Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Spiced Cranberry and Apricot Chutney with Mustard and Nigella Seeds

Cranberries and dried apricots cooked down with mustard seeds, nigella seeds and ginger into a sharp, jammy chutney for the Thanksgiving table, a cheese board or a grilled cheese.

byRinku Bhattacharya

One Door, Two Journeys: ÓX and Amma Don in Reykjavik

Imagine crossing a single unmarked door and setting off on two journeys at once: one through time, and one through the pantry of an entire country.

byJordi Luque Sanz

Lemon Pepper Chicken Drumsticks

Chicken drumsticks rubbed with lemon pepper and roasted until the skin is crispy. They cost next to nothing, are nearly impossible to dry out, and kids will eat them without complaint.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

Jamavar London: Michelin-Starred Taste of India in Mayfair

London has no shortage of excellent Indian restaurants, but few have made quite the impression on Mayfair’s dining scene as Jamavar. With a Michelin star to its name, interiors fit for royalty, and a menu that takes diners on a culinary tour of the subcontinent, it’s a restaurant…

bySharan Kuganesan

What to Eat and See in Rize, Türkiye’s Black Sea Region

Explore Rize, Türkiye's Black Sea coast, from misty tea gardens and mountain villages to traditional Turkish breakfasts, simit and local cuisine.

bySharan Kuganesan

L’Oiseau Blanc, Paris: A “Travel Book” Tasting Menu Through France

We tried L’Oiseau Blanc in Paris, through Chef David Bizet’s two-Michelin-star Travel Book tasting menu, with wine pairings and flavors from across France.

bySharan Kuganesan

Nika Vacheishvili's guest house and winery in Ateni, Shida Kartli

Shida Kartli: Georgia’s Wine Region of the Kings

Paul Rimple on Shida Kartli, the heart of Georgian wine: Chinuri, rare grapes like Buza and Chkapa, and the winemakers worth the drive from Tbilisi.

byPaul Rimple

Badshah Social: Mughal India Meets Brooklyn Royalty

Badshah Social brings modern Indian dining to Brooklyn near Barclays Center. Here’s what to order, from crispy spinach chaat to lamb nihari.

bySharan Kuganesan

WHAT'S NEW

Dal Makhani: Creamy Black Lentils with Kidney Beans, Butter and Cream

You have probably ordered it at an Indian restaurant: dal makhani, whole black lentils and red kidney beans simmered for hours with tomato, butter and cream until they turn rich and silky.

byAnita Mokashi

Greek Chicken Souvlaki Bowls

Souvlaki bowls are the Greek answer to the grain bowl trend. Marinated chicken thighs charred and piled over rice with tzatziki and fresh vegetables.

byKalle Bergman

Thai Green Curry with Chicken

Thai green curry, coconut-based, with a bright herbaceous heat from green curry paste, basil and kaffir lime leaves.

byKalle Bergman

Pot-au-Feu: French Boiled Beef Dinner with Carrots, Leeks and Turnips

Pot-au-feu is a legendary French boiled dinner. Beef and root vegetables simmered gently in water until the meat is tender and the broth turns rich and clear.

byHervé Palmieri

Aloo Matar – Peas with Potatoes

Aloo matar: potatoes and peas in a spiced tomato sauce with cumin, mustard seeds, garam masala, and yogurt. Thirty minutes from cumin seeds hitting oil to dinner.

byAnita Mokashi

Turkey Meatloaf with Zucchini and Panade

Turkey meatloaf gets a bad reputation for being dry and bland. This version adds moisture through grated zucchini and a milk-soaked panade, and loads up on Worcestershire and mustard for flavor.

byKalle Bergman

COOKING SCHOOL

How to Make Guanciale at Home

Learn how to make cured Italian-style pork jowl that can be used in a variety of dishes, including pasta carbonara, to add a delicious depth of flavor.

byChef Ashley Quick

DRINKS

Can Natural Wine Age? A Fourteen-Year-Old Bottle in Burgenland Says Yes

The standard knock on natural wine is that it won't last. At Taubenkobel, a flight of old Gut Oggau vintages puts the claim to the test.

byJordi Luque Sanz

Severed Sun: A Bourbon Halloween Cocktail

Make the Severed Sun, a Halloween bourbon cocktail from The Haunting featuring grapefruit, ginger, sage and a blood-red Lambrusco float.

byAlyssa Holder

Mulled Wine Gift Bags

Muslin bags filled with cinnamon, vanilla, cloves, allspice, and cardamom for mulling wine. A 10-minute homemade gift tied to a bottle.

byKalle Bergman

Warm Spiced Rum Pear Cider

A warm rum pear cider made with apple cider, sliced pears, cardamom, ginger, cinnamon, and lemon. Simmered for thirty minutes and served with rum in each mug.

byStacey M Doyle

Texan Morgue-a-Rita

The Texan Morgue-a-Rita is a smoky, mezcal-style margarita: blanco tequila, fresh lime, and a smoked simple syrup, rimmed with black volcanic lava salt.

