Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

BBQ Turkey Burgers

Turkey burgers get a bad reputation because most people treat them like beef burgers, which they are not. Turkey is leaner, blander, and dries out faster - so you have to build the flavor and moisture into the patty itself.

byHonest Cooking

Grilled Swordfish with Salsa Verde

Swordfish is the steak of the sea - dense, meaty, and substantial enough to stand up to a grill without falling apart. A bright Italian salsa verde made from parsley, capers, anchovy, and good olive oil is the classic pairing.

byKalle Bergman

Strawberry Chia Pudding

Chia pudding made with almond milk, honey, and vanilla, layered with fresh strawberry puree in alternating spoonfuls. Five ingredients, no cooking, one hour to set.

byShannon Lim-de Rooy

TRAVEL, HOTELS & RESTAURANTS

Chatti Brings Kerala’s Toddy Shop Culture to NYC

Chatti brings the flavors and toddy shop culture of Kerala to NYC through chef Regi Mathew’s deeply personal menu of seafood, curries, cocktails and more.

bySharan Kuganesan

The Jungle Meets Fine Dining at Kása Palma in Manila

In a restored ancestral house in Poblacion, Makati, Paris-trained chef Aaron Isip has built a Michelin-starred love letter to the waters of the Philippines. It took him fifteen years in France, three pivots, and one long detour through grief to get there.

byJordi Luque Sanz

Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village

Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.

bySharan Kuganesan

Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants

Marea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.

byAlyssa Holder

Farzi NYC: Indian Curiosity and Reinvention in Tribeca

At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.

bySharan Kuganesan

WHAT'S NEW

Midsummer Peach Cider Cocktail

Midsummer peach cider cocktail with Rekorderlig Pear Cider, cachaca, and peach liqueur. Three ingredients, served over ice. Fizzy, sweet, and deceptively strong.

byHonest Cooking

Rainbow Swiss Chard Salad with Almonds, Roquefort and Blueberries

A raw salad of rainbow Swiss chard with roasted almonds, crumbled Roquefort, and blueberries. Dressed with a simple balsamic vinaigrette. Four ingredients, striking colours.

byJessica Dang

Easy Grilled Jerk Chicken

Jerk chicken is Jamaica in a single bite - fiery Scotch bonnet heat, warm allspice, thyme, and a charred crust that gives way to juicy, deeply seasoned meat. Real jerk is not just hot. The spice blend is complex and layered.

byKalle Bergman

Grilled Vegetable Platter with Halloumi

Grilled vegetables are the side dish that steals the show when done right - charred, smoky, and concentrated in flavor in a way raw vegetables never achieve. Add thick slabs of halloumi cheese that sear on the grill without melting.

byKalle Bergman

Grilled Corn with Basil-Blue Cheese Sauce

Grilled corn spread with a sauce of Greek yoghurt, crumbled blue cheese, and fresh basil. Finished with lime juice and crushed red pepper flakes.

byRinku Bhattacharya

Pesto Cherry Tomato Caprese Salad

Pesto caprese with mini bocconcini, cherry tomatoes, basil pesto, and Greek yogurt. No cooking. Everything tossed in a bowl and served at room temperature.

byValerie Harrison

COOKING SCHOOL

How to Make Tender Carne Asada (Skirt or Flank Steak Done Right)

Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill. We’re sharing our tips on how to make supremely flavorful, tender, juicy carne asada right at home.

byAmy Dong

DRINKS

Peach and Bourbon Limeade Slushie

Frozen peach bourbon limeade blended with fresh lime juice, sugar, and ice. Swap bourbon for rum if you prefer. A two-minute summer drink.

byCarlene Thomas

Summertime Spritz Wine Cocktail

Summertime spritz with muddled cucumber, blackberries, mint, Chardonnay, lemon juice, and soda water. Purple, fizzy, and herbal. A wine cocktail for warm evenings.

byHonest Cooking

Roasted Rhubarb, Strawberry and Rosemary Prosecco Cocktail

A prosecco cocktail with roasted rhubarb and strawberry puree, served with a rosemary sprig. The fruit is roasted with sugar until jammy, blended, and spooned into glasses.

byAbby Himes

Raspberry Brazilian Cocktail

Raspberry caipirinha made with muddled lime, sugar, cachaca, and fresh raspberries. Dark pink, tart, and fruity. Three ingredients and two minutes.

byJessica Potts

Frozen Strawberry Basil Rosé

Frozen strawberry basil rose blended with lemon juice and honey. The basil blends in completely and adds a peppery, herbal note underneath the cold strawberry and wine.

byDana Monsees

Pomegranate Smoothie

Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.

byChiChi Dodoo

Frozen Strawberry Margarita with Black Pepper

Frozen strawberry margarita with black pepper, tequila, triple sec, lime juice, and a sugar rim. The pepper adds a slow warmth behind the cold fruit and citrus.

