{"id":2236,"date":"2024-04-20T07:28:49","date_gmt":"2024-04-20T07:28:49","guid":{"rendered":"https:\/\/maag.codesupply.co\/food\/?page_id=2236"},"modified":"2026-07-18T05:26:53","modified_gmt":"2026-07-18T12:26:53","slug":"homepage","status":"publish","type":"page","link":"https:\/\/honestcooking.com\/","title":{"rendered":"Honest Cooking Magazine – Recipes – Travel – Drinks – Smart Cooking App"},"content":{"rendered":"\t\t
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Frozen Watermelon White Wine Spritzers<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA wine spritzer with frozen watermelon cubes, cucumber, mint, lemon juice, white wine, and soda water. The watermelon melts into the drink instead of diluting it.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Shuchi Mittal<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Summer Peaches and Cream<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tPeach halves poached in a syrup of water, cinnamon, cloves, and sugar until tender. The liquid reduced to a syrup and poured over the peaches with whipped cream or yoghurt.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Sami Berger<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Strawberry Spelt Shortcake<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tShortcakes made with wholemeal spelt flour, cold butter, and raw cane sugar. Baked until golden, then stacked with a pound of fresh strawberries and whipped cream.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Regula Ysewijn<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tTRAVEL, HOTELS & RESTAURANTS\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/section>\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tMarea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Alyssa Holder<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Farzi NYC: Indian Curiosity and Reinvention in Tribeca<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tAt Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Sharan Kuganesan<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tIn the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Jordi Luque Sanz<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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CoCo Dining: A Journey Through Vietnam, Without Leaving the Table<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tIn Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Jordi Luque Sanz<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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R\u00f6da Huset in Stockholm: How to Drink Scandinavia<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tIn the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Jordi Luque Sanz<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Strawberry Ginger Peach Bliss Bowl<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA thick smoothie bowl of frozen strawberries, peaches, and bananas blended with fresh ginger and lime, topped with kiwi, coconut flakes, and buckwheat groats.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Ashley Melillo<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Pineapple and Mango Shrimp Ceviche<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tLime-cured shrimp ceviche with diced pineapple, mango, onion, cilantro, garlic, and tomato. Sliced thin, cured 20 to 30 minutes, drained, and chilled.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Buffalo Chicken Chili<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tFor anyone who's a fan of Buffalo wings, this is the bowl version, and it's awesome. Ground chicken simmered with kidney beans, black beans, diced tomatoes, and buffalo wing sauce, then topped with blue cheese crumbles and chopped celery.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Relish<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\n
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Grilled Rambutan and Tequila Cocktail<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA cocktail of grilled rambutan, tequila, grapefruit juice, lime juice, and smoked salt. The rambutan caramelises on the grill and tastes like lychee with a nutty sweetness.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Elana Lepowski<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\n
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Sirke Wale Pyaaz: Pickled Onions<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tIndian pickled onions made with small red onions or shallots, vinegar, water, and salt. No cooking required. Shake the jar for two to three days. Crunchy and sharp.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Dassana Amit<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\n
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Lamb Shank and Mango Chutney Pies<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tLamb shank pies with mango chutney in puff pastry. The shanks are braised for three hours until falling apart, mixed with chutney, and baked until golden.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Martyna Angell<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Seafood Masterclass: How to Choose, Handle and Cook Like a Pro<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tCooking seafood is as scary for many as a dip in shark-infested waters. And that's a pity, because it is one of the easiest proteins to cook.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kalle Bergman<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Watermelon Cocktail<\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tWatermelon cocktail blended with lime juice, fresh mint, and rum. Served over ice. Sweet, sharp, and minty. Takes less time to make than to drink.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t<\/a>\n\n\t\t\t\t\t\t\t