byKalle Bergman

Spooky Screwdriver

This Halloween cocktail layers grenadine, orange juice, and black-tinted vodka in a martini glass, poured slowly over a spoon for distinct, dramatic strata.

byReena Retuta

Strawberry Rhubarb Mint Mojitos

A strawberry rhubarb mint mojito made with homemade simple syrup, muddled mint, fresh lime juice, white rum, and club soda. Deep pink and tart.

byJulia Mueller

NEWEST RECIPES

Nihari: Slow-Cooked Beef Shank Stew with Ginger and Warm Spices

Slow-cooked beef that falls off the bone in a thick, glossy gravy, spiced with ginger, fennel and warm spices: that is nihari, a classic from Pakistan and North India.

byNagalakshmi Viswanathan

Miso Ramen with White Miso and Tahini

Miso ramen is the rich, savory, deeply comforting bowl of noodles that Japanese ramen shops have turned into an art form. This home version uses chicken broth enriched with miso, tahini, and soy sauce.

byShannon Lim-de Rooy

Vietnamese Lemongrass Chicken with Caramel Glaze

Chicken thighs marinated with fresh lemongrass, garlic, shallots and fish sauce, then stir-fried in a dark caramel until sticky and glossy. Serve over jasmine rice; about 10 minutes at the wok.

byLan Pham Wilson

Gratin Dauphinois: French Potato Gratin with Cream, Garlic and Nutmeg

Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes.

byHervé Palmieri

One-Pot Chicken Enchilada Rice

Chicken enchilada flavor without rolling tortillas: seared chicken thighs, rice, red enchilada sauce and black beans cook together in one pot, topped with melted cheese and avocado.

byNancy Lopez-McHugh

Korean Beef Bowl (Bulgogi-Style)

Bulgogi-style beef bowl: thin-sliced flank steak marinated in soy, grated pear, garlic and sesame, seared in a hot skillet and piled over rice with a runny fried egg.

byHonest Cooking

Kourabiedes: Greek Butter Cookies with Almonds and Powdered Sugar

Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt.

byPam Kanavos

Roasted Fennel and Apples with Cranberries and Walnuts

Fennel wedges, apples and fresh cranberries roasted until tender and caramelized, finished with toasted walnuts, shaved Parmesan and a horseradish-dill apple cider vinaigrette.

byKalle Bergman

Aloo Gobi (Potato and Cauliflower Curry)

Aloo gobi is an Indian home-cooking staple built from two vegetables and a spice tin. Potatoes and cauliflower, dry-roasted with cumin, turmeric and a handful of other spices until tender and golden.

byHonest Cooking

Blackened Chicken with Dirty Rice

Blackened chicken thighs seared hot in cast iron, served over dirty rice made dark and savory with chicken livers, the holy trinity, and Cajun spices.

bySusan Benton

Tosca Cake: Six Mini Almond-Caramel Cakes

With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy.

byKalle Bergman

Classic Lobster Bisque with Cognac and Cream

Making lobster bisque at home sounds like a project, and to be perfectly honest it kind of is, but it is so worth the trouble.

byKalle Bergman

Cuban Picadillo with Olives and Raisins

Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo.

byKalle Bergman

Panko-Crusted Baked Mac and Cheese

Baked mac and cheese with a from-scratch sauce of sharp cheddar and Gruyere, poured over elbow macaroni and baked under a buttery panko crust until golden.

byHonest Cooking

Shorbat Adas: Lebanese Lentil Soup with Cumin and Lemon

Shorbat adas is delicious: a smooth, golden Lebanese lentil soup of red lentils, onion, carrot and cumin, finished with a big squeeze of lemon and a spoonful of olive oil.

byLail Hossain

Chicken Cacciatore with Olives and Capers

Chicken cacciatore, hunter's-style chicken, is the no-fuss Italian braise that has fed families for generations. Chicken pieces are browned and simmered with tomatoes, peppers, onions, olives and herbs until the meat falls off the bone.

byVeronica Lavenia

Filipino Caldereta: Tomato Stew with Liver Spread and Olives

Turns out the liver spread is the best part of caldereta. This Filipino stew is beef or goat braised in tomato sauce until tender, then enriched with liver spread, with potatoes, carrots, bell peppers and olives.

byAng Sarap

Lingonberry-Poached Pears with Whipped Cream

Poached pears sound like something that might have been served at a dinner party hosted by Marie Antoinette in the late 1700s. And, come to think of it, they probably were.

byKalle Bergman

Roast Pork Tenderloin with a Honey-Mustard Glaze

Pork tenderloin is the leanest cut of pork there is, and a hard sear followed by a short roast gets it juicy and blush-pink in the center, like a cheaper filet mignon.

byHonest Cooking

Bigos: Polish Hunter’s Stew with Sauerkraut and Kielbasa

Honestly, it is hard to think of a better use for a cabbage than bigos.

byMartyna Angell