An Australian interpretation of a German chicken pie borrowed from the English and the French. Confusing? No, delicious.
This delicious tart has a buttery crust filled with almond frangipane filling studded with plums.
It appears as if David Chang has done it again, this time with a duck as good as any in Chinatown, and perhaps just a little more special.
A blondie base made with brown butter is topped with a homemade caramel, roasted peanuts, and crushed pretzels.
Use as much heat as you like in the marinade and salsa for these shrimp tacos. And use the barbecue to cook the shrimp if it’s handy.
Crab cakes tend to be more popular in general, but these spicy haddock fish cakes, when done correctly, are just as tasty and rewarding.
This lovely Balkan Cherry Cake from Milica Cvetkovic can be served hot – straight from the oven.
Sasha Gora discovers savory Panki Chatni pancakes in a corner of Mumbai that tastes like the Gujarat region.
Turkey meatballs smothered in spaghetti sauce and provolone cheese and sandwiched between a lightly toasted hoagie roll.
Brown Tomatoes and Mozzarella marinated in port wine for a simple yet pleasing hor d’oeuvres…
This baby bok choy and avocado salad is fun, fresh, unique and as Chris Scheuer’s husband says, “amazingly delicious”.
Mike Crimmins with some fantastic tips on how to make your coffee taste much better.
This honey mustard chicken medley, is a lively and colorful dish in the Indo Chinese tradition of cooking – a perfect meal in 30 minutes.
Dig into Amie Valpone’s Vegan Pecan Pear Crisp recipe – it’s vegan, healthy, delicious and sure to please all tastes.
An Indian twist to a Mediterranean street food. Herbed falafel dunked in rich almond sauce.
Sawsan shares one of her favorite quick bread recipes along with a few basic technical notes to guarantee your success in making quick bread every time.
High in protein content and dietary fibre, the delightful chickpea gets a curried makeover.
The Nobis Hotel in Stockholm is the Swedish capital’s newest five star hotel. Kalle Bergman checked out both the accommodations and the food and came back with this video report.
In this new series, you will meet the many fantastic contributors that make up Honest Cooking. First out is Emiko Davies, who has been called “Renaissance Woman for the Internet Era” by Food 52’s Amanda Hesser.
Hoisin chicken rice bowls is a healthy Asian entree loaded with chicken, red peppers, and mushrooms.
This lemongrass pandan lemonade is a well balanced sweet, aromatic, citrusy drink.
A colorful spaghetti cooked in red wine and paired with spicy broccoli rabe.
In a vegan desert of Miami, Anthea Ponsetti and Andrew McLees are changing the rules with cookies that are vegan, and 100% natural.
Black eyed peas are an excellent source of calcium, and rate high in terms of nutritious value. They also blend well with Indian spices.
This candied clementine peel dessert is one of many candied orange and citrus peel recipes that Sawsan Abu Farha makes in the winter.
A savory side salad featuring roasted sweet potatoes and wilted greens tossed in a lemon garlic dressing.
Tequeños are small sticks of cheese wrapped in slightly sweet dough and fried to golden perfection. It wouldn’t be a party without them
A rich Burgundian beef stew inspired by recipes from Julia Child, Clotilde Dusoulier and Robert Carrier. Perfect to warm the cockles of your heart.
A delicious vegetarian black eyed pea dip from the banks of the Mississippi.
Instead of baking the caramelized mangoes with the usual sponge cake batter, here, they are paired with a golden yellow cake.
Francesca Re Manning learns the secret to the perfect salsa verde recipe from a hole in the wall in Testaccio, Rome.
Um Ali is a dessert that combines the creaminess of bread pudding and cinnamon nut stuffing of baklava.
Kelsey Hilts celebrates her blog’s two year birthday with some lovely cupcakes.
Pour in a tart shell and top with ice cream, add to a trifle dish with berries and amaretto cookies, or serve firm with gingersnaps- the possibilities are endless.
Today is St. David’s Day, and since St. David is the patron saint of Wales, Ruby Moukli celebrates with a classic Welsh tea cake.
Trix Middlekauff won our own Nancy Lopez-McHugh’s monthly YBR contest over at SpicieFoodie.com. Part of the price is having the recipe featured right here on Honest Cooking.
This straightforward way of cooking shad roe gives it a deliciously garlicky, lemony, buttery flavor, a crispy exterior, and a creamy interior.
Chioggia Beet and Fennel Salad – quick and easy, with julienned raw beets.
Appreciate the natural beauty of colorful fruits and vegetables by making this Rainbow Cake with natural dyes.
These lovely poached pears can easily be prepared in advance, and then reheated or served cold.
A healthy raw cashew and date spread, perfect for snacking without breaking any resolutions.
Queijadas is Rochelle Ramos’ favorite Portugese way to accessorize an espresso.
Despite its deceptive name, the mangosteen has no connection to the mango – except that it is also sweet and delicious.