Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Burrito Bowl with Carnitas

Carnitas — Mexican braised and crisped pork — might be the best burrito filling ever invented, and turning it into a bowl means you get more of the good stuff without fighting with a tortilla that falls apart. The pork braises low and slow until it shreds, then gets crisped under the broiler…

byKalle Bergman

Citrus Palmiers

Palmiers are crispy puff pastry cookies made by folding a sheet of pastry layered with a sugared mixture into a multi-layered roll, then slicing and baking until caramelized. This version uses a citrus mixture of sugar, orange zest, and a pinch of salt.

bySonia Mangla

Squid Ink Carbonara with Leeks, Pancetta and Poached Egg

Squid ink spaghetti with leeks, smoky bacon, cold butter emulsified into the sauce, pecorino cheese, and a poached egg on top. The yolk becomes part of the sauce.

byHonest Cooking

TRAVEL, HOTELS & RESTAURANTS

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

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

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WHAT'S NEW

Frozen Greek Yogurt Pomegranate Bites

Greek yogurt and pomegranate seeds frozen in an ice cube tray with powdered sugar. Each bite cracks slightly and the seeds inside are still crunchy. Three ingredients.

byHonest Cooking

Black Chickpeas Salad

A salad of black chickpeas (kala chana) with onion, tomato, green chilli, boiled potato, and coriander. Dressed with lemon, amchoor powder, garam masala, and red chilli.

byAnamika Sharma

Tacos al Pastor

Tacos al pastor trace their origins to Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The vertical spit remained, but lamb was swapped for pork, and the marinade became a vivid red paste of dried guajillo and ancho chiles with achiote, garlic, and pineapple juice.

byKalle Bergman

Korean Steak Rice Bowl

A Korean steak rice bowl with hangar steak marinated in gochujang, soy sauce, and kiwi. Served over rice with raw egg yolk, kimchi, and sesame kale.

byTian Lee

Strawberry Almond Cream Tart

A strawberry tart with graham cracker crust, cream cheese filling with almond extract, whole strawberries in a pureed glaze, and toasted almonds. Chilled for three hours.

byPatty Price

Malaysian Seaweed Kerabu (Eucheuma Salad)

Malaysian seaweed kerabu with coral seaweed, belacan and chili paste, calamansi juice, torch ginger bud, roasted peanuts, and toasted sesame seeds. Served chilled.

byShannon Lim-de Rooy

COOKING SCHOOL

Bistecca Fiorentina: How to Make the Famous Florentine Steak

Learn about the history of the tender Florentine steak, where to enjoy it in the region, and how to cook it at home. Grab some friends and dig in.

byFilippo Trapella

DRINKS

Velvety Almond Kale Smoothie

Kale blended smooth with almond milk, then banana, almond butter, agave, and ice added. Green, thick, and the kale disappears behind the almond butter.

byHonest Cooking

Sriracha-Lada

A sriracha michelada: Dos Equis, sriracha, Worcestershire, lime juice, and a salt-rimmed pint glass. Two minutes, one drink, best served cold.

byHonest Cooking

Remolacha Reposado Cocktail

Reposado tequila shaken with beet juice reduction, lime, and cinnamon, topped with sparkling water. Deep red, earthy, warm-spiced.

byHonest Cooking

Blackberry Mint Margaritas

Blackberry mint margaritas muddled with fresh berries and mint, shaken with tequila and simple syrup. Dark purple, fragrant, and gone fast.

byHonest Cooking

Chocolate Butternut Squash Smoothie

A chocolate smoothie thickened with butternut squash instead of banana. Almond milk, chocolate Shakeology, pumpkin pie spice, and ice. Creamy and warm-spiced.

byHonest Cooking

Cranberry Orange Smoothie

Cranberry orange smoothie with frozen bananas, Medjool dates, and the key detail: a quarter orange WITH the peel on for depth. Dairy-free, naturally thick.

byAlyssa Ponticello

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

NEWEST RECIPES

Grilled Fish Tacos with Lime Crema

Grilled fish tacos with Mahi Mahi marinated in lime, cumin, and smoked paprika. Topped with cabbage, cilantro, avocado, red onion, and lime crema.

byHonest Cooking

Strawberry Jam Crumble Bars

Strawberry jam crumble bars with a buttery shortbread base, seedless jam, and an almond-cinnamon crumble topping. Three layers, baked twice until golden.

byLisa Lotts

Homemade Tahini

Homemade tahini from toasted sesame seeds and olive oil. Four cups of seeds, toasted until fragrant, processed with oil until smooth. Better than any jar.

byLail Hossain

Blueberry Raspberry Muffins

Blueberry raspberry muffins with melted butter, vanilla, and a lemon glaze. Two cups of berries in a tender batter, baked until golden and drizzled with sharp lemon icing.

byTaylor Mathis and Sally James

Artichokes, Pancetta, and Cheese Cups

Puff pastry cups pinched around a filling of sautéed artichoke hearts, crispy pancetta, mozzarella, parmesan, and cream. Baked golden in a muffin tin.

byManuela Mazzocco

Chicken Khao Soi: Curry Noodle Soup

Thai khao soi with chicken legs simmered in coconut milk, turmeric, and spices. Boiled egg noodles, crispy fried noodles on top, and roast chili sauce on the side.

byTian Lee

Thyme and Garlic Roasted Sweet Potatoes

Sweet potato rounds roasted at 400°F (204°C) with garlic, thyme, olive oil, crushed red pepper flakes, and sea salt. Savoury, not sweet. Forty minutes on the top rack.

byRadhika Penagonda

Slow Cooker Shrimp Tikka Masala

Shrimp tikka masala cooked in a slow cooker for four hours with crushed tomatoes, yoghurt, garam masala, cumin, coriander, turmeric, and cayenne. Garnished with cilantro.

byRinku Bhattacharya

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup combines boneless chicken breasts with black beans, diced tomatoes, corn, and enchilada sauce in a single slow cooker pot. The chicken cooks in the broth for six to eight hours on low, then shredded and stirred back in.

byRelish