Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Federico Zanellato: The Italian Cook Who Built an Australian Kingdom

Most chefs dream of opening one great restaurant. Federico Zanellato and Michela Boncagni have built a kingdom. From the Italian-Japanese elegance of fine dining establishment LuMi, to volcanic pizza ovens, artisan bakeries, frozen yoghurt shops and a warmhearted trattoria, eleven businesses…

byJordi Luque Sanz

Shiv Supper Club: Scottsdale’s Opulent Dining Destination

Old Town Scottsdale’s Camelback Road corridor has seen plenty of openings come and go, but when Riot Hospitality Group took over the former Mint Lounge space in early 2025, they had ambitions beyond opening another bar with food. Meet Shiv Supper Club, Arizona’s first…

byAlyssa Holder

Spiced Salmon Tacos with Cilantro and Jalapeño Slaw

Salmon fillets rubbed with chili powder and cumin, baked, and served in corn tortillas with a cilantro-jalapeno-lime cabbage slaw and crumbled goat cheese.

byKelli Lyn

TRAVEL, HOTELS & RESTAURANTS

Prospect Berkshires: A Modern Cabin Hotel Worth Visiting Every Season

A weekend at Prospect Berkshires; 49 cedar cabins, Finnish saunas, a heated saltwater pool, and one of the best restaurants in the region, all just 2.5 hours from NYC or Boston.

bySharan Kuganesan

A Weekend at Civana: Where Wellness Isn’t Prescriptive

A wellness resort in the Arizona desert where joy comes before prescriptive routines. Three days of desert bathing, matcha pancakes, and figuring out what wellness actually means when nobody's telling you what to do.

byAlyssa Holder

Beginner’s Luck in Old Town Scottsdale: Comfort Food without Borders

Walk into Beginner’s Luck, and you might start asking yourself a few things. Who decided potato chips belong on mac and cheese? Why does this taste so familiar, and so different at the same time?

byAlyssa Holder

D Maris Bay: The Turkish Riviera Resort You’ll Never Want to Leave

There are beach resorts, and then there are places that make you forget the rest of the world exists. D Maris Bay, tucked into a quiet cove on Turkey's Datça Peninsula, is firmly the latter.

bySharan Kuganesan

Dining at Amar Barcelona: Catalan Cuisine, Oysters, and 800 Bottles of Wine

A refined seafood destination inside El Palace Barcelona, Amar blends Catalan and Mediterranean traditions with opulent luxury to deliver one of the city’s many standout dining experiences.

bySharan Kuganesan

WHAT'S NEW

Butterbeer Cocktail

Spiced rum, butterscotch schnapps, peach brandy, and ginger schnapps stirred cold and poured over a single large ice cube. Garnished with maraschino cherries. Butterbeer for adults.

byMorgan Greenhalgh

Steamed Pork Bao with Preserved Vegetables

Steamed bao buns filled with minced pork stir-fried with salty and sweet preserved vegetables, soy sauce, cooking wine, and sesame seeds. Dough proofed and steamed for twelve minutes.

byAnn Low

Tikka Masala Spiced Chickpeas and Cauliflower

Tikka masala spiced cauliflower and chickpeas roasted at 400 degrees F with a homemade blend of cumin, coriander, paprika, turmeric, and cayenne. Crispy and golden.

byRobin Runner

Brown Bread Vodka Cocktail

A cocktail that tastes like brown bread: heavy cream steeped with bread crusts, shaken with vodka and a homemade molasses-cinnamon syrup. Three components, one memorable drink.

byAnnelise McAuliffe

Edamame Succotash

This succotash combines shelled edamame, fresh or frozen corn, and diced bell peppers cooked in bacon drippings with a splash of red wine vinegar. Chopped plum tomatoes, basil, and crumbled bacon are folded in at the end.

byNatalie McLaury

Smokey Sweet Potato and Black Bean Tacos

These roasted sweet potato and black bean tacos are vegetarian tacos that people actually get excited about. The sweet potatoes roast until caramelized and slightly smoky, the black beans add a deep earthiness, and a quick lime crema tops it off perfectly.

byKalle Bergman

COOKING SCHOOL

How to Cook Every Type of Lamb

Lamb is delicious, nutritious and a great way to expand your culinary repertoire. This guide will help you confidently buy it, prepare it and successfully cook it. It's not as difficult as you think.

byHonest Cooking

DRINKS

Orange-Strawberry Spritzer

Fresh strawberries blended with orange juice, strained through a fine mesh sieve, and topped with sparkling water over ice. A five-ingredient summer spritzer.

byPriya Lakshminarayan

Strawberry-Lime Spiced Rum Moscow Mule

Strawberry-lime spiced rum Moscow mule with muddled mint, ginger beer, and a squeeze of fresh lime. Deep pink, fizzy, and warm flavors from the spiced rum .

byTaylor McBride

Vanilla and Raspberry Iced Coffee

Iced coffee made with espresso ice cubes melting into vanilla and raspberry-flavoured whole milk. Garnished with fresh raspberries. Starts sweet, ends strong.

byShuchi Mittal

Springtime Raspberry Mojito

Raspberry mojito with fresh berries muddled with mint, sugar, lime juice, and white rum, topped with club soda over ice. A spring twist on the classic.

byLyubomira Lsl

Refreshing Pineapple Margarita

Pineapple margarita with blanco tequila, triple sec, fresh lime and lemon juice, pineapple juice, and a coarse salt rim. Shaken and strained. Cheers!

