Hog Island Oysters that are delicious any way you make them, so try them both ways.
Nancy Lopez-McHugh with a list of 10 interesting facts about that lovely spice we know as cinnamon.
Sasha Gora blows her budget on bread at Alvar & Ivar each time she visits Gothenburg.
Discover the ease and flavor of bulgur with an Indian style savory porridge recipe – the Bulgur Upma.
The sourness of the buttermilk marinade creates a “fresh” aroma in the meat.
Miriam Garcia is Honest Cooking’s own queen of tapas. Read more about her food philosophy in our Meet the Team segment.
Oats doesn’t have to be turned into boring porridge. Try these carrot and paneer oats uttappams instead.
In Mexico, as in other Latin American countries, Tres Leches is the typical party cake.
Tiger Beer was the first locally brewed beer in Singapore. To this day, it still rules the night.
Touching delight for adults and kids these über cute bird shaped bread rolls are a perfect spring breakfast treat.
Bryan Picard serves a flatbread lobster roll with garlic butter and lemon. Delicious!
An elegantly simple dessert of chocolate crepes wrapped around minty whipped cream.
There’s no reason to buy fondant when you’re just a few ingredients and steps away from cheaper home made version of high quality.
Mandy Baca interviews Jonathan Cristaldi from the wine website The Noble Rot.
A traditionally meaty shashlik gets a vegetarian Indo-Chinese makeover by Priya Sreeram.
Olivia Caminiti with a step by step guide to making that perfect tuna melt sandwich.
With spring arriving quickly in the Northern Hemisphere, here’s a salad that’s perfect for those in-between-days.
These delicious muffins are healthy enough to be served for breakfast, featuring wheat germ and dried berries.
Pea soup is a hearty, warming winter meal and one of the signature dishes of the Netherlands.
Essentially a pork shank, the pig wing is cut from the fibula of the pig. Serve deep fried, accompanied by a cold beer.
Bananas Foster originates in New Orleans with the basic ingredients of brown sugar, butter, cinnamon, dark rum and banana liqueur.
Bill finds a nice respite for coffee at the Flying Squirrel Bakery Café in Alaska’s quaint village of Talkeetna.
These homemade chocolates can be easily put together and made ahead of time, makes for a great sweet treat or gift.
This declicious layered portabella packs a lot of flavor and only dirties up one skillet.
Honest Cooking’s Nicole Criss with her take on the deliciously fresh and spicy tiger salad that she walked a mile to taste.
Try Ruby Moukli’s clever Saturday luncheon made up of the Friday fish and chips leftovers.
Sarma is the delicious Serbian take on classic filled cabbage rolls.
Suzie Castello with an Irish inspired Brazilian bread. Or is it the other way around?
Honest Cooking continues to highlight our many wonderful contributors. Today, meet Amie Valpone from The Healthy Apple.
Whatever season, fruits are always refreshing to enjoy and fun for kids to get creative with.
This salad might be one of the first Nordic inspired dishes you make at home, but its simple, quick and easy to get right the first time you try.
Seasoned with salsa verde, cilantro, limes and cerveza, this chicken is perfect for tacos, enchiladas or any other Mexican-style meal.
Nik Sharma serves up a deliciously hot chickpea salad based on a street food recipe from India.
Chocolate truffle and beet mousse candy cups with a delicious red wine and beet juice reduction.
Ruby Moukli with an homage to the Shake ‘n Bake of the 1970’s – meet the chicken version.
Irish Coffee is still the undisputed King of coffee based cocktails, no matter what’s trendy right now, and you should learn how to make it.
A simple way to preserve dried little fiery piri piri peppers using oil and whiskey.
Honey wheat pretzels dipped in a chocolate peanut butter mixture make for an easy, no bake treat.
A luscious crème caramel infused with Darjeeling tea and ginger. Perfect for any tea lover.
Profiteroles are the foundation to a variety of different pastries from gougéres to French wedding cakes.
Chicharrón is a dish made of fried pork skin. It is hugely popular in Latin America. And it it delicious.
Individual won ton cups filled with a healthy twist on classic baby spinach dip.
Mediterranean flavours for sumptuous layers of goodness in a granola yogurt parfait.
Ashley Gaudiano with the perfect suggestion for what to serve for Sunday meal this weekend.
A brown sugar and maple glaze on corned beef adds a sweet and spicy kick to your St. Patrick’s Day dinner.
Meet Ian Lai, teacher of urban agricultural programs and food sustainability – get advice on how to approach growing your own food.
This is a simple and light version of paella, without olive oil or spending hours in the kitchen.
Back from a trip to Turkey, Jehanne Ali goes on a mission to recreate some of the flavors of the Ottomans.
These golden fried lamb and chickpea nuggets from Amrita Chowdhury are as easy as they are addictive.
These mini merry puddings are perfect for those who really don’t have time to cook.
Ena Scheerstra introduces herself as a new contributor and shares the recipe and story behind Dutch pancakes.
Nancy Lopez-McHugh incorporates memories of Mexican Chocolate Caliente in this delicious chocolate cake.
Overripe persimmons, chevre, garlic and basil fuse with a homemade crust making a deliciously unique pizza.
After a day in the French Alps, Chris Scheuer warms up with this deliciously hearty soup.
Khandvi is a snack bite that comes from the state of Gujarat in India and it’s made with plain sour yogurt and chickpea flour.
A deliciously chewy and delightfully flavorful peanut butter cookie with no flour.
Kankana Saxena checks out the colorful street food choices in Kolkata, the capital of the Indian state of West Bengal.