Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer.
A simple bread with a great crumb that never fails to evoke warm memories of childhood through smell and taste.
Light, fluffy and healthy silver dollar pancakes topped with homemade strawberry syrup and slices of banana.
Nancy Lopez-McHugh with a delicious suggestion for a Cinco de Mayo snack recipe.
A smooth silky cheesecake with hints of beer, on top of a salty pretzel crust.
What better recipe to solve an abundance of scallions than the simple and crowd-pleasing scallion pancake?
Amber Massey turns her salad obsession into a delicious Mexican slaw with spiced pepitas.
These sweet potato fries have a nicer taste than regular fries and are rich in fiber, beta-carotene, and zinc.
This is a divine blend of omega 3’s, antioxidants, fiber from flax seeds and raw, pure cacao powder.
Nothing beats a good, moist, cinnamon flavored muffin. It’s like biting into a piece of cinnamon bliss.
The perfect side dish for Spring, featuring roasted asparagus topped with a lemony panko mixture.
Yogurt becomes an everyday luxury when homemade. And it is surprisingly simple to do it yourself.
Fresh mango salsa spices up these comfy, crispy coconut chicken fingers.
This cashew chutney is an ideal dip or spread for crackers, chips, pita or breads wraps.
A spicy cake filled with almond paste, covered in coloured icing and topped with rich buttercream.
If you think a classic paella is too “fishy”, here’s a lovely and colorful vegetarian version.
This flavored milk is a combination of nutritious seven grains, vitamins and protein packed nuts.
Christine Curran serves up a fresh batch of gluten free morning glory muffins.
A comforting cake for a crazy day, a bad week, or just as a delicious treat.
High in protein, high in fiber and low in fat, almonds are not only delicious, but very good for you.
The late April heat in the Lone Star State doesn’t mean you can’t pull out the slow cooker.
This crisp and fragrant granola is easy to make and impossible to resist.
Chitra Agrawal video debuts on Honest Cooking with a “how to” guide to making radish yoghurt raita.
A delicious sliced layered vegetable dish typical for the Mediterranean island of Mallorca.
Alec Torelli stops by Pica Pica in Napa, and is deeply impressed with their Venezuelan cooking.
A fragrant vegetarian dish perfect for warming you up on a rainy day.
Nancy Lopez-McHugh serves up the classic French ham, cheese and egg sandwich.
Tamara Novacoviç about the most lovely pastry shop in Zagreb, Croatia.
A simple and delicate recipe, featuring wild green garlic, brown butter and lime tossed pasta.
Give in to the Art of Darkness and experience the sinister side of a classic dessert.
This French toast makes a fabulous Sunday (or any) morning treat for all Nutella lovers.
Once this drink is mixed, you have a well-balanced, complex cocktail batched and ready for you to cry on its shoulder.
Rochelle Ramos serves up some Portuguese comfort food of smokey sausage, spring peas and eggs.
Chewy granola bars are an incredibly easy recipe that can serve as a tasty breakfast or snack.
The Rusty Pelican is an iconic restaurant located in Key Biscayne staring right across the bay into Downtown Miami.
Stable yourself for a moving coffee experience at San Fransisco’s Stable Café.
Olivia Caminiti adds all her favorite ingredients to create the ultimate muffin.
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.
Marissa Sertich urges dieters not to blot their pizza nor sacrifice the butter on their toast.
A savory and delicious bread pudding filled with ham, cheddar, and red onions.
Ruby Moukli celebrates St George’s Day by digging into some of the culinary wonders of multiculturalism.
Alisha Randell is combining two cooking techniques, in search of the one perfect scrambled egg.
This recipe produces a creamy risotto, without the constant stirring.
Some might call drinking a Singapore Sling at the Raffles Hotel is “touristy”. Marissa Sertich calls it “festive”.
Don’t underestimate toasts. It may sound bland, but you have to see further than peanut butter and jelly.
Whole wheat and flax seeds impart a wonderful nutty aroma to the crackers, while giving a crunchy bite and texture.
In this dish, cauliflower florets have a crispy coating and are tossed in a mouth watering Manchurian sauce.
Marissa Sertich attended the Bumbu Bali Cooking School and came back with this report.
Spring is here and there is no easier time to “Eat Your Colors” for extra health.
Kalle Bergman talks to Matthew Orlando, Head Chef at Noma Restaurant in Copenhagen.
Moist and supple bread to the core is what fresh pumpkin puree does to this…
A hearty, warming curry made with whole yellow peas. The peas naturally add great flavor and aroma.
An acquired taste to many, Sanjeeta Kk has a way of making this plant taste delicious.
This basic balsamic vinaigrette is easy to make and pairs well with all sorts of salads.
A crumbly and spicy, honey-soaked biscuit finds satisfaction with a home-brewed Oatmeal ESB.
A simple baked eggplant dish that’s gluten-free, dairy-free and vegetarian.