Tired of being Martha-ized? Feeling as if you’re a failure unless you grind your own wheat, grow your own yeast, raise your own beef? Expecting the impossible from yourself, all while cooking a sit-down dinner for 25? Well, relax! Take a deep breath. We’ve been there–and we ain’t ever going back. Honest Entertaining is as much of a state of mind as a way to cook. And you’ll find that state of mind reflected in our recipes and our series of programs including technique videos and podcasts. It’s real food for real people for good times. It’s knock-it-out-of-the-park dishes that are smart, easy, and let you be a cook, not a domestic god/goddess. You know they say about false idols….
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Movie-watching must. Nostalgic nosh. Low-calorie something to satisfy. Sexy little something to knock back with cocktails as a pre-dinner party teaser. Popcorn has its moods. This recipe fits them all.
Folks are calling this the best Rogan Josh they’ve ever tried. Made with marinated lamb and a Kashmiri chili-spiked tomato sauce, it’s the real deal.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Just like the traditional slowly simmered Indonesian curry. But complete with instructions for the slow cooker and Instant Pot.
Mussels take a twirl through a classic red pasta sauce and linguine. Most certainly able to inspire laughter, scintillating conversation, perhaps even a twirl on the dance floor afterwards.
These are, in all seriousness, remarkably fudgy and as rich as the real deal despite being flourless. But don’t take our word for it. Make a batch and see if anyone can tell the difference. Bet you they can’t.
Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.
An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.
Perhaps the easiest and most elegant dinner conceivable. Here’s how to cook them to perfection.
Traditional Portuguese rice pudding is cooked risotto-style with a lilt of citrus and the warmness of cinnamon. Easy as can be. With all the creamy richness you’ve come to expect from rice pudding.
All the traditional of the classic Parmesan and anchovy dressing of a classic Caesar salad. But this little lovely swaps in charred sprouts for the romaine, caraway breadcrumbs in place of croutons, and adds pickled onions. Wowza.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.