A refreshing orzo salad that packs in the flavor and makes use of leftover chicken.
When Brenda Benoit’s family gets a sudden hunger attack their first instinct is to head straight to Moon Thai & Japanese Cuisine.
Meet Honest Cooking contributor Shuchi Mittal from the blog 29 Calories.
This savoury mille feuille is layered with seasonal mushrooms, roast hazelnut cream, a spread of goat’s cheese and caramelised onions.
The delicious pesto can be used for a variety of meals, including as a raw sauce for pasta, grilled chicken or fish.
This simple, but impressive lemon garlic shrimp recipe, is perfect for those hot summer days.
In homage to the famous chocolate spread, Rachel Bajada creates a healthier but equally delicious version.
Cuttlefish – simply, but deliciously, prepared to throw on a hot grill. A perfect summer dish.
With the combination of quinoa and fresh garbanzo beans, this protein packed side is a meal in its self.
A bunch of brave young epicures get their first taste of home grown radishes.
A healthy main dish featuring chicken, kale, and a freekeh-lentil pilaf.
A wonderfully refreshing summer drink that can be served both virgin, and with a slight kick.
Kristina Wiley makes a batch of Cook’s Illustrated oven baked fries with a deep fried fries drool factor.
The third and final part in Joy Zhang’s lovely photo tour of the culinary wonders of Japan.
Meet Marissa Sertich, Honest Cooking’s own pastry master, and hear more about how her obsession for baked goods started.
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots.
Satay is one of the must try Malaysian street food – charcoal grilled succulent skewered meat served with a delicious satay sauce.
Do you have what it takes to call yourself a foodie? Reid Nichols with a check list guest post.
Bill makes a pleasant visit to Chicago coffee roaster and cafe Asado Coffee.
Pallavi Gupta debuts on Honest Cooking with a delicious quartet of inspiring side dishes.
Chicken meatballs, orzo, and fresh vegetables flavored with spices and herbs, create a light, yet creamy soup.
Rhubarb in a custard filling, makes for springtime perfection from a Vermont kitchen.
Rebecca Orchant turns to her favorite life prolonging technique to save a bunch of lovely, tender spring veggies.
Kalle Bergman went to the Faroe Islands to feast on some of the best seafood in the world.
Candied orange peel dipped in orange flavored chocolate. Looks and tastes great.
Natas caseiras are perfectly sized, sweet, salty creamy and crispy Portuguese pastries.
And as we begin to celebrate summer with grills and backyards and whatnots, why not prepare yourself with a refreshing summery cocktail?
These deliciously chocolatey caramel tarts from Tania Cusack are impossible to resist.
It’s safe to say that everything Lynda Balslev bought at the market ended up in this dish.
Meet Dr. Phil, the eccentric Meat Scientist behind Certified Angus Beef.
Heather Sharpe serves an enormously decadent and flavorful plate.
Single serving size soft egg and creamy cheese tucked inside crispy toasted English muffin makes for an easy quick breakfast.
A moist and dense Bundt cake, fragranced with Lady Grey tea, orange, lemon and rosewater.
Khalilah Ramdene with a salivating new take on a classic flavor pairing.
A delicious gluten-free and vegan soup based on some lovely seasonal greens.
A lovely recipe for bruschetta bread with roma tomatoes, garlic, onion, lemon juice and olive oil, topped with feta and oregano.
A no-fuss, shaved summer salad, perfect for a backyard barbecue or a rooftop potluck.
You can make these delicious and healthy stuffed zucchinis in under 30 minutes.
Serve this refreshing appetizer with a chilled beer and your guests will be delighted.
Caprese salad with hydroponic tomatoes, watercress, and creamy mozzarella, is a great way to enjoy the flavors of freshly grown ingredients.
Although some beer purist maintain that mixing a beer with anything other than a cold glass is sheer blasphemy, the trend is catching on.
Nancy Lopez-McHugh reveals her mother’s secret recipe for red pozole.
Give this creamy dessert combination the benefit of the doubt. You will not be disappointed.
Do you trash the greens of the root vegetable Radish? Then, this dish is for you.
A delicious Herb Roasted Chicken with Lemon and Sage. Perfect for a family dinner.
Mariela Alvarez Toro shares a simple recipe, perfect for a weekend lunch accompanied with a big handful of greens.
Gregory Dal Piaz from our friends over at Snooth.com with a list of 8 must-try wines from Chile.
Cajeta is Mexican caramel, made with slowly-cooked sweetened goats milk and infused with spices and flavorings.
Menthya matvadi palya is a heartwarming, vegan, and high protein dish which is filled with nutritious greens.
Fruit crumble is always a great dessert choice. In this one pears are combined with lovely caramel topping.
Ruby Moukli serves scones made (almost) as they are at Balmoral, the royal residence in Scotland.
Fried Egg, Chilli and Tomato Spaghetti is simple fare but equally as delightful.
This soft cake, topped with a crusty nutty layer is the perfect accompaniment to the afternoon tea.
Elotes are a staple in Mexican street food, traditionally served on the cob, in a cup, topped with various toppings.
One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
Bowen Close serves a grown-up banana bread with nutty whole wheat flour and browned butter.
Christina Soong-Kroeger shares her love of food with her children and her recipe for a free-form apple tart.
Asparagus with ham, cooked egg, butter and parsley potatoes is the traditional Dutch way of serving white asparagus.