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Cioppino (San Francisco Seafood Stew)

Cioppino began on the San Francisco docks, when Italian fishermen threw the day's catch into a communal pot with tomatoes and wine. Clams, mussels, shrimp, crab, and white fish in a fennel-laced tomato broth.
byKalle Bergman

Char Siu Pork

Pork shoulder marinated in hoisin, honey, five-spice and fermented red bean curd, then roasted and glazed until the edges char and the fat turns sticky.
byHonest Cooking

Shrimp and Pancetta Pasta

Crisped cubed pancetta, sauteed shrimp, asparagus, and artichoke hearts tossed in a tomato basil sauce. The shrimp cook briefly in the rendered pancetta fat for extra flavor.
byAmanda Powell
TRAVEL, HOTELS & RESTAURANTS
WHAT'S NEW

One-Pot Cajun Jambalaya

Louisiana's answer to paella: andouille sausage, chicken, and shrimp simmered with rice in a spicy, tomato-laced broth. The rice cooks right in the pot, so it absorbs everything.
byKalle Bergman

Stuffed Acorn Squash

Halved acorn squash roasted cut-side down until caramelized, then piled with wild rice, dried cranberries, toasted pecans, and wilted spinach in a maple-cider dressing.
byHonest Cooking

Cochinita Pibil

Cochinita Pibil is a slow-roasted Mexican pork dish: pork shoulder marinated in achiote paste, orange juice, vinegar, garlic, cumin, and oregano, then roasted low and covered until it shreds.
byNancy Lopez-McHugh

Salted Caramel Apple Pie

Salted caramel apple pie combines sliced apples with caramel and a pinch of salt for a filling that balances sweet and savory. Baked in a prepared crust until deeply golden and bubbling.
byRelish
COOKING SCHOOL
DRINKS

Frozen Strawberry and Almond Butter Smoothie

Frozen strawberries blended with banana, almond butter, vanilla almond milk, and wheat germ. Thick, nutty, and more filling than a fruit-only smoothie.
byrachaelwhite
NEWEST RECIPES

Buttermilk Biscuits

Buttermilk biscuits are all about cold butter, minimal handling, and a folding technique that creates layers. The dough should look shaggy and under-mixed, not smooth.
byKalle Bergman

Chocolate Orange Muffins

Butter and chopped chocolate are melted together, then combined with brown sugar, buttermilk, egg, vanilla, and orange zest. Fresh orange pieces get folded into the batter for pockets of bright citrus.
byTamara Novakoviç

French Dip Sandwiches

The French Dip was invented in Los Angeles, not France. Thin-sliced roast beef piled on a crusty roll with melted provolone, served with a cup of warm, beefy jus for dunking.
byKalle Bergman

Ham and Cheese Strata

A strata is a savory bread pudding: cubed bread soaked overnight in a seasoned egg custard with diced ham, Swiss cheese, and Dijon mustard, then baked until puffed and golden.
byKalle Bergman

Roasted Leg of Lamb

Roasted leg of lamb is a special-occasion roast that's easier than it looks. Studded with garlic and rubbed with rosemary and Dijon, it roasts until deeply browned outside and rosy at the center.
byHonest Cooking

Beef Bolognese

A real Bolognese starts with milk, not tomatoes: browned beef simmered in milk until absorbed, then wine, for a ragu that's silky instead of grainy. Serve over wide pappardelle.
byKalle Bergman

Chicken Piccata

Chicken piccata is a twenty-minute Italian dinner built on thin cutlets, lemon, butter, capers, and white wine, dredged in flour and pan-seared before the sauce comes together.
byHonest Cooking

Skillet Lemon Herb Chicken

Bone-in chicken thighs seared until the skin crackles, then finished with lemon, herbs, and a quick pan sauce. Twenty-five minutes, one skillet, completely reliable.
byHonest Cooking

White Bean and Kale Stew

Cannellini beans simmered with lacinato kale, garlic, tomatoes, and a Parmesan rind until the broth turns silky and the beans start breaking down into a natural thickener.
byKalle Bergman

Dal Tadka (Red Lentil Dal)

Dal tadka is red lentils simmered with turmeric and ginger until soft and creamy, then finished with sizzling tadka of ghee, cumin seeds, garlic, and dried red chili.
byKalle Bergman

Falafel Plate

Proper falafel is made from raw, soaked chickpeas, never canned, ground with parsley, cilantro, cumin, coriander, and garlic into a coarse, herb-flecked paste. Fried at 350F until craggy and crisp.
byHonest Cooking

Fish and Chips

Fish and chips has been Britain's national takeaway since the 1860s. The batter should be light, crisp, and audibly crunchy, shattering at the first bite to reveal flaky white fish that just barely holds together.
byHonest Cooking

Carbonara

Authentic carbonara is made with eggs, cured pork, hard cheese, and black pepper. The challenge is tempering the eggs so they coat the pasta in a creamy, custard-like sauce without scrambling.
byKalle Bergman
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