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by<\/span>Jerri Green<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sparkling Maple Blueberry Cocktail<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSparkling maple blueberry cocktail made with a homemade blueberry-maple syrup, lemon juice, and sparkling wine. Cooked, strained, and poured over bubbles.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Strawberry Margarita Granita<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA strawberry margarita granita made with fresh strawberries, tequila, Cointreau, lime juice, and water. Blended smooth, frozen in a shallow dish, and scraped into icy crystals.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Maya Dutta-Linn<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Sparkling Peach Lemonade<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSparkling peach lemonade with a puree of peaches, pears, and apricots, fresh lemon juice, and sparkling water. Thick, fruity, fizzy, and cold.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Mango Blueberry and Soy Breakfast Smoothie<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Jalapeno-Watermelon Cocktail<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA cocktail of pineapple juice, watermelon juice, vodka, and fresh jalapeno slices. Shaken with ice and strained. Sweet with a slow heat at the back of your throat.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Taylor McBride<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Frozen Summer Berry Lemonade<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA frozen drink of mixed berries, lemon juice, simple syrup, water, and ice blended smooth. Serve as a lemonade or add vodka or tequila for a cocktail. Thick, tart, and cold.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kelley Simmons<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tandoori Chicken and Bocconcini Salad with Roasted Tomatoes<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tTandoori-marinated chicken cubes grilled and tossed with roasted cherry tomatoes and bocconcini cheese. Warm, spiced, and garnished with fresh coriander.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kulsum Kunwa<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Eggplant Timballo with Sausage and Artichokes<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA timballo is a baked pasta dish set in a mold, and this version uses broiled eggplant slices as the base layer inside a springform pan. Whole wheat cappellini is tossed with a sauce of hot Italian sausage, spicy marinara.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Rachael Hartley<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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\n\t\t\t\t\t\"Shrimp\t\t\t\t\t\"Shrimp\t\t\t\t<\/div>\n\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\n\t\t
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Easy Seafood Recipes You Can’t Mess Up<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSeafood is easier than you think. Foolproof shellfish, shrimp bowls, crispy starters, stuffed lobster, and a fish pie that forgives every mistake.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kalle Bergman<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Yellow Tomato Gazpacho with Levain Croutons<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tYellow tomato gazpacho blended with cucumber, onion, and bell pepper, served cold with toasted levain croutons. Sweeter and less acidic than the red version.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Mint Coriander Chutney<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA green chutney of fresh coriander, mint, green chillies, onion, garlic, chaat masala, and roasted cumin ground smooth with water and salt. Sharp, bright, and tangy.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Nagalakshmi Viswanathan<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Japanese Popcorn Shrimp<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tJapanese popcorn shrimp in a light tempura batter, fried until golden and tossed in chili garlic mayonnaise. Crispy, spicy, and finished with chives.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Peach Frozen Yogurt with Balsamic and Brown Sugar<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tPeach frozen yogurt made with five peaches macerated overnight in brown sugar and balsamic vinegar, folded into full-fat Greek yogurt and churned. Tart, sweet, and dark.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Relish<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Lime Cornmeal Cookies with Raspberry Mojito Glaze<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tLime and cornmeal butter cookies with a raspberry mojito glaze of raspberry juice, fresh mint, and powdered sugar. Gritty, citrusy, and topped with pink.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Beer Marinated Chicken Avocado Salad<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tChicken marinated in lime-flavoured beer for eight hours, grilled, sliced, and tossed with diced avocado, tomatoes, and crushed tortilla chips. A salad that eats like a meal.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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French Recipes From Bistro Classics to Everyday<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tFrench recipes from Honest Cooking: bistro mains, tarts, and classic desserts built on real technique, from croque madame to tarte tatin.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kalle Bergman<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Green Apple Cheesecake Bars<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGreen apple cheesecake bars with a buttery pastry base, cream cheese filling with lemon zest and vanilla, and thin slices of tart green apple. Baked twice at two temperatures.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Ann Low<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Penang Muar Chee: Sticky Rice Balls with Peanuts<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tPenang muar chee: steamed glutinous rice paste cut into pieces and coated in ground roasted peanuts, palm sugar, sesame seeds, and butter. Topped with crispy fried shallots.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Shannon Lim-de Rooy<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Gluten-Free Recipes From Dinner to Dessert<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGluten free recipes grouped by course: starters, mains, cookies and bars, cakes, and global desserts, all genuinely wheat-free.