In the Middle-East and Mediterranean, yogurt is a staple as an ingredient in cooling drinks. By Laura Bashar Yogurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, y...
Alec Torelli goes to the 2012 Gelato Festival to learn more about the culinary art of making gelato. By Alec Torelli What is Gelato? How is it different than ice cream? Most importantly, why is it so...
Christina Soong-Kroeger with a simple, gorgeous dessert for kids and grown ups alike. By Christina Soong-Kroeger I’ve made honey ice cream before but frankly, it didn’t rock my world. It ...
These mimosa egg and chive verrines are a simple and original way to serve eggs for breakfast or brunch. By Rachel Bajada Simply made by hard-boiling and separating free-range eggs, you can serve the...
A great recipe for a quick bread that’s very similar to the dough used for flatbreads and pizza doughs. By Bryan Picard Fresh bread gets people excited before a meal, especially when they know it was...
Nanette McLain gets inspired by The Boss at Toast in Ashbury Park, New Jersey. By Nanette McLain My iPhone has been a game changer; and three features led me to my most recent restaurant destination:...
A refreshing orzo salad that packs in the flavor and makes use of leftover chicken. By Sarah Khanna Orzo has been a part of life – my colds and my stomachaches – for as long as I can reca...
When Brenda Benoit’s family gets a sudden hunger attack their first instinct is to head straight to Moon Thai & Japanese Cuisine. By Brenda Benoit Salmon Sashimi At Moon Thai & Japane...
Meet Honest Cooking contributor Shuchi Mittal from the blog 29 Calories. By Kalle Bergman Shuchi Mittal cooks with the heart of a poet. She likes to create simple, wholesome food, with an effort to r...
This savoury mille feuille is layered with seasonal mushrooms, roast hazelnut cream, a spread of goat’s cheese and caramelised onions. By Rachel Bajada Mille-feuille croustillant aux champignons avec...
The delicious pesto can be used for a variety of meals, including as a raw sauce for pasta, grilled chicken or fish. By Carrie King Sometimes, I measure my success in the kitchen by how empty our fri...
Kathy Becthel takes us on a culinary trip through the second largest city in the Veneto region, Verona. By Kathy Bechtel Piazza delle Erbe, Verona Verona is one of the most beautiful cities in the Ve...
To make your own pie dough, it is helpful to know a little bit of the science behind the crust. Marissa Sertich with more. By Marissa Sertich When I enter the grocery store, pints of strawberries and...
This simple, but impressive lemon garlic shrimp recipe, is perfect for those hot summer days. By Katherine Ingui Shrimp, Chickpeas, and Lemon. Let me first say: this recipe is must-have for hot, summ...
For more than 15 years, Jacquie Greaves Monda and her husband Antonio Monda, have entertained international stars in their apartment serving excellent food to extraordinary company. By Riccardo Costa...
Mitch Weinstein visited the opening night of the NYC outpost of the much hyped Mission Chinese Food. By Mitch Weinstein Last Tuesday: “Opening” night, and a friend and I were lucky enough...
In homage to the famous chocolate spread, Rachel Bajada creates a healthier but equally delicious version. By Rachel Bajada The French absolutely love Nutella – and in all fairness, so do most ...
For those who didn’t make it to The Great Googa Mooga Festival last weekend, check out Eric Sohl’s photo tour of the spectacle. By Eric Sohl The Great Googa Mooga, held in Prospect Park l...
Cuttlefish – simply, but deliciously, prepared to throw on a hot grill. A perfect summer dish. By Rochelle Ramos I had actually never eaten cuttlefish up until I met my husband and moved here t...
With the combination of quinoa and fresh garbanzo beans, this protein packed side is a meal in its self. By Alisha Randell The markets and gardens everywhere are bursting with edible blooms this time...
A bunch of brave young epicures get their first taste of home grown radishes. By Erin Taylor A group from Miss Reilly’s first grade class stood around a raised bed with me. We peered through thick gr...
Locals in Salò, Italy, name La Casa del Dolce the best place for gelato in town. Ambra Meda decides to check it out. By Ambra Meda In an elongated bay on the upper Garda area, lies the charming town ...
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine...
Sarah Kenney presents a great idea for a fantastic way to prepare lamb for Memorial Day weekend. Text And Photo By Sarah Kenney The rosemary and garlic infuse the lamb with wonderful aromas I had ano...
A wonderfully refreshing summer drink that can be served both virgin, and with a slight kick. Text And Photo By Sylvie Shirazi A cool glass of honey ginger lemonade seems just right on one of those l...
The best part of making a bbq dry rub yourself is that you can control the ingredients that go into it and make it taste the way you like. Text And Photos By Pamela Braun Memorial Day Weekend is comi...
Kristina Wiley makes a batch of Cook’s Illustrated oven baked fries with a deep fried fries drool factor. Text And Photo By Kristina Wiley Hello new favorite side dish! Oven baked fries normall...
Nancy Lopez-McHugh with a recipe that will allow your vegan friends to enjoy Memorial Day barbecues just as much as the meat eaters do. Text And Photo By Nancy Lopez-McHugh Memorial Day Grilled Vegan...
The third and final part in Joy Zhang’s lovely photo tour of the culinary wonders of Japan. By Joy Zhang Read the first two parts here and here. As a photographer, there are certain moments tha...
Meet Marissa Sertich, Honest Cooking’s own pastry master, and hear more about how her obsession for baked goods started. By Kalle Bergman Marissa Sertich is a New York based pastry cook and gra...
You are no longer following . Undo?
English
Suomi
Svenska