byStacy Feyer-Salo

Lavender Earl Grey Iced Tea

Earl Grey iced tea steeped with dried lavender buds and sweetened with honey. 8 bags, 5-7 minutes, strained, chilled, and served over ice. Doesn't get any more refreshing than that.

byKate Donahue

Cool Piña Colada Smoothie

Piña colada smoothie with frozen pineapple, frozen banana, flaked coconut, Greek yogurt, and pineapple juice. No added sugar. Cold, thick, balanced, healthy - and very very tasty.

byAngie Wright

NEWEST RECIPES

Our Favorite Chicken Tinga Recipe

Chicken tinga is a Mexican classic, and for good reasons. Shredded chicken breast simmered in a sauce of chipotle peppers in adobo, blended with tomato, onion, garlic, and reserved chicken broth. So delicious.

byYvette Marquez-Sharpnack

Spring Strawberry Cupcakes

Strawberry cupcakes made with fresh strawberry puree and chopped strawberries in a vanilla butter batter. Naturally pretty, moist, and full of real berry flavour.

byJocelyn Delk Adams

Mango, Mint, and Pea Salad

Mango, mint, and pea salad with watercress, dressed with lime juice, salt, and pepper. No oil, no cooking. Sweet mango, crunchy peas, cool mint, and peppery greens.

byAbbe Odenwalder

Backyard Grilling Barbecue Sauce in 20 Minutes

Homemade barbecue sauce from Southern Living, adapted with ketchup, brown sugar, honey, vinegar, smoked paprika, and cayenne. Simmered twenty minutes until thick.

byLaura Davis

Crispy Shrimp Tacos With Peach Salsa

Crispy shrimp tacos with a cayenne flour coating, served in warm corn tortillas and topped with fresh peach salsa. Crunchy shrimp, cold sweet salsa, lime and jalapeno.

byKristina Wiley

Positanese Pizza: Raw Tomato Pizza from the Amalfi Coast

A raw-salsa pizza from Positano on the Amalfi coast — peel-and-marinate tomatoes, crisp cast-iron crust, and a broiler finish. No pizza stone required.

byHonest Cooking

Asparagus and Lemon Orzo

Orzo cooked in chicken stock with turmeric, tossed with blanched asparagus, lemon juice, olive oil, garlic, Dijon mustard, and fresh herbs. Served warm or cold.

byDanelle MC

Grilled Sesame-Ginger Eggplant with Fried Rice

Grilled eggplant and yellow zucchini marinated in coconut aminos, sesame oil, ginger, and garlic. Served with vegetable fried rice. A full plant-based plate.

byChantelle Zakariasen

A Southern Table: Rhubarb And Blueberry Crisp

A crisp of cups rhubarb and two blueberries with sugar, topped with a crumble of flour, oats, brown sugar, butter, cinnamon, and nuts. Served warm with ice cream.

byLaura Davis

Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw

Crispy tilapia tacos seasoned with ancho chile powder, topped with blended avocado sauce, shredded cabbage, and cilantro in warm corn tortillas.

byTara Noland

Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote

Mascarpone ice cream layered with fresh rhubarb compote. The base is dense and tangy, the compote is tart and pink. Churned, layered, and frozen.

bySarah Schiffman

Blackberry Rosemary Corn Muffins

Corn muffins with rosemary-infused butter, chopped rosemary, blackberries, and cornmeal flour. The rosemary is piney and warm behind the sweet-tart berries and grainy cornmeal.

byKathy Gori

Green Mango Salad With Avocado, Shrimp and Cashews

Green mango matchsticks tossed with boiled shrimp, cashews, and avocado in a sunflower oil dressing with rice vinegar, lime juice, and honey.

byJessica Smith

Strawberry Galette with Basil Crust

A rustic galette of fresh strawberries in a butter crust made with chopped fresh basil. Sugar, cornstarch, lemon juice in the filling. Baked until golden and bubbling.

byLindsay Russell

Greek-style Grilled Asparagus Salad with Tomatoes and Feta

Grilled asparagus tossed warm with cherry tomatoes, crumbled feta, red onion, and a dressing of olive oil, lemon juice, and fresh dill. Charred, vibrant, and spring-bright.

byKimberly Killebrew

How to Make Birria Ramen

Birria ramen is the fusion dish that sounds like it shouldn't work but 100% does. The rich, chile-laced consommé from birria replaces traditional ramen broth, and shredded braised beef tops the noodles. We're addicted, and soon you will be too.

byKalle Bergman

Grilled Asparagus With Haloumi

Grilled asparagus and thick-sliced haloumi with a simple mustard and olive oil dressing. The cheese grills golden and firm, the asparagus snaps with char.

bySimone Van Den Berg

Chicken Cordon Bleu

Chicken cordon bleu is a pounded chicken breast wrapped around ham and Swiss cheese, breaded, and fried or baked until the coating is golden and the cheese inside has melted into a molten pocket. When you cut into one and that cheese spills out? Amazing.

byKalle Bergman

Classic: Saltimbocca alla Romana

Saltimbocca means jumps in the mouth, and the name is no exaggeration. Thin veal cutlets are layered with sage and prosciutto, then quickly sautéed and finished with white wine and butter. It is ready in minutes.

byHonest Cooking

Peruvian Lomo Saltado

Lomo saltado is Peru's most famous stir-fry, a collision of Chinese wok technique and South American ingredients that came from the Chinese immigrant communities of Lima. Strips of beef sirloin seared screaming-hot with red.

byErin Rebecca