Honest Cooking and Travel

I made these burgers for a fall cookout and they disappeared before the second round of drinks was poured. One pound of ground pork mixed with minced garlic, grated yellow onion, dried thyme, Dijon mustard, salt, and pepper. Formed into four patties and grilled five to six minutes per side. A slice of cheddar cheese melted on top during the last minute. Served on buns with gr...

What happens when you grill a pie? The crust gets smoky and the bottom stays crisp from the indirect heat. This one uses a standard pie crust laid on the grill, topped with fresh figs halved and arranged cut-side up, crumbled blue cheese tucked between them, a drizzle of honey, a drizzle of olive oil, and salt and pepper. Fifteen to twenty minutes on the grill with the lid cl...

A cake you do not bake? Greek yogurt pureed with fresh strawberries and honey, set with gelatin dissolved in warm cream, and folded with whipped heavy cream. It chills in a springform pan for five hours or overnight and comes out pink and mousse-like.

No oven, no flour, no eggs. The gelatin does all the structural work. The yogurt and strawberry puree give it flavour, ...

Most paneer tikka recipes tell you to marinate for thirty minutes. That is not enough. This one calls for at least four hours, preferably overnight, and you can taste the difference. Paneer cubes soaked in yogurt mixed with ginger paste, garlic paste, chopped mint, chopped cilantro, Kitchen King Masala, turmeric, and salt. Then threaded onto skewers, brushed with oil, and gri...

I made this grilled cheese on a night when I had three partial blocks of cheese in the fridge and a jar of pesto that needed using. Goat cheese, cheddar, and parmesan all went on the same sandwich, with the pesto made from pumpkin seeds spread on the bread before anything else. It sounded excessive until I bit into it and realized every cheese was doing something different.