Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks

Fish Tacos with Mango Salsa

Fish tacos with mango salsa are the bright, tropical taco that makes you feel like you are eating on a beach in Baja. Seasoned white fish pan-fried until flaky, tucked into corn tortillas with a fresh mango-jalapeño salsa and a cool lime crema.

byKalle Bergman

Chipotle Shrimp Tacos With Mango Salsa and Guacamole

Chipotle shrimp tacos with mango salsa and avocado guacamole in warm corn tortillas. The shrimp are smoky and hot, the salsa sweet, the guacamole cool.

byAlexia Kannas

Grilled Radishes with Brown Butter and Thyme

Grilled radishes drizzled with brown butter and sprinkled with fresh thyme and sea salt. The radishes turn mellow and sweet on the grill. The butter is nutty and golden.

byDanae Halliday

TRAVEL, HOTELS & RESTAURANTS

Five Must-Eat Things in Stockholm: A Local’s Food Guide

From cardamom-scented kanelbulle to pickled herring at a classic smörgåsbord, here are the five foods every Stockholm visitor must eat.

byKalle Bergman

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

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

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WHAT'S NEW

Indian-Style Spiced Stir-Fry Cabbage

A whole head of cabbage stir-fried with fennel, cumin seeds, ginger, coriander, garam masala, chili powder, and tomato paste. Covered and cooked until tender with some bite left.

bySoni Sinha

Grilled Chicken Hearts with Parsley Vinaigrette

Brined chicken hearts grilled on skewers with a parsley vinaigrette of olive oil, red wine vinegar, and garlic. Firm outside, pink in the middle.

byAlaina Sullivan

Street-Style Carne Asada Tacos

Street-style carne asada tacos are the gold standard of Mexican street food. Thin-sliced, charred beef on doubled-up corn tortillas with nothing but white onion, cilantro, and a squeeze of lime. The meat is marinated in citrus.

byKalle Bergman

Bean and Spinach Enchiladas in Pumpkin Sauce

Bean and Spinach Enchiladas in Pumpkin Sauce fills whole wheat tortillas with a mixture of cooked black or pinto beans, sauteed onion and garlic, and wilted spinach. The pumpkin sauce is made by pureeing canned pumpkin puree.

byBrady Evans

Mexican Street Corn (Elotes)

Mexican street corn grilled until charred, coated in mayo, rolled in crumbled cotija cheese, dusted with chili powder or Tajin, and served with lime wedges.

byHonest Cooking

King Cole: Cousin of the Old Fashioned

Bourbon stirred with Fernet-Branca and simple syrup, served over ice with an expressed orange peel. A darker, more complex cousin of the Old Fashioned.

byHonest Cooking

COOKING SCHOOL

How to Grill Picanha – Easy Step by Step Guide

Known for its tenderness and flavorful fat cap, picanha is a must-try for grilling enthusiasts. This guide covers everything from choosing the perfect cut to grilling it to perfection, ensuring a delicious and authentic Brazilian barbecue experience.

bySuzie Castello

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

Pork Tenderloin, Raspberry and Brie Toasted Sandwich

Toasted sandwich with sliced pork tenderloin, melted Brie, and raspberry sauce. The cheese melts into the warm pork and the raspberry is tart and fruity.

byKristina Wiley

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 until the edges are lacquered and caramelized.

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

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

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