it with lime curd or a dab of butter, and some toasted coconut.
Springtime in Tuscany is best enjoyed on a sidewalk café in Florence. But if you can’t make it there, you can get a bite of it with this fantastic apple tart.
Eli Shayotovic welcomes back a vital American brewery industry, and gives us a classic chili recipe to get us started with beer and food pairing.
Our South African correspondent Alida Ryder takes a trip down memory lane, shares fond memories of family Sunday lunches.
Veronica Gonzales-Smith from The Muy Bueno Cookbook shares one of her secret family recipes. We say Muchas Gracias
Bill Walsh stops by Chinatown Coffee Co. in Washington DC, and is so impressed with the coffee served that he gives it a top rating.
Denise Sakaki meets food blogger and cook Eric Rivera, and talks about his upcoming internship at the best restaurant in the world. Among other things.
If you have a hard time finding tahini, don’t worry. Using this recipe, you will get an absolutely delicious hummus anyway.
It’s not that chicken karaage is better than your normal fried chicken. It’s that it is SO much better that ?the Colonel might just retire out of respect.
Trattoria Arlati is one of those restaurants you only share with people you know will appreciate it. People like you.
Honest Cooking Editor In Chief Kalle Bergman bids welcome from his favorite hot dog stand.
Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called “fika”.