From the 5:30 wake up, to rush during service, Laura Davidson shares what a typical day as a culinary student is like.
Prerna Singh with some sweet and savory shortbread cookies, inspired by her mother’s baking.
The selection of food in Malaysia is centered around starches: Rice and noodles. Jessie Chien recounts a casual, encounter with the latter.
This stunning vegetarian dish is a deconstructed spin on the flavors of pesto – surprisingly simple for how fancy it looks.
A pizza crust using whole wheat flour and a puree of three different greens. The result is a wholesome, pretty looking pizza crust.
Ambra Meda visits an up-scale boutique in Dubai entirely dedicated to the world a beloved exotic delicacy.
This cake is fragrant and reminiscent of the freshness of a bright early summer day.
Brenda Benoit visited the Old Lisbon Restaurant in Coral Way some time ago, and decided to try the newer location on Sunset Drive.
With just a hint of brandy, this citrus salad from Alisha Randell is all grown up.
Who doesn’t need a recipe for a quick, delicious crowd pleasing appetizer? These little morsels fit the bill on all counts.
Tamara Novacoviç with her take on what is the perfect homemade hamburger recipe.
The Malecon Restaurant in the Bronx claims to be the El Rey del Pollo – King of the Roast Chicken, and indeed it lives up to this deserving title.
Chilled Sago Gula Melaka – Sago pearls drenched with creamy coconut milk and rich palm sugar syrup.
These shortbread, or Nankhatai as they are called in India, are buttery and melt-in-mouth crumbly cookies.
Sometimes, one bold flavor is all you need. Jessie Chien welcomes summer with a recipe for black sesame ice cream.
Gilda Claudine Karasik cooks her way down memory lane with these spicy hipster black beans.
A velvety smooth pumpkin soup velvety with an added hint of Asian-inspired flavours.
After a cherry-shopping spree, Priya Mahandevan makes a delicious chutney from lovely semi-ripe cherries.
A beautiful red tart for the season when strawberries are abundant and you cant get…
With added protein from walnuts, this dish should satisfy your lunchtime cravings and keep your energy going all afternoon.
A delicious non-mayo based potato salad with a mediterranean twist.
First Hotel Skt Petri in Copenhagen, is the perfect base for your next gourmet trip to the Danish capital. Get a special offer here.
A light and healthy frittata is perfect for breakfast or dinner. Using farm fresh eggs to show off delicate squash blossoms, it is delicious.
Karla Diaz Cano goes on a mission to find the best food trucks in the city of New York. First up, Wafels & Dinges.
Restaurants have used microgreens for years because they are tasty and add texture. Luckily, they are now available for the home cook.
Partners Guido Martinetti and Frederico Grom have achieved huge success with their old style gelato shops.
You’ll find pleasure for your palate with this salad dressing full of fresh chopped basil and toasted pine nuts.
Kerabu Beehoon is a vibrant Malaysian dish of rice vermicelli tossed with sambal belacan, calamansi juice, and lots of herbs.
Bryan Picard with a delicious recipe for baked oysters with chive butter and aïoli.
The beet fettuccine is immersed in simple, but flavorful sauce, fueled by the garlicky goodness of garlic scapes.
Awwameh, loqaimat or loqmet el kadi are not only Arabic tongue twisters. They are all names for a popular middle eastern dessert.
Ambra Meda checks out the booza ice cream at Arabesq in the Dubail Mall.
Sure you could just drink coffee, but you can also use it to add flavor when grilling. Here’s Mike Crimmin’s caffeinated London Broil recipe.
Cassie Laemmli with a quick and simple, but utterly delicious, strawberry crumble.
This healthy wholegrain Finger millet chocolaty cake with a drizzle of Nutella sauce is a real delight.
Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream.
Advertising doesn’t always lie. Of the finer things in life happily some are affordable. Like homemade mustard.
Reena Pastakia had high expectations on Burmese cuisine. Did it live up to them?
Our friends over at Snooth takes us on a trip through Portugal to get us excited about discovering the country’s great vinous treasures.
The decadence that this dessert holds is undeniable to any sweet tooth and has been for generations.
An easy to make soup that’s delicious and very satisfying no matter the season with the added benefits of kale.
As the temperature is rising, you’ll need to reserve one hand for a sweet cup of this homemade ice cream, and the other for a brisk brew.
A deliciously deadly combo of cardamom and cinnamon makes this a great breakfast bread.
It’s strawberry season – that wonderful time of the year – so make sure to use as much of them while you can.
All you have to cook is the spaghetti. The sauce whips up in the food processor while the pasta cooks. That’s it. Dinner is prepared.
English muffins are super easy and fun to make. Together with delicious egg salad they make the perfect breakfast.
A lighter version of the Italian classic, made complete with summer’s star ingredients.
Oatmeal cranberry chocolate chip dough sandwiching a gooey chocolate filling.
Thai tea is steeped in a mixture of milk and sweet condensed milk to make a cupcake that tastes shockingly like its inspiration.
This fresh, colourful spring recipe makes use of seasonal vegetables at their peak.
Better known as Mexican Wedding Cookies, “Polvorones” can be traced back originally to Medieval Arab cuisine.
This comforting and rich version of French toast made with a pumpkin quick bread is a decadent breakfast that could easily pass for dessert.
Moist chicken breast flavored with lime and the sunshine of summer. Tossed with ripe tomatoes and creamy avocado, a perfect lunch any day.
Carly is a Contributing Writer at Honest Cooking. Her interest in “food as culture” led her to Paris, where she studied culinary criticism.
Smoked paprika is a great rub for barbecues or Mexican food. Here it flavors a lovely breakfast dish.
In the Middle-East and Mediterranean, yogurt is a staple as an ingredient in cooling drinks.
Christina Soong-Kroeger with a simple, gorgeous dessert for kids and grown ups alike.
These mimosa egg and chive verrines are a simple and original way to serve eggs for breakfast or brunch.
A great recipe for a quick bread that’s very similar to the dough used for flatbreads and pizza doughs.