Recipes
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.
Tamara Novacoviç with her Croatian take on the classic Southern dish. A simple, but delicious way of making eggs a lot more fun.
Kristina Wiley glazes away at a fine cut of pork tenderloin and ends up with a great Easter ham alternative.
Simone Van Den Berg with a combination that will stir spring feelings all around.
These lovely tarts will keep you going until 100 and beyond. Just like Great Aunt Tadsie.
A famous Tuscan dish, and the favorite of Giulia Scarpaleggia’s great-grandfather.
Laura Davis with a modern classic from the South, Deviled Eggs. Part one in a very tiny mini series of two parts.
These lovely Easter treats were inspired by a late night craving-expedition to the freezer.
Sarah Schiffman decides to go all in on these amazing coconut macaroons with lemon curd for Passover.
In Prague, Easter celebrations are more about welcoming spring than anything else.
Amrita Rawat gets a craving for Carrot Cake this Easter, and blames the ever present Easter Bunny for reminding her to eat more carrots.
Natalie McLaury with a childhood favorite cookie that she vows to start making a lot more often.
On one of her weekly expeditions to the Farmer’s Market, Tamara Novacoviç finds these beautiful crustaceans.
Joana Mendes about childhood Easter memories, and with the perfect recipe for Roasted Potatoes.
Miriam Garcia let’s us in on the secrets to making perfect Spanish Easter Torrijas, the Iberian answer to French Toast.
Tamara Novacoviç on Croatian Easter traditions, and with a recipe for the delicious traditional Easter cake.
Brooke Dowdy gets a book that inspires her to dig deeper into the world of flours.
Joana Mendes with a fresh vegetarian hamburger that will have even carnivores coming back for seconds.
Egg dyeing is an almost worldwide Easter tradition, and Kelsey Hilts has some great tips to natural dyeing.
Natalie McLaury continues to cook the magazines. Today, she brings us a wonderfully fresh salad.
Koulourakia are traditional Greek Easter cookies known for their distinctive braided shape, crisp texture, and subtle sweetness.
Bulgur is both delicious, healthy and very easy to prepare. Tamara Novacoviç with a fresh spring salad full of vitamins.
Joan Nova serves a deliciously healthy and creative low carb take on the classic Paella Marinera.
Brady Evans with a recipe she has developed a slightly worrying addiction to. Say hi to Sweet Potato Black Bean Burritos.
Kristina Wiley debuts on Honest Cooking with a twist on one of the most iconic dishes from the Sunshine State.
Jessica Flanigan decides to breathe new life into a classic French appetizer, and ends up with a delicious modern take on the retro dish.
A traditional Mexican soup that, like many other soups, will only taste better the longer you let it simmer.
Joan Nova decides pasta doesn’t have enough carbs. So she adds potatoes, and ends up with an unexpected match made very close to heaven.
Miriam Garcia turns a typical Christmas confectionery into an ice cream that deserves to be eaten all year.
Yvette Marquez-Sharpnack shares her secret family recipe for the classic Mexican Lent bread pudding Capirotada.
Scared of Fennel? Don’t be. Ewa Sack has a fantastic soup recipe for the fennel novice.
Brady Evans decides to turn what could have been a comfy one pot dinner into a restaurant worthy dish.
Salade Niçoise is one of the most classic salads in the world. Karen Chan with some tips on how to make a stellar version.
Jessica Flanigan with a Greek sauce that makes her forget her dreams of Hollandaise.
Chili means a lot of different things to a lot of different people. Laura Davis “invents” her own version.
There’s nothing like a great breakfast to get your day started just right. Amy Ta with her favorite morning dish.
Tamara Novacoviç digs deeper into her cheesecake addiction, and finally comes up with her suggestion for the ultimate cheesecake recipe.
A recipe that is really two recipes. A seafood symphony, or more correctly, a shrimp duet.
Natalie McLaury checks out the magazines, and decides to welcome spring with this asparagus dish.
Kalle Bergman with a classic flavor combination served the way the Danes like it. Apple Pork on dark rye bread.
This lemon cream cake, fit for a fancy party or just a weekend treat, is as delicious as it is pretty.
Making your own granola is something Honest Cooking applauds. Healthier, tastier and a lot more fun than store bought versions.
Eli Shayotovich rolls out the barbecue, and introduces a chicken to a can of Oskar Blues Pale Ale.
Diples, a classic Greek sweet treat, is served hot and fresh from the fryer by Pam Kanavos.
Unless you insist on picking the berries yourself, this dessert is so simple we’re not even sure it’s a recipe.
French toast is a brunch classic that most people love. Meet the adult version.
Tamara Novacoviç welcomes spring, and the annoying sound of lawnmowers, with this lovely Spinach Pesto.
Amrita Rawat makes a case for chiffon cakes, and offers a banana variation that sells us on the concept.
Valerie Harrison takes a cooking class with Chef Darin Paterson, and comes back with a few new tricks up her sleeve.
Nancy Lopez-McHugh decides to try making homemade stuffed cabbage rolls for the first time. We think they turn out pretty great.
True love is behind this Raspberry Mazarine, as the creator of the recipe is actually allergic to it herself.
Vancouver based Wilson Mak serves a great Japanese influenced tapa that is sure to be a smash hit as an hors d’oeuvre or an appetizer.
Tamara Novacoviç finds her Grandma’s recipe notebook and decides to give a rustic fruit cake a try. It turns out fabulous.
Rock Cornish Game Hen, Poussin or Spring Chicken? Same tasty bird, different names.
Laura Davis about the health benefits of ginger, and how you can make yourself some “good-conscience” candy and soda.
Often, the simplest pastas are also the best tasting pastas. This one certainly falls in to that category.
Soba noodles are a delicious way to explore the authentic flavors of Japan. Simple but sophisticated, they are perfect for both lunch and dinner.