Verbier, an icon in the world of skiing and alpine destinations. This gorgeous little mountain town, nestled among the majestic peaks of the Swiss alps has been a prized destination for jet setters and adventurers for decades. Here, billionaires and seasonaires (seasonal workers) rub shoulders in the lifts during the day and at bars during the evening. It’s a town that provides both rugged mountain charm and understated luxury at the same time – all powered by the incredible backdrop of nature at its most dramatic.

Now, let’s get one thing straight. It’s true, dining in Verbier can be a pricey affair, with some establishments charging eye-watering prices for less than average fare. You can easily hit up a restaurant that looks fantastic from the outside (and may even come recommended by the locals), and then at the end of the meal you wind up with a bad taste in your mouth and a terribly inflated bill in front of you. This rings especially true at some of the more famous names in town, including many of the most exclusive hotel restaurants.

But fear not! There’s good news ahead. The savvy traveler can still uncover gems that offer delightful meals without the hefty tag. Our guide is tailored for those looking to explore (and enjoy!) Verbier’s culinary offerings without breaking the bank. Or at the very least, we will tell you were to go to find true value for your hard earned money.

We’ve scoured the town for spots that capture the essence of Verbier’s culinary landscape – quality meals, heartwarming service, and an ambience that complements the scenery. Whether it is for breakfast, lunch, dinner, drinks or dancing – this town has something to offer at all times of the day.

Best Breakfast

Arctic Juice & Cafe

This mini-chain of coffee shops and juice bars, with outposts across the French and Swiss alps, is a life saver for many a caffeine needy skier in the morning. A coffee shop with an urban vibe just at the bottom of the main Medran lift, it’s a great pit stop for a double espresso and a sandwich in the morning. Unlike most other cafés in town, this isn’t a restaurant or bar in disguise, instead, here the focus is on fresh, healthy fare with good ingredients.

Drop in for lunch and order one of the grain bowls or a fresh protein smoothie, both great, fresh choices. Prices are slightly above moderate, but in a town like Verbier, we’ll take it.

Arctic Juice & Cafe

Rue de Médran 70

1936 Verbier

Website

Best Burger

Shed Burgers

Okay, so whenever you mention Shed Burgers to anyone in Verbier – the immediate reaction is almost always “I’ll never pay 35 Swiss Francs for a damn burger”, and while we understand the sentiment, hear us out.

First and foremost, the burgers go from 28-40 CHF (which includes fries) depending on topping and size. So, no, Shed Burgers aint cheap, but unlike many other restaurants in town, these guys aren’t phoning it in. The burgers are absolute top class. Prepared with high quality Race d’Hérens beef, and served with excellent French fries, I’d put Shed Burgers up against almost any other burger – in the world. Lofty praise, I know, but strictly based on quality and taste, these are burgers on a very high international level. Best burger on the menu? The Mamba; Beef, cheddar, gruyere, caramelized onion, bacon and chili mayonnaise. Perfect.

The vibe at Shed Burgers is that of an ongoing apres ski – or even pre-party. It’s a fun vibe, with lively music and a broad span of ages among customers. To me, Shed Burgers is really one of the few restaurants in the center of Verbier town that I could definitely see myself visiting if they had an outpost in New York or Paris. Maybe some day.

Shed Burgers

Rue de Médran 5

1936 Verbier

Website

Best Lunch Deal

La Grange

So, here’s what you need to know about La Grange. This is one of the most classic restaurants in Verbier. Located in the lower part of central town, it has the interior of a typical mountain chalet – and the menu is stock full of traditional French and Swiss classics. Salade Chèvre chaud, escargots Bourgignon and terrine de foie gras join forces with perfectly grilled steaks of beef, pork and veal. Now, La Grange isn’t cheap, most of the main courses run in the 50-60 CHF, so dinner here comes at a premium.

But there’s a way to hack it. Their lunch menu. Every day, La Grange serves up a menu of the day – a three course meal with soup, main and dessert, for a mere 20 CHF. Same wonderful service, same quality ingredients. Prepared simply but really well, and with the elegant surroundings making you feel like you’re getting the bargain of the week. It’s a big lunch, so you won’t be skiing in the afternoon, but to be honest – who wants to ski after a perfect lunch anyway?

La Grange

Rte de Verbier Station 70

1936 Verbier

Website

Best On the Mountain

La Pasay

Let’s get the bad news out of the way first. Ski-slope food generally sucks. And unfortunately, ski-slope food in Verbier is no exception. Well, with the exception of a very very few places – of which La Pasay is the absolute best. Situated on the top of Bruson, the mountain across from Verbier, and just a couple of lift rides from the center of town, La Pasay is new to the Verbier area – something as unusual as a modern restaurant on the top of a mountain.

La Pasay is chic, but at the same time welcoming of all, and with prices that are not nearly as high as they could (or perhaps should) be. The menu is mainly focused on traditional Valaisanne food, but upgraded, with lovely presentation and very high quality ingredients. Try the homemade Röstis, topped with cured ham and fried egg, or perhaps the silky smooth polenta with forest mushrooms. The nettle soup is another major hit.

La Pasay

Sommet de la Pasay

1934 Mayens de Bruson

Website

Le Carrefour

If you don’t feel like venturing to the other side of the valley to La Pasay, there’s good news in Verbier as well. Le Carrefour, is your best bet. This is a classic local restaurant, having served hungry (and thirsty) skiers for as long as anyone can remember on the side of the mountain – accessible from all parts of Verbier either by ski or by the free local shuttle buses.

Take a seat on the terrace (but make sure you have a reservation), and throw yourself at a menu that covers both French bistro fare and Swiss traditional dishes while sipping on a glass of local wine in the sun. The servings are big, and while the food isn’t exactly innovative, you’re skiing and the sun is shining – and who needs innovation when you have a perfectly seared beef tataki, a mille feuille of foie gras, or a crispy rösti served with doe medallions in front of you?

Le Carrefour

Rte du Golf 95

1936 Verbier

Website

Best Drinks on the Mountain

Ice Cube

After a long day of skiing – or well, let’s be honest – during a long day of skiing, you will inevitably need a break for a drink in the sun. And when you do, Ice Cube, situated at Ruinettes, the top station of the Medran lift, is the most fun place you can be. Featuring a lovely sundeck, great and friendly service, and a DJ most days of the week – this is definitely the best vibe you’ll find on these mountains. And if you get hungry, don’t sleep on their menu. While simple (think hot dogs and burgers), the food is very good, well made and at prices that are way more reasonable than elsewhere on in Verbier – especially mountainside. It’s a sympathetic, welcoming bar-slash-restaurant that I find myself returning to time and time again.

Because with 90’s rap music as your backdrop, a cold 1936 lager in your hand, and the sun in your face while you’re gazing out across the spectacular mountains that surround you, who can blame you for coming back?

Ice Cube

Les Ruinettes 2200m

1936 Verbier

Website

Le Dahu Bar

At the bottom of the La Chaux area of Verbier lies Le Dahu – a monster of a restaurant that serves thousands of people every day through their main restaurant and their lower floor self service fast food joint. And while the main restaurant remains popular with locals and tourists alike, it’s definitely not the reason I find myself taking a pit stop in this area more and more often.

Instead, it’s the Le Dahu bar that’s the draw. To the left of the entrance to the main restaurant, Bar Manager Thibault and his crew are serving up drinks and oysters to skiers that want a little glamour in their lives – at surprisingly decent prices. So order a dozen ultra fresh oysters and a glass of Champagne, take a seat in one of the sun loungers and let Thibault take care of you while you congratulate yourself on making yet another good decision in Verbier.

Le Dahu Bar

La Chaux

1936 Bagnes

Website

Best Sun Terrace

The Lounge at Le Chalet d’Adrien

Le Chalet d’Adrien is a five star hotel just at the bottom of the Savoleyres lift in the upper area of Verbier. The hotel boasts two restaurants, one of which (Le Table d’Adrien) proudly carries a Michelin star, and the other (Le Grenier) a more classic alpine fondue style restaurant. And while the classic restaurant has a wonderful sun terrace, it’s not the one we love the most.

Instead, we make a left at the entrance, and head straight to the outdoor lounge. This is a smaller, slightly hidden terrace that has what is possibly the best views in town. On a sunny day, there’s no better place to be, if just for a quick drink while you’re waiting for the shuttle just outside to take you back to your measly four star hotel.

The Lounge at Le Chalet d’Adrien

Rte des Creux 91

1936 Verbier

Website

Best Pub Grub

Alp & Horn

Once you’re back down from a day on the slopes, chances are you’re not exactly looking to jump into the kitchen to cook dinner. But you’ll probably be up for a hearty meal that feels like it’s home cooked. Head down to Alp & Horn, just behind the Place Centrale, order a pint of beer and brag about your accomplishments on the mountain that day. And while you’re at it, order a couple of their fabulous hand-pies and a flammenkuchen, the Alsatian version of pizza to provide some sustenance.

The food here is simple, but very good, and Alp & Horn is one of the few restaurants in the center of Verbier where you don’t feel taken advantage of once the bill comes due (which is when you order at Alp & horn, so no nasty surprises there). Our favorite pies are the British beef and ale pie and the wild mountain mushroom. As for flammenkuchen, the forestière with cream base, onions, bacon and mushrooms will complement perfectly.

Alp & Horn

Pl. Centrale 16

1936 Verbier

Website

Best Italian

Intenso

If you’re looking to splurge a little bit on one of your evenings in Verbier, Intenso, located on the Place Centrale, is one of your best bets. This is an ambitious Italian restaurant with just as ambitious of an interior. It’s a big restaurant, and on weekends it gets quite “sceney”, but the food is really very good. While many Verbier restaurants don’t live up to their prices, Intenso actually mostly does.

Their many pasta dishes are fabulous, as are their appetizers and risottos – which is where you want your focus to be. Skip the meat and seafood mains, stick with the classics, and you won’t be disappointed. Now, this isn’t exactly Milano, but it’s by far the best Italian food you’ll have in Verbier.

Intenso

Place Centrale 2
1936 Verbier

Website

Best Cocktails

The Rabbit Hutch

This tiny bar is located away from the crowds, in a hidden corner close to the main parking lot in town. This is where the best cocktails in town are made, and it’s not even close. The cocktail list is fun, eclectic and well rounded – and whether you order one of the bar’s own creations or choose to go for one of the classics – you can’t go wrong here.

This is the perfect place to hit up before dinner in the area – or to wind down following a full meal elsewhere. The bar gets busier as the evening goes along, and it is open all the way to 2 am if you’ve decided to skip skiing the next morning. You don’t have to decide now, just see where the evening takes you!

The Rabbit Hutch

Rte de Verbier Station 100

1936 Verbier

Website

Best Apres Skis

Le Rouge

One of the most classic apres ski joints in all of the alps, Le Rouge has a well deserved reputation as the place to be in Verbier once the clock strikes 4pm. Personally I like to get there earlier, start with a late lunch around 2pm, enjoy a cheese fondue in the sun while sharing some rosé wine with friends. The service is fun and friendly, and the food is way better than it probably needs to be (the place would be busy regardless).

Le Rouge is a great place for people-watching in the early afternoon on a sunny day, and then once the apres ski starts, it’s time to head to the upstairs bar to practice a few ski-boot dance steps as the party increases in intensity. If you are a group, order a ski-full of shots, and then, well – the evening is still young, and anything can happen!

Le Rouge

Rue de Ransou 37

1936 Verbier

Website

Lumi

Lumi has a couple of great things going for it. First, the location, just across the street from the main Medran lift ensures that almost anyone who skis in Verbier will pass it at least once per day. Secondly, it’s been there (under other names) for more than 50 years, and the building oozes of ski-tradition. And last but not least, Lumi serves really good pub food, at decent prices and with friendly service. It’s the kind of joint you want to be a regular at, even if you’re just in town for a week – and don’t be surprised if you are treated like one after just a couple of visits.

The apres ski experience at Lumi varies from chill to crazy depending on the day you visit, but there’s live music most afternoons – and if you don’t feel like singing along to classic apres ski tunes, there’s a lovely, sunny terrace in the back where you can enjoy your post-mountain libations while watching the sun set over the mountains.

Lumi

Rue de Médran 38

1936 Verbier

Website

Best Butcher

La Boucherie de Verbier

So, you’re up for some in-chalet cooking are you? Great, here’s what you need to know about buying food in Verbier. For general groceries, you go to Migros. It’s not always super-inspiring, but if you show up during the busier weeks – they bring in gourmet ingredients they don’t carry normally. Migros is where you’ll get all your normal stuff (except for wine, booze and beer). However, this is not where you should be buying your meat.

Instead head to La Boucherie de Verbier, a local institution and the place where you can get some of the best cuts of steak around. Swiss meats are leaner than most Americans are used to, but the friendly butchers will expertly guide you to the stuff you’ll love. And also don’t miss out on their burger patties – they’ll grind and shape them right in front of you and your family will think you are a burger master once you put them on the grill or the pan back in the chalet.

La Boucherie de Verbier

Rte de Verbier Station 61

1936 Verbier

Website

The post Where to Eat, Drink and Be Merry in Verbier appeared first on Honest Cooking.

Hudson River Park’s Pier 57, aptly named Market 57, is a sprawling food hall anchored by and curated in collaboration with the James Beard Foundation.

What’s available?

On-site, you can find a variety of options such as Indian cuisine at Ammi, Japanese comfort food at Bessou, specialty coffee at Bird & Branch, Butcher Girls’ Due Madri, Brooklyn cookies at The Good Batch, Local Roots, vegan eats at Ras Plant Based, LoLo’s on the Water, ice cream with Indian spices at Malai, Mexican cuisine at Mijo, The Real Mothershuckers, Nolita’s famous dumpling spot Nom Wah, Harlem Hops, northeastern Thai cuisine at Zaab Zaab, and The Galley by Lobster Place.

What makes it different from other food halls?

In addition to its collaboration with the James Beard Foundation, Market 57 also focuses on promoting good food based on talent, equity, and sustainability, with a particular emphasis on vendors owned by women and BIPOC. Additionally, the food hall features a show kitchen and event space, which hosts notable chefs from the food and beverage industry, including James Beard Award winners, nominees, semifinalists, and up-and-coming talent. The James Beard Foundation has a kiosk called “Good To Go by JBF”, which operates as a revolving incubator space featuring operators like HoneyBunny Chicken and Biscuits that are selected through an application process. Additionally there is PLATFORM by JBF, a modern facility offering a show kitchen, event space, and an educational center for culinary arts programs. 

What to expect at PLATFORM by JBF?

The modern facility feels like a private dining oasis where you can interact with James Beard Award winners, nominees, semifinalists, and up-and-coming talent from the James Beard Foundation’s community. Essentially, it allows everyone to indulge their love of food and beverage and celebrate the people, cultures, traditions, and innovations shaping America’s food culture today.

For example, at one of the past PLATFORM by JBF’s events, “Oyster Oyster X Koloman,” guests indulged in a full-course menu highlighting plant-based sustainable cooking and Viennese cuisine. Among the many delicious foods was a mousse made of pecans, pasta stuffed with blue foot mushrooms and sorbet made from celery. It was indeed a dynamic and enriching experience learning about the award-winning chefs and sharing a table with others who have a common sentiment about the food culture that shapes us.

Although this event has passed, there are several thrilling upcoming events to look forward to at PLATFORM by JBF. A Lunar New Year celebration will feature a dinner hosted by Zhan Chen, executive chef of Potluck Club, and Helen Nguyen, chef and owner of Vietnamese hot spot Saigon Social. Additionally, on February 14, the James Beard Award winners for Best Chef: Great Lakes, Tim Flores and Genie Kwon, from the nominated Best New Restaurants, Kasama, will host a Valentine’s Day dinner that is not to be missed.

Market 57

Website

25 11th Ave, New York, NY 10011

The post Platform: The James Beard Foundation at New York’s Market 57 appeared first on Honest Cooking.

Most of us know how to roast a winter squash in the oven, but to make a soup with international flavors, layering is key. This Indian and Mexican inspired butternut squash soup by Chef Akhtar Nawab of Alta Calidad is one you’ll crave on every chilly day once you try it.

The soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients. Jalapeño peppers and adobo seasoning balance the natural sweetness of the squash, while lime juice helps to temper the heat. Sprinkle some roasted pepitas on top for added crunch and a dollop of yogurt for added creaminess.

The key ingredients that give this soup its unique flavor are the peppers, tamari sauce, golden raisins, and ginger. The peppers and tamari provide a deep, savory heat that adds to the overall deliciousness of the dish. Golden raisins add a pleasant sweetness, while ginger gives the soup a nice kick.

Step by Step Guide

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
   

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2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
   

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3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
   

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4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
   

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5. Add the rice, almond milk, and 3 cups (720 mil) of water.
   

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6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
   

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7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
   

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8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
   

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9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
   

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10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Spiced Butternut Squash Soup

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Akhtar Nawab
• Total Time: 27 minute
• Yield: 4

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Description

This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients.

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Ingredients

• 1 tablespoon + 1 teaspoon of extra-virgin olive oil
• 2 medium garlic cloves, minced
• 1 large squash peeled, seeded, and diced ( about 2 cups chopped and peeled)
• 1 medium Spanish onion, minced
• 2 teaspoon kosher salt
• 1 inch (2.5 cm) piece fresh ginger, peeled and minced
• 1 teaspoon Arborio rice
• 1 cup (240 ml) almond milk (plain and unsweetened)
• 2 tablespoons golden raisins
• 1 guajillo chile, seeded
• 1 1/2 teaspoon tamari
• 1 teaspoon fresh lime juice
• 1 teaspoon dried Mexican oregano
• 3 tablespoon almond oil
• 1 jalapeno, seeded
• Optional: Yogurt and toasted pumpkin seeds, for serving

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Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft. 
5. Add the rice, almond milk, and 3 cups (720 mil) of water.
6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother. 
8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately. 
10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

• Prep Time: 20 min
• Cook Time: 50 - 60 min
• Category: Soup
• Method: Blending
• Cuisine: Mexican indian

Keywords: indian soup, mexican soup, butternut squash recipes, fusion cuisine, spicy soup, blended soup recipe, how to make pumpkin soup, make pumpkin soup

The post Spiced Butternut Squash Soup appeared first on Honest Cooking.

There are few hotels I think about long after my stay, but the Waldorf Astoria Cancun has etched itself into my memory as a haven of unparalleled luxury and relaxation. After a long weekend dancing away in Tulum, I craved nothing more than to be pampered with the waves within my line sight. I booked myself into the Waldorf Astoria Cancun, and it delivered.

Situated on 100 acres of secluded coastline and tucked behind the Yucatan peninsula’s lush mangroves, the Waldorf Astoria Cancun is a cherished sanctuary in Cancun, removed from its pulsating counterpart. The resort has quickly become an oasis for travelers craving a serene, luxurious escape.

The Hotel

Before I even stepped out of the car, a staff member opened my door, greeting me by first name and promptly placing a delicious margarita in my hand. Lost in the tequila-jalapeño goodness, I almost missed the part where my luggage was whisked up the entrance and into my room. I could immediately tell that no detail would be spared at a well-oiled establishment like this one.

Behind the 20-foot entrance doors, the Waldorf Astoria’s grand lobby is adorned with chandeliers, marble tables, and wooden accents. The breathtaking architectural design casts a warm glow over the space, immediately evoking a sense of grandeur and glamor without any hint of stuffiness. Elements of tasteful Mayan décor from local artists tie the large space together. The check-in process is refreshingly painless, with guests invited to sit on cushy sofas as staff check you in. With no formal hotel counter, there are no long queues or raucous phones ringing.

The property boasts two oceanfront infinity pools with plenty of space and palm trees offering seclusion. Multiple restaurants are scattered throughout, while the chic lobby bar centers the hotel. And, of course, service here is flawless, with staff anticipating your every need before you can even think of it.

The Rooms

Every detail has been curated with comfort in mind — from 400-thread-count linens to floor-to-ceiling windows, allowing all 173 bedrooms to offer breathtaking views of the ocean. Guest rooms here are large enough to feel like your very own private suite. Décor is sleek with neutrals and splashes of Mayan art, adding just enough interest to a carefully crafted aura of calm. All rooms are equipped with a Nespresso machine and aromatic shower products from the Mexican skincare brand, Vervan.

The jaw-dropper is by far the bathroom. Spanning the length of the bedroom, it’s complete with an ensuite toilet on one side and, on the other, a spacious rainfall shower that opens onto a deck with a built-in soaking tub. Magnetic marble slabs hold dual vanities, while a roomy closet filled with necessities—including plush robes and a sewn beach bag for use around the resort—is tucked swiftly behind.

The Dining

In a sea of boutique resorts and restaurants, the culinary options at the Waldorf Astoria Cancun stands out among the nearby competition. Throughout my stay in Cancun, travelers and locals alike unfailingly suggested that some of the best restaurants in the city are at the Waldorf Astoria. Lucky for me, it fell into my cards. The property boasts five dining spaces with distinct atmospheres, including stylish décor and cuisines that showcase local ingredients.

Whether you’re here for a light bite by the poolside or a fine dining feast, the experience at Malpeque feels polished and elevated from start to finish. Malpeque is by far the resort’s headliner, and centers around an upbeat open kitchen, where dishes are smoked, grilled, and charred in front of you. The fiery foreground is contrasted with a soothing ocean backdrop, making every angle of the restaurant more picturesque than the last. Given that Malpeque specializes in fresh catches of the day, I was immediately sold on the raw bar options. I shared the classic Caribbean spiny lobster and Alaskan King crabs, alongside a few sides. Both dishes were cooked to perfection, with a naturally sweeter bite balanced by a savory buttery flavor.

Ja’o, on the other hand, is a lively Mexican cantina, complete with a margarita cart that rolls right up to your table, ready to customize and serve. The gorgeous interior is worth the visit alone. Reminiscent of many Tulum establishments, wooden chandeliers and hues of beige are complementary accents to the warm lighting. If you want to enjoy the cool Yucatan breeze, snag a spot outside and be sure to order the red velvet churros – you won’t be disappointed.

Guests can flock to Chaya for breakfast, where the à la carte menu serves up plates that tastefully add a local flair to international favorites. The airy and bright dining area, coupled with maybe the friendliest service you’ve received, will have you chipper for the morning. Taking our server’s recommendations, I was blown away by both the Huevos Benedictinos con Cangrejo (Crab Eggs Benedict) and the Pan Francés con Mezcal (Mezcal French Toast). I ended breakfast each day with the refreshing Ensalada de Sandía – a watermelon salad topped with mint, agave, queso fresco and confit orange.

The Extras

Standout experiences at the Waldorf Astoria Cancun include an array of on-site activities from weekly mezcal tastings to paddle-boarding and even a cooking demo.

I seized my moment to try out the private cooking class and would highly recommend it to anyone eager to get a taste of Mayan history. While sipping a Kukulun Smoke cocktail (a mezcal-based drink with hibiscus and ginger), we crafted four dishes, ranging from an Adobo Lobster Tlayuda to a deconstructed Tres Leches cake (pictured), all while hearing stories from our chefs about their upbringings in nearby pueblos. The experience not only equipped us with signature Mayan cooking techniques but introduced us to the vast history behind Mexican food. With new techniques under my belt, I was thrilled to realize that I could access most of the ingredients we cooked with back at home.

A visit to the holistic spa is worth the trip out here alone. At 40,000 square feet, the expansive space includes a secluded pool, sauna, thermal area, relaxation lounges and spa treatment rooms galore. With a menu of spiritual treatments based on Mayan ancestral ceremonies, I indulged in their signature Yaxché journey, and wow, was it incredible. The ritual, both a spiritual and physical journey, is carried out by the resort’s Shaman and began as a ceremony over a fire before moving to a treatment room where Ceiba leaves are brushed gently over you throughout the massage.

While the allure of the Waldorf Astoria name may attract many, the resort goes above and beyond all expectations. From its Mayan touches, lavish offerings, and premium dining, the experience marries cultural richness with sophistication. Honest Cooking Magazine can’t wait to come back for more.

Waldorf Astoria Cancun

Carr Federal Libre 307

Cancun-Tulum

Mexico

Website

The post Waldorf Astoria Cancun: A Yucatan Sanctuary appeared first on Honest Cooking.

This boozy spiced hot chocolate is your classic cocoa with a twist – infused with a homemade blend of warm spices and enriched with bourbon’s smooth kick. It’s perfect for those moments when you want to elevate your comfort drink into something a bit more sophisticated. Whether it’s to warm up a chilly evening or add a spark to your night, this hot chocolate is all about simple pleasures with a grown-up edge.

Boozy Spiced Hot Chocolate

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Honest Cooking
• Total Time: 10 minutes
• Yield: 2 servings

Print Recipe

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Description

This boozy hot chocolate is your classic cocoa with a twist – infused with a homemade blend of warm spices and enriched with bourbon’s smooth kick. It’s perfect for those moments when you want to elevate your comfort drink into something a bit more sophisticated.

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Ingredients

Units USM

Ingredients:

Spice Mix:

• 3 tsp (15 ml) cinnamon
• 2 tsp (10 ml) ground nutmeg
• 3 tsp (15 ml) ginger
• 2 tsp (10 ml) allspice

Hot Cocoa:

• 2 cups (480 ml) milk
• 1/4 cup (60 ml) pure cocoa powder
• 1/4 cup (60 ml) icing sugar
• 1 tsp (5 ml) spice mix
• 1 tsp (5 ml) vanilla bean paste
• 2 oz (60 ml) bourbon
• Optional toppings: whipping cream, marshmallows, chocolate shavings

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Instructions

1. Prepare the Spice Mix:
   • Combine cinnamon, nutmeg, ginger, and allspice in a bowl.
   • Mix well and store in an airtight container.
2. Make the Hot Cocoa:
   • In a saucepan, combine milk, cocoa powder, icing sugar, and spice mix.
   • Heat over low heat, stirring frequently until the mixture starts to simmer.
   • Remove from heat and stir in the vanilla bean paste and bourbon.
3. Serve:
   • Pour the hot chocolate into mugs.
   • Add your favorite toppings like whipping cream, marshmallows, or chocolate shavings.
   • Enjoy a relaxing moment with this warming, spiced beverage.

Notes

• Adjust the amount of bourbon to suit your taste.
• For a non-alcoholic version, omit the bourbon and add an extra splash of vanilla.

• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Drink, Hot Chocolate
• Method: Simmering
• Cuisine: American

Keywords: Spiced Hot Chocolate, Adult Hot Cocoa, Bourbon Hot Chocolate, Winter Beverages, Comfort Drinks, cocktails, drinks, bourbon drinks, chocolate drinks

The post Boozy Spiced Hot Chocolate appeared first on Honest Cooking.

This is a beloved Spanish and Latin American dish with shrimp (camarones) cooked in a delicious garlic (ajillo) sauce. Despite its simplicity, this dish is packed with rich and bold flavors, making it a popular favorite among diners at Son Cubano. 

The typical preparation of shrimp involves sautéing them in olive oil with a generous amount of minced or sliced garlic and other ingredients like parsley, chili, and white wine. This results in a dish where the sweet flavor of the shrimp perfectly blends with the aromatic and savory notes of garlic and other seasonings. 

Executive Chef Brian Morales’s version of the famous shrimp dish at Son Cubano is just as good as the original but more decadent, rich, and luxurious. The dish consists of cooking shrimp in garlic, blended oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to enhance the flavor. The chef recommends using blended oil as it is a more cost-effective option than olive oil. The chili paste provides heat to the dish and complements the garlicky flavor, while asparagus adds texture and flavor. Butter is added to give the broth a creamy texture. Finally, the dish is garnished with scallions and chili and served with crusty sourdough bread to soak up the garlicky sauce. If you can’t find lobster broth, you can use vegetable broth or even make your own shrimp broth using the leftover shrimp shells.

Here are some tips for cooking

• Use a generous amount of good-quality oil that is not too heavy.
• Let the garlic release its fragrance slowly (some cooks start with cold oil) to prevent it from becoming too bitter and overpowering the shrimp.
• Cook the shrimp gently in the oil and other ingredients until heated through and still juicy inside. 

Where to eat it ?

Son Cubano, located in New Jersey, is a restaurant that offers a taste of 1950s Cuba, including glamour, elegance, music, and, of course, food. You can relax in one of the two luxurious dining areas and then head to the bar for cocktails like Old Havana (Captain Morgan Rum, Guava, Hand-Crafted Mint Syrup, Fresh Lime Juice, Aromatic Bitters, and Prosecco). You can sit on the patio or walk down to the water’s edge to enjoy the breathtaking views of Manhattan after trying dishes such as Camarones al Ajillo or Market Fish paired with coconut rice. 

Camarones al Ajillo

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• Author: Executive Chef Brian Morales, Son Cubano
• Total Time: 20 minutes
• Yield: 2 servings

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Description

The dish is prepared by cooking the shrimp in garlic, oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to add flavor. The dish is garnished with scallions and chili and served with hearty pieces of crusty sourdough bread to mop up the garlicky sauce.

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Ingredients

Units USM

7 pieces of fresh jumbo shrimp tail on
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons blended oil (90% canola oil 10% olive oil)
1/8 teaspoon fresh cracked pepper
1/2 cup white wine (Chablis or your preference)
1 tablespoon cold butter (unsalted)
1 teaspoon chopped cilantro
1 teaspoon sambal olek (fresh chili paste)
1 tablespoon sliced asparagus
1/4 cup lobster broth
1 teaspoon sliced scallions (for garnish)
2 paper-thin slices Fresno chili (for garnish)
2 to 4 thick slices of sourdough bread

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Instructions

• Begin by deshelling and deveining the fresh shrimp. Leave the tail on to retain the moisture and flavor of the shrimp. Then, season with salt and pepper.  
• Add 1 tablespoon of blended oil to pan and begin to heat up until you see a little bit of smoke coming off pan remove pan from flame. At this point add the shrimp. Note from the chef: this step is important, so your pan won’t scorch and flame up.
• Return to the heat and sear the shrimp until fully cooked and golden brown (about 3 minutes) 
• Next add minced garlic to the pan, and allow to cook briefly. When the garlic becomes a golden-brown color, add the white wine to deglaze pan and release all that beautiful fond (flavorful browned bits that stick to the bottom of a pan after searing) 
• Add the sambal olek, lobster broth, and reduce for about 1 minute
• Add cold butter, sliced asparagus, and allow for sauce to simmer and become rich and luxurious 
• Next, turn off the heat and add fresh cilantro to the sauce. Set to the side. 
• In another pan, add 1 tablespoon of the remaining oil and toast 2 to 4 slices of sourdough bread and set aside. 
• In a rimmed plate or shallow bowl, add the shrimp and sauce, garnish with thinly sliced Fresno chili and scallions. Serve with the toasted sourdough for dipping and enjoy! 

• Prep Time: 15 minutes
• Cook Time: 5 mins
• Category: Appetizer
• Cuisine: Spanish, Cuban

Keywords: Camarones al Ajillo, Shrimp in Garlic Sauce, Latin American Cuisine, Spanish Cuisine, Cuban Food, shrimp recipes, spanish tapas, tapas recipes

The post Camarones al Ajillo appeared first on Honest Cooking.

This recipe hails from Executive Chef-Owner Rodrigo Abrajan at Casa Bond Noho. The stylish restaurant is dishing refined Mexican cuisine on the Bowery in New York, and Chef Rodrigo offers a variety of dishes, including Cochinita Pibil.

What is Cochinita Pibil?

Cochinita Pibil is a traditional dish from the Yucatan Peninsula in Mexico. It is a slow-roasted pork dish that is marinated in citrus juices and achiote paste, which gives it a distinct orange color. The dish is typically served with pickled onions and tortillas. It has a long history in Mayan cuisine and continues to be a popular dish in the region and beyond.

What is the traditional way to make Cochinita Pibil?

In Yucatan, there is a traditional way of making Cochinita Pibil which involves burying a pig in a pit called a pib. The pit is filled with hot stones and live wood and the pig is cooked slowly for many hours until it becomes tender. Before burying the pig in the pit, it is rubbed with a mixture of achiote, garlic, spices, and bitter orange juice which creates a bright red paste. The pig is then wrapped in banana leaves and left to cook slowly for hours. Once cooked, the meat is so tender that it can easily be pulled apart. It is served in its own juices with hot tortillas and pickled onions.

Executive Chef-Owner Rodrigo Abrajan’s simpler version for home cooks involves baking a small piece of pork in the pressure cooker or baked in an oven for a few hours. 

What is the best part of the pork to use for Cochinita Pibil ? 

The best part of the pork to use for Cochinita Pibil is the pork shoulder. This cut of meat has enough fat to keep it moist and tender during the long cooking process, making it perfect for slow-roasting and shredding. Additionally, the pork shoulder is a relatively affordable cut of meat, making this traditional Mexican dish accessible to a wide range of people.

Cochinita Pibil is a versatile dish that can be used in many different ways. Here are some serving suggestions:

1. Tacos: Cochinita Pibil is a popular filling for tacos. Simply heat up some corn tortillas, add the shredded pork, and top with pickled onions and cilantro for a delicious and authentic Mexican taco. 

2. Sandwiches: Cochinita Pibil can also be used as a filling for sandwiches. Try pairing it with avocado, tomato, and a spicy mayo for a tasty sandwich. 

3. Rice and beans: Cochinita Pibil can be served over a bed of rice and beans for a hearty and filling meal. 

4. Quesadillas: Use Cochinita Pibil as a filling for quesadillas along with some Oaxaca cheese and serve with guacamole and salsa. 

5. Nachos: Top a bed of tortilla chips with Cochinita Pibil, cheese, and jalapeños for a delicious and easy appetizer. 

6. Enchiladas: Use Cochinita Pibil as a filling for enchiladas along with some cheese and serve with salsa and sour cream on top. These are just a few of the many ways you can use Cochinita Pibil to create delicious and authentic Mexican dishes.

Cochinita Pibil – Yucatán Slow Roasted Pork

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• Author: Executive Chef-Owner Rodrigo Abrajan at Casa Bond
• Total Time: 5 hours 20 minutes
• Yield: 4 - 6

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Description

Cochinita Pibil is a traditional Mexican dish that originates from the Yucatán Peninsula. This dish is made by marinating pork in acidic citrus juice, adding annatto seed to give it a burnt orange color, and then roasting the meat while it’s wrapped in banana leaf.

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Ingredients

1 – 2 large banana leafs

1 pork shoulder

Adobo prep:

1 stick of Achiote paste

1 1/2 cup of bitter orange juice

1 teaspoon of black pepper

1 teaspoon of oregano

1 dash of ground cumin

1/2 teaspoon of cloves

2 dehydrated Guajillo chiles, seeds and stem removed

6 garlic cloves

1/2 a medium onion

Pickled red onions:

2 Habanero chiles cut into Julienne strips

1 red onion cut into Julienne strips

1 teaspoon of oregano

1/4 cup of apple vinegar

1/4 cup of bitter orange juice

1/4 cup of lime juice

Salt to taste

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Instructions

Instructions

1. Pass fresh banana leafs over a flame to loosen, making it easy to line a baking dish or tray with the leafs.

Adobo Mix:

1. In a blender, mix the Achiote paste with the Guajillo chile, black pepper, oregano, cumin, cloves, garlic, onion, orange juice, and salt until fully integrated. Set aside.

Meat Preparation Baked in the Oven

1. Preheat the oven to 340°F 
2. Place the meat on top of the banana leaf lined in the baking dish. 
3. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
4. Season the meat with the remaining mix the next day and wrap with the banana leaf.
5. Place the meat in a baking dish and let it cook in the banana leaves for 3.5 hours.

Meat Preparation Pressure Cooker 

1. Place the meat on top of the banana leaf lined in the baking dish. 
2. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
3. Season the meat with the remaining mix the next day and wrap with the banana leaf.
4. Transfer the meat and sauce into pressure cooker. Place the lid on the instant pot and seal the lid. Choose the meat setting and set the time for 60 minutes.
5. When the timer is finished, do a rapid release. 

Pickled Red Onions (for garnishing the dish):

1. Blanch the onions for 5 minutes in boiling water.
2. Let it cool and add the bitter orange juice, lime juice, chiles, oregano and salt. Let it rest.

Assembly:

1. Once the meat is cooked, use two forks to shred the pork into bite-sized pieces. Give it a good toss with the remaining juices.
2. Then serve the pork while warm, garnished with pickled onions. You may either enjoy it as taco or sandwich meat, or over rice and beans.

• Prep Time: 20 min
• Cook Time: 300 mins
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Cochinita Pibil, Pork, Mexican Cuisine, Yucatán Style Stew, Yucatán Style Barbecue, Mexican bbq, mexican pork, spicy pork, fall apart pork

The post Cochinita Pibil – Yucatán Slow Roasted Pork appeared first on Honest Cooking.

Welcome to 11 Cadogan Gardens, a hidden gem nestled in the heart of Chelsea, London. A place where history and luxury intertwine, creating an ambiance of timeless elegance, quirkiness, and charm. This boutique hotel, situated in one of London’s most prestigious areas, offers a guest experience that combines the grandeur of its past with the comforts of the present.

VIDEO: 11 CADOGAN GARDENS IN CHELSEA

A Journey Through Time and Design

Step inside and be captivated by the hotel’s Victorian awesome architecture. From the entrance, adorned with regal oil paintings, to the welcoming lounge, every corner of this hotel tells a story of opulence. Fresh from a meticulous renovation, 11 Cadogan Gardens retains its exclusive members’ club aura while offering the warmth of a private residence. The interiors, features a blend of antique furnishings and modern amenities, and each piece of decor seems to have its own tale to tell.

The Essence of Personalized Luxury

Each of the hotel’s 56 rooms and suites is individually designed and filled with luxury. From sleek marble bathrooms and Nespresso machines to LCD TVs, the rooms blend modern comfort with classic decor. The uniqueness of each room ensures that no two stays are alike, with guests often returning to experience a different aspect of the hotel’s charm. Whether it’s the plush bedding, the intricately designed wallpaper, or the bespoke furniture, every element contributes to the uniqueness of each stay.

A Prime Location with a Neighborhood Charm

Situated along the serene Cadogan Gardens, the hotel is a sanctuary in the midst of London’s bustling city life. And speaking of bustling city life –  the backside of the hotel spills out onto the picturesque Pavilion Road, filled with coffee shops, restaurants, and fun boutiques. This juxtaposition of the hotel’s tranquil setting with the lively local scene offers guests the best of both worlds – a peaceful retreat with the city’s pulse just steps away.

Hans Bar & Grill: A Culinary Delight

Pavilion Road is also the main entrance to Hans Bar & Grill, the hotel’s beautiful restaurant – which serves a seasonal menu that celebrates the best of British cuisine, as well as some international classics. The restaurant’s ambiance is both stylish and inviting, creating a perfect backdrop for almost any occasion.

Here locals and hotel guests alike mingle over breakfast, brunch, lunch, and dinner – and there are plenty of nooks and crannies to have a private conversation, lunch meeting, or perhaps a fancy date. The space is thoughtfully designed to cater to different dining experiences, be it a casual coffee or a formal dinner.

A Menu that Celebrates Flavors

The food at Hans Bar & Grill packs a flavor punch; it’s lively, vibrant, colorful, and always delicious. We particularly fell in love with the grilled King Prawns and the fried cauliflower, but everything on the menu is truly worth trying and always cooked to perfection. There’s something for every taste. The restaurant’s commitment to using fresh, locally sourced ingredients elevates each dish, making it just as popular with the locals as it is with hotel guests.

The Quintessential Afternoon Tea Experience

Another culinary feature at 11 Cadogan Gardens is the classic afternoon tea. Inspired by the Chelsea Flower Show, the service is a feast for the senses. Have a glass of Champagne, and then enjoy an explosion of fine pastries and sandwiches, all beautifully presented on elegant Wedgwood crockery, accompanied