{"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":"2026-04-21T08:20:19","modified_gmt":"2026-04-21T15:20:19","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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Grapefruit Fros\u00e9<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA grapefruit fros\u00e9 made with Kim Crawford Ros\u00e9, fresh grapefruit juice, and a rosemary-infused sugar syrup. Frozen and scraped to a slushy texture. Pink, grainy, 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>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<\/div>\n\t\t
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Grilled Chicken with Lemon-Harissa Mustard Marinade<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tBone-in chicken leg quarters marinated in lemon-harissa mustard, olive oil, lemon juice, and honey for at least six hours. Grilled until charred and crusty, juicy inside.\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>Keith Jackie<\/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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Olive Oil Polenta Cake with Grilled Apricots and Berries<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tAn olive oil and polenta cake baked golden, served with grilled apricots, raspberries soaked in raspberry vinegar, vanilla ice cream, balsamic glaze, and fresh basil.\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>Dianna Muscari<\/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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Inside the Best Pizzeria in Sydney: Regina La Pizzeria<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA pizzaiolo with an obsession for living dough, an Italian sommelier who rules the room, and the only Naples-built Fazzone oven in Australia. One year after opening in Redfern, Sydney, Regina La Pizzeria has been crowned by Italy's Gambero Rosso, one of just two pizzerias on the entire…\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
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Ten Must-Eat Things in Tbilisi: Georgia’s Essential Bites<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tFrom boat-shaped acharuli khachapuri to vampire-proof shkmeruli and walnut-laden satsivi, here are ten dishes you have to eat in Tbilisi.\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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\n\t\t\t\t\t\"Lungi\t\t\t\t\t\"Lungi\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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This Manhattan Restaurant Is Expanding NYC\u2019s Sri Lankan and South Indian Dining Scene<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tAt Lungi, hoppers, slow-cooked curries, and savory cocktails bring Sri Lankan and South Indian flavors to Manhattan\u2019s Upper East Side.\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\t<\/div>\n<\/article>\n\n
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Grande Lakes Orlando: A Weekend of Wetlands, Wine, and Resort Life<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSitting squarely 15 minutes from Orlando International Airport and 20-minutes from Walt Disney World, some might say Grande Lakes has nestled itself into the perfect location.\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\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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Restaurant Aptos: Justin James Maps a Wild Continent’s Native Pantry<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tIn a restored Adelaide Hills church, American chef Justin James has built a 14-seat expedition through the native produce of an entire continent. The result is an argument for what Australian cuisine could become.\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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\n\t\t\t\t\t\n \n \n \"Get\n <\/picture>\n <\/a>\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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\n\t\t\t\t\t\t\t\t\t\"Grilled\t\t\t\t\t\"Grilled\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\n\t\t
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Grilled Peach S’Mores<\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrilled peach s'mores with a dusting of cayenne pepper, toasted marshmallows, and graham crackers. Sweet, smoky, and slow heat from the cayenne.\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>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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Watermelon Lime Popsicles<\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tWatermelon lime popsicles from blended watermelon, lime juice, and honey. Three ingredients, poured into moulds, and frozen. Sweet, 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<\/a>\n\n\t\t\t\t\t\t\t
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by<\/span>Jessica Smith<\/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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Grilled Potato Salad with Eggs<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrilled baby Yukon Gold potatoes and scallions tossed with lemon juice and fresh herbs, topped with soft-boiled eggs. No mayonnaise, best served warm.\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\n\t\t\n\t<\/div>\n<\/article>\n\n
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Amaro Grapefruit Sparkler<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrapefruit juice, vodka, and Amaro Donna Rosa shaken with honey, poured over crushed ice, topped with sparkling ros\u00e9 and fresh basil. A bitter-bright Italian sparkler.\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\n\t\t\n\t<\/div>\n<\/article>\n\n
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Iced Teaquila<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tTequila shaken with lemon juice, bell pepper juice, brewed tea, agave syrup, and hot chili oil. An iced tea cocktail with a slow chili burn.\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\n\t\t\n\t<\/div>\n<\/article>\n\n
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Brown Sugar and Peach Sorbet<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA peach sorbet made with butter, vanilla bean, and brown sugar. The peaches cook down in a saucepan, get strained, and the liquid freezes into something rich and light.\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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How to Grill Picanha – Easy Step by Step Guide<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tKnown for its tenderness and flavorful fat cap, picanha is a must-try for grilling enthusiasts. This guide covers everything from choosing the perfect cut to grilling it to perfection, ensuring a delicious and authentic Brazilian barbecue experience.\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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Watermelon Margaritas<\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tWatermelon margarita shaken with tequila, lime juice, triple sec, and ice. No added sugar. The watermelon is the sweetener. Salt rim, lime wedge.\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>Rebekah Hubbard<\/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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Rhubarb Tea Coolers with Raspberry and Thyme<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tRhubarb tea cooler with fresh raspberries, thyme, and ice. Tart rhubarb tea, berries that stain the ice, and an herbal scent from the thyme. Thirty seconds to make.\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>Joy Zhang<\/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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Minty Rhubarb Lemonade<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA lemonade of rhubarb simmered with sugar and water, strained, and mixed with lemon juice and fresh mint. Tart, pink, and cold. A rhubarb drink that is not a dessert.\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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Raspberry and Chocolate Beer Cocktail<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tChocolate stout poured over ice with Razzmatazz raspberry liqueur. Optional vodka. Tastes like a chocolate-covered raspberry in a glass.\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>Sarah Mason<\/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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Raspberry Shrub Cocktail<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tRaspberry shrub cocktail with homemade raspberry vinegar, sugar, and prosecco. Three ingredients, sharp and fruity, fizzy and tart. No shaking, no muddling.\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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Watermelon Margaritas<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA watermelon margarita made by mashing watermelon, straining the juice, and mixing with tequila and Cointreau. No blender, no added sugar, three ingredients.\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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Copycat Vanilla Frappuccino<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA six-ingredient vanilla frappuccino made with real vanilla bean seeds, frozen fat-free cool whip, milk, ice, and honey. Blended for one minute until the ice is totally crushed.\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>Annie Holmes<\/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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\n\t\t\t\t\t\n \n \n \"Get\n <\/picture>\n <\/a>\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 Balsamic Ice Cream With Sweet Balsamic Syrup<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tStrawberry balsamic ice cream made with macerated berries folded into a cream base. Served with a drizzle of homemade balsamic-brown sugar syrup reduced until thick and glossy.\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>Stephanie Russell<\/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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Blackberry and Aniseed Sorbet<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA sorbet of fresh blackberry puree mixed with aniseed-infused sugar syrup. Strained, churned, and frozen. The aniseed adds a warm, liquorice undertone to the berries.\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>Reena Pastakia<\/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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Layered Summer Strawberry Cake<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tLayers of tender cake, whipped cream, and fresh strawberries with a pour of kirsch between each tier. Chill before slicing for clean, sturdy pieces.\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 Balsamic Ice Cream<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tStrawberry balsamic ice cream made without a machine. Strawberries macerated in balsamic vinegar, blended with honey, Greek yogurt, cream, and vanilla. Frozen and stirred.\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>Mariah Mercurio<\/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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Arugula and Fresh Mozzarella Salad<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA three-ingredient salad of arugula, fresh mozzarella, and tomato with olive oil. No vinegar, no herbs. The quality of the ingredients does all the work.\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>Priya Mahadevan<\/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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Grilled Salmon Tacos Served with Jalape\u00f1o Ranch<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrilled salmon tacos with Tajin seasoning, corn tortillas, slaw, chopped tomatoes, cilantro, cotija cheese, and jalapeno ranch dressing. Eleven minutes on the grill.\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>Mary Haymaker<\/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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Grilled Peppers with Tzatziki Sauce<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tMini sweet peppers double-skewered and grilled until charred, served with homemade tzatziki of Greek yoghurt, mint, dill, cucumber, garlic, and lemon juice.\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>Kristen Stevens<\/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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Aamras<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tAamras: ripe mangoes blended with milk, water, sugar, and saffron. Served ice cold with hot chapati or paratha. An Indian summer staple.\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>Anita Mokashi<\/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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Watermelon Strawberry Granita<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tWatermelon strawberry granita made with four ingredients and a fork. Blended, frozen in a shallow dish, and scraped into fluffy pink ice crystals over four hours.\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>Nancy Lopez-McHugh<\/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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Grilled Peach Salad<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrilled peach salad with mixed greens, crumbled feta, toasted pecans, and balsamic glaze. No dressing needed beyond the glaze and the caramelized fruit.\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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Blueberry Custard Tart<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA blueberry custard tart with fresh berries, eggs, cream, vanilla, cinnamon, and nutmeg in a butter crust. Baked at 375\u00b0F (190\u00b0C) until set and slightly wobbly.\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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White Chocolate Iced Coffee Granita<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tAn iced coffee granita with white chocolate liqueur and lemon zest, scraped every twenty minutes until flaky. Topped with white chocolate whipped cream and cocoa powder.\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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Homemade Pico de Gallo<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tPico de gallo made with fresh tomatoes, white onion, cilantro, garlic, and jalapeno. Rough chopped in a food processor until chunky. Rested for thirty minutes before serving.\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>Deena Wachtel<\/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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Spicy Grilled Shrimps<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tSpicy grilled shrimp with garlic, chili powder, lime juice, and fresh cilantro. Six ingredients, six minutes on the grill. Simple, fast, and full of flavour.\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>Johanna Kindvall<\/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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Grilled Chicken and Pesto Pizza with Fontina<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tGrilled pizza with pesto-marinated chicken, fontina cheese, and sun-dried tomatoes on a charred crust. The fontina melts into long, stretchy strands.\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>Winnie Abramson<\/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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Caprese di Farro<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA caprese salad made with farro instead of bread. Cooked farro tossed warm with grape tomatoes, fresh mozzarella, basil, and a garlic balsamic vinaigrette.\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>Olivia Caminiti<\/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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Blackberry Peach Pie<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tDouble-crust blackberry peach pie with fresh fruit, lemon juice, and cinnamon. Baked at 425 degrees F until the crust is golden and the filling bubbles through the slits.\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>Laura Davidson<\/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 Pistachio Smoothie Pops<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tStrawberry pistachio smoothie pops with coconut beverage and agave nectar. Pale pink with green pistachio flecks, dairy-free, and frozen until creamy.\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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Orzo Pasta Salad<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tOrzo pasta salad with nine sauteed vegetables, dressed hot in a Dijon vinaigrette of olive oil, vinegar, and mustard. A side dish that improves overnight.\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 Mint Rose Sorbet<\/a><\/h2>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tMango mint rose sorbet made from fresh mangoes, mint, rose water, and simple syrup. Frozen for six hours with occasional stirring. Golden, fragrant, and scoopable.\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>SriVani Ganti<\/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":"New Ways to Devour Strawberry-Rhubarb Strawberry-rhubarb compote layered between a buttery oat crust and crumble topping with cinnamon…","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=\"2026-04-21T15:20:19+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/new-ways-devour-strawberry-rhubarb-527x703.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"25 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\/new-ways-devour-strawberry-rhubarb-527x703.jpg\",\"datePublished\":\"2024-04-20T07:28:49+00:00\",\"dateModified\":\"2026-04-21T15:20:19+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\/new-ways-devour-strawberry-rhubarb.jpg\",\"contentUrl\":\"https:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/new-ways-devour-strawberry-rhubarb.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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