Recipes
Alisha Randell decides to spruce up one of the most classic French starter soups.
Brady Evans scours the blogs for a fresh vegan recipe, and fins this lovely soba noodle and pea salad.
Amrita Rawat with the classic American cookie, infused with just a little bit of India.
Nandita Nataraj overcomes her fear of fudge with this lovely recipe that turns out both moist and chewy.
It’s actually not that difficult to fit baking bread into a busy schedule, and no magic abilities are needed to get the bread to rise properly. Sara Clevering tells more.
The soft goat cheese in this spread is a perfect partner for the mild fava beans and the sharp crispness of the radishes.
Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor.
Grab a delicious little piece of Greece today. However, be weary of who you will be kissing, because you will smell like a stinky rose.
Sarah Kenney continues to be inspired by all of the spring recipes popping up everywhere.
Here at Honest Cooking we’re all about honest and straightforward food, and Tamara Novacoviç’s strudel is a perfect example of just that.
The King Of Pigs is back with one of his favorite ways of turning pork and fat into delicious comfort food.
Seasoned with lavender and thyme, which herald the return of spring, these roasted poussins are aromatic and flavorful, and just unique enough to be a memorable meal.
Dawn Hutchins throws another Tilapia on the barbie, and then packs it gently in a bun.
Aside from the fact that Papaya tastes great, it has health benefits reaching from the cardiovascular system to the digestive system.
Brady Evans continues the daring experiment to let her husband choose dinner this week.
Who doesn’t like crisped potatoes and leeks sliced in a pancake round?
Kalle Bergman on how to make the ultimate mother-approved Swedish meatballs.
Sweet caramelized tomatoes, fresh herbs, a slight kick from the chili and tang from lemon makes this chutney a great dip or spread.
Judith Klinger with a classic dish that usually lasts for a lot longer than just one meal.
Joan Nova creates a recipe that eventually turns out to be Italian.
Egg salad is one of those dishes that can quickly go from simple, yet tasty, to complicated and just gross. This one is the former.
Jerri Green with an excellent Derby Day suggestion on how to have your whiskey and eat it too.
Beets are not one’s typical aphrodisiac fare, but in this pasta they are worth a good long swoon.
Joan Nova with a healthier and more Mediterranean kind of ‘fish fry’.
A divine combination of white chocolate and raspberries wins Amrita Rawat over.
Even if you’re called the SpicieFoodie, sometimes you just have to settle for sweet peppers.
Brady Evans does something she’s never before done: she lets her husband peruse the recipes and select the week’s meals.
Even if you don’t know what Kladdkaka means, you will fall in love with this recipe from Johanna Kindvall.
A simple but authentic and legendary recipe that is found on many Mexican tables and at any Mexican or Tex-Mex restaurant around the world for Cinco de Mayo.
Nancy Lopez-McHugh finds herself coming home with a bag of lamb shoulder, and decides to put her braising skills to good use.
Tamara Novacoviç with a bread recipe that can pose as a “typical” bread from many different countries.
Tamara Novacoviç with a walnutty take on the classic Pesto Genovese.
Is there anything easier, better and more honest than a brownie? Jules Clancy doesn’t think so.
With spring in full swing and tomato plants and herbs a-bloomin’, it is officially salad season.
Never heard about Chicken Tinga before? Don’t worry, neither had Yvette Marquez-Sharpnack a few years ago.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Kathy Gori with a dish that can fool anyone that it’s actually not Meatless Monday.
Man-food expert Brian Lambæk keeps an open mind, and embraces the raw food trend.
Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. Perfect for Afternoon Tea.
Brittany Thomas about cruise ship gluttony and a recipe so filled with garlic it will make a grown man wince.
Black sesame seeds can be used to give Macarons more exotic and exciting look.
Amy Ta gets more than just a little bit excited about this recipe adapted from Quick Smart Cook.
Usually, Tamara Novacoviç’s Pesto Genovese ends up as the pasta sauce, but this time she gave it a more creative role. Roll! Role?
Even if Easter is over, lamb season is not – and these Tomato-Braised Lamb Shanks are both easy and delicious.
Will the appearance of cake pops at Starbucks mark the beginning of the inevitable cake pop backlash? Bria Helgerson is worried.
Natalie McLaury feeds her citrus addiction with a fresh and vibrant salad from Whole Foods.
When life hands you left over Risotto, make Arancini Di Riso – Crispy Fried Risotto Balls.
We love pancakes in all different shapes and sizes, and this creative version from Laura Davis is no exception.
Kristina Wiley finds herself ‘winning’ with this great left-over pork and brie sandwich.
Dum Aloo is delicacy of Kashmiri cuisine, potatoes are slowly steamed in yogurt and spices giving it a tangy spiced base.
In the spirit of topping burgers with interesting stuff, Joan Nova has a great tip for us.
Inspiration for cooking can come when you least expect it, and from the least expected sources.
Experimenting with favorite ingredients sometimes lead to new discoveries. Like this Spanified Carbonara from Joan Nova.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Valerie Harrison with her take on what might just be the comfort food of all comfort foods.
Nancy Lopez-McHugh tends the bar today, and mixes us a non-alcoholic Orange Spritzer.
Valerie Harrison with the story of one of the most famous baked Easter goods.
Culinary advice sometimes come from the most unexpected sources. Brady Evans with more.
Kelsey Hilts continues to experiment with natural dyes, and today the turn has come to Cupcake frosting.