byMichelle McVeigh

NEWEST RECIPES

Strawberry Crumb Bars

Three-layer strawberry crumb bars with a cake base, diced strawberry filling, and cold streusel on top. Baked in a 9x13 pan for an hour. Lifted out by parchment overhang.

byChris Scheuer

Sheet Pan BBQ Chicken Thighs

BBQ chicken thighs on a sheet pan are the answer to wanting that sticky, smoky, caramelized barbecue flavor without firing up the grill. The thighs roast until the skin crisps, then get brushed with sauce and finished under the broiler for a glaze that is almost charred.

byKalle Bergman

Grilled Swedish Salmon with Lemon-Mustard Potatoes

Grilled Swedish salmon marinated in soy and sugar, served with Dijon lemon potatoes, fresh dill, and grated Vasterbottensost cheese. A Swedish Thursday tradition.

byHonest Cooking

Spicy Pesto Grilled Cheese

A grilled cheese of brioche, spicy pesto, three cheeses (Fontina, Gruyere, Emmentaler), tomato, and prosciutto. Griddled golden until the cheese pulls in strings.

byMarissa Sertich

Pork Burgers with Grilled Apple and Cheddar

Pork burgers with Dijon mustard, thyme, and garlic, topped with melted cheddar and grilled apple slices. Savory pork, sharp cheese, sweet fruit.

byKara and Marni Powers

Grilled Fig and Blue Cheese Pie

Grilled pie with fresh figs, blue cheese, honey, and olive oil on a standard crust. Baked on indirect heat for 15 to 20 minutes. Savory, sweet, smoky.

byJerri Green

Strawberry Yogurt Cake

A no-bake strawberry yogurt cake made with Greek yogurt, fresh strawberries, honey, gelatin, and whipped cream. Set in a springform pan for five hours. Pink, light, and mousse-like.

byHonest Cooking

Grilled Paneer Tikka with Cilantro Chutney

Grilled paneer tikka marinated overnight in yogurt, ginger, garlic, mint, cilantro, and Kitchen King Masala. Charred on skewers and served with chutney.

byManali Singh

Three-Cheese Pesto Grilled Cheese

Three-cheese grilled cheese with goat cheese, cheddar, and parmesan layered over pumpkin seed pesto. Golden, melted, and done in about ten minutes.

byHonest Cooking

Stir Fried Butternut Squash with Grilled Shrimp

Butternut squash stir-fried until tender, then joined by shrimp marinated in turmeric, cumin, coriander, and chili powder. Garnished with cilantro. Golden and warmly spiced.

byRinku Bhattacharya

Baked Pear and Spiced Lentil Salad

Baked pear and spiced lentil salad with lentils cooked in cardamom, cinnamon, and vanilla tea. Topped with honey-baked pears, Meyer lemon, and fresh mint.

byAlisha Randell

Blue Cheese Stuffed Grilled Chicken

Grilled chicken breasts stuffed with crumbled Danish blue cheese and fresh basil. Secured with toothpicks, brushed with olive oil, and grilled until the cheese melts. A smoky, tangy summer main.

byJovina Coughlin

Spiced Ice Cream with Raspberry Sauce Swirl

Ice cream spiced with cardamom and black peppercorns, swirled with a thick raspberry sauce. Warm spice, cool cream, and tangy fruit in every scoop.

byHonest Cooking

Smoked Duck Salad with Plum Vinaigrette

Smoked duck breast salad with fresh oranges, ripe avocados, and plum vinaigrette. No cooking needed, just slice, arrange, and dress lightly.

byHonest Cooking

Baked Frosted Doughnuts

Baked doughnuts made from yellow cake mix, melted butter, and milk, dipped in a vanilla glaze of powdered sugar, milk, and vanilla extract. Ready in under 30 minutes.

byMichelle Keith

Focaccia

Focaccia is an olive oil-rich Italian flatbread with a crispy bottom, airy interior, and signature dimples that catch pools of oil and flaky salt.

byHonest Cooking

Thai Inspired Grilled Chicken Marinade

Thai inspired grilled chicken marinated in pickle juice, soy sauce, fish sauce, ginger, garlic, and chili flakes. Grilled and glazed with reduced marinade.

byHonest Cooking

Nasu Dengaku – Grilled Miso Glazed Eggplants

Nasu Dengaku: Japanese eggplant halved and cooked until creamy, glazed with salty-sweet dengaku sauce, and topped with toasted sesame seeds. Caramelised under heat.

byHonest Cooking

Wheat Berry, Corn and Cottage Cheese Salad

Wheat berry salad with corn, cottage cheese, black olives, red bell pepper, onion, and mint. Dressed with apple cider vinegar, honey, and mustard. Hearty and filling.

byPriya Sreeram

Mini Mango and Rhubarb Tarts

Mini tarts with mango and rhubarb filling, corn starch thickened, in a butter-powdered sugar shell. Baked at 350F. One-hand party food.

byCarolyng Gomes