Most scrambled eggs are cooked wrong. High heat, big pan, pushed around for thirty seconds and done. These are the opposite: cold pan, low heat, whisked gently with a rubber spatula until small, soft curds form. Pull off the heat while they still look slightly wet so they finish cooking on the plate from residual heat. Two eggs, a pinch of good sea salt, fresh herbs on top. - Mariela Alvarez Toro, Honest Cooking contributor
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#scrambledeggs #breakfastrecipes #brunchideas #cookingtips #howtocook #breakfastfood #honestcooking
This is what I make on nights when I have not planned dinner and need something fast that does not feel like a compromise. Shallot and garlic saute first, then a pound of shrimp and a pound of asparagus go in together with salt and pepper. A squeeze of lemon, a lid for two minutes, and fresh basil torn over the top. Seven minutes from oil-in-the-pan to plate. The asparagus is still bright green and has snap. - Sylvia Fountaine, Honest Cooking contributor
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#weeknightdinner #shrimprecipes #asparagus #15minutemeals #onepan #springcooking #honestcooking
Grilling radishes sounds strange until you try it. Halved and dropped on the grates over medium-high heat for five to seven minutes, they come off with charred edges and a mellow sweetness that raw radishes do not have. Drizzled with brown butter cooked until the milk solids go nutty and golden, finished with thyme and sea salt. This converts even the people who think they do not like radishes. - Danae Halliday, Honest Cooking contributor
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#grilledradishes #radishrecipes #brownbutter #grilling #springvegetables #spring #honestcooking
Skip the tasting menus for one lunch, one breakfast, and one street-corner stop, and you have eaten Copenhagen properly. Smorrebrod with herring and capers on dark rugbrod, a red boiled hot dog from a polsevogn, and a flaky wienerbrod warm from a bakery counter. Long before New Nordic put Scandinavia on the culinary map, Danes had a food culture rooted in seasonality and stubborn loyalty to tradition. Eat the way the locals eat. - Kalle Bergman, Honest Cooking founder
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#copenhagen #copenhagenfood #danishfood #travelfood #foodtravel #europeantravel #honestcooking
From a cardamom-scented kanelbulle in the morning to pickled herring at a classic smorgasbord, here is a local's pick of the five things you should eat the next time you find yourself in Stockholm. Lifelong eating notes, mapped out for the weekend visitor. - Kalle Bergman, Honest Cooking founder
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#stockholm #stockholmfood #swedishfood #travelfood #foodtravel #europeantravel #honestcooking
The name says it all. This ice cream tastes like a blueberry pancake, cold and creamy. A custard base of milk, cream, egg yolks, and sugar, then maple syrup, vanilla, and a hit of butter extract stirred in while still warm. Fresh blueberries folded in at the end. The blueberries burst cold and tart against the maple sweetness. - Sarah Fennel, Honest Cooking contributor
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#blueberryicecream #icecreamrecipes #pancakelovers #summerdesserts #homemadeicecream #blueberryseason #honestcooking
These came out of a morning with macerated strawberries left over from the night before, folded straight into a scone dough. Whole wheat flour for a nuttier base, cold butter for flake, turbinado sugar on top so the crust cracks when you pull one apart. Worth bookmarking for the first strawberries of the season.
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#strawberryscones #brunchideas #springbaking #strawberryseason #weekendbaking #scones #honestcooking
We've made this green pea risotto for a random Tuesday dinner and for dinner parties, and it gets the same reaction both times. Carnaroli rice with a sweet pea purée folded in, finished with parmesan crisps that shatter when you touch them, and it comes together in about 45 minutes. The trick is Carnaroli over Arborio: it stays creamy longer and doesn't go gluey on you.
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#risotto #pearisotto #parmesancrisps #springrecipes #italianfood #weeknightdinner #honestcooking
Twelve years in Los Angeles and street-style carne asada is still the taco I chase the most. There is nothing hiding behind layers of cheese or sour cream, just well-marinated, well-charred beef on a warm corn tortilla with white onion, cilantro, and a squeeze of lime. Lime and orange juice in the marinade, skirt or flank sliced thin against the grain, doubled tortillas warmed over the flame for a little char. When the steak is right, nothing else competes. - Kalle Bergman, Honest Cooking founder
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#carneasada #streettacos #tacos #losangeles #latacos #mexicanfood #grillrecipes #honestcooking
Four ingredients, one sheet of store-bought puff pastry, twenty minutes in a hot oven, and you have a tray of caramelized cookies that shatter at the first bite. This version swaps the plain sugar coating for confectioners sugar mixed with fresh orange zest, which perfumes the caramel as the palmiers bake at 450 degrees. They look like you spent hours on them. You did not. - Sonia Mangla, Honest Cooking contributor
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#palmiers #frenchpastry #orangezest #puffpastry #easybaking #springbaking #honestcooking
Roasted sweet potatoes do not need maple syrup, marshmallows, or brown sugar. They are sweet enough on their own. Sliced rounds tossed with garlic, fresh thyme, olive oil, red pepper flakes, and sea salt, roasted at 400°F for 40 minutes. The thyme and garlic turn savoury in the oven heat, the red pepper builds slow warmth. This is a side dish, not a candy.
- Radhika Penagonda, Honest Cooking contributor
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#sweetpotatoes #sidedish #savoryrecipes #thyme #roastedvegetables #weeknightcooking #healthyeating #honestcooking
Tikka masala in a slow cooker is the version we keep coming back to. Four hours gives this a depth that thirty minutes on the stove just doesn't. Onion, ginger, garlic, garam masala, cumin, coriander, turmeric, and a little cayenne sauteed first to bloom the spices, then in with crushed tomatoes and plain yoghurt. Shrimp goes in at the very end. Cilantro on top.
- Rinku Bhattacharya, Honest Cooking contributor
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#tikkamasala #shrimprecipes #slowcooker #indianfood #curryrecipe #weeknightdinner #seafoodrecipes #honestcooking