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Kalle Bergman<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Strawberry Balsamic Basil Gelato<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA gelato of custard base with milk, cream, and egg yolks, combined with a strawberry puree cooked with balsamic vinegar and fresh basil. Churned smooth and frozen.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Danguole Lekaviciute<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Potatoes and Pumpkin Puff Pastry<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSteamed pumpkin and potatoes, sieved smooth with Parmigiano cheese, spread on puff pastry, and baked at 180\u00b0C (356\u00b0F) for 30-35 minutes until golden.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Veronica Lavenia<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Brazilian Heart of Palm Skewers<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tHeart of palm skewers with grape tomatoes, arugula, and red onion, chilled and dressed with lemon, olive oil, and fresh thyme. A cold Brazilian appetiser.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Denise Browning<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Chocolate Peanut Butter Honeycomb Pie<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA peanut butter pie with vanilla bean custard in a graham cracker crust, topped with chocolate drizzle, homemade honeycomb, and salted peanuts.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Honest Cooking<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Tuna and Flageolet Bean Salad with Garlic Scapes<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA salad of flageolet beans, olive-oil-packed tuna, garlic scapes sauteed in olive oil, fresh dill, and lemon juice. Warm beans, warm scapes, and tuna folded together.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Sara Clevering<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Strawberry Rhubarb Donuts<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tYeast-risen donuts fried until golden and filled with strawberry rhubarb jam. Soft, pillowy dough with a tart, fruity filling that oozes when you bite in.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Heather Kinnaird<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\n
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Zucchini Fritters<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tZucchini fritters made with grated zucchini (squeezed dry), whole wheat flour, grated cheese, chives, flax seeds, and egg. Pan-fried in olive oil until golden on both sides.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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by<\/span>Tamara Novakovi\u00e7<\/span><\/a><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/article>\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMore Recipes<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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<\/section>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"Countdown to Summer: Grilled Apricot and Kale Salad Grilled apricot and kale salad. Five ingredients: apricots, kale, olive…","protected":false},"author":170,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"disabled","csco_page_header_type":"none","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"class_list":{"0":"post-2236","1":"page","2":"type-page","3":"status-publish","5":"cs-entry","6":"cs-video-wrap"},"yoast_head":"\nHonest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks<\/title>\n<meta name=\"description\" content=\"The most inspiring recipes, the most exciting destinations and luxury hotels, and the most delicious cocktails and drinks.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/honestcooking.com\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks\" \/>\n<meta property=\"og:description\" content=\"The most inspiring recipes, the most exciting destinations and luxury hotels, and the most delicious cocktails and drinks.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/honestcooking.com\/\" \/>\n<meta property=\"og:site_name\" content=\"Honest Cooking and Travel\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-18T12:26:53+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/countdown-summer-grilled-apricot-kale-salad-527x703.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"24 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/honestcooking.com\/\",\"url\":\"https:\/\/honestcooking.com\/\",\"name\":\"Honest Cooking: Recipes, Luxury Travel, Drinks and Cookbooks\",\"isPartOf\":{\"@id\":\"https:\/\/honestcooking.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/honestcooking.com\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/honestcooking.com\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/countdown-summer-grilled-apricot-kale-salad-527x703.jpg\",\"datePublished\":\"2024-04-20T07:28:49+00:00\",\"dateModified\":\"2026-07-18T12:26:53+00:00\",\"description\":\"The most inspiring recipes, the most exciting destinations and luxury hotels, and the most delicious cocktails and drinks.\",\"breadcrumb\":{\"@id\":\"https:\/\/honestcooking.com\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/honestcooking.com\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/honestcooking.com\/#primaryimage\",\"url\":\"https:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/countdown-summer-grilled-apricot-kale-salad.jpg\",\"contentUrl\":\"https:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/countdown-summer-grilled-apricot-kale-salad.jpg\",\"width\":768,\"height\":1376},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/honestcooking.com\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/honestcooking.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Honest Cooking Magazine – Recipes – Travel – Drinks – Smart Cooking App\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/honestcooking.com\/#website\",\"url\":\"https:\/\/honestcooking.com\/\",\"name\":\"Honest Cooking and Travel Magazine\",\"description\":\"Recipes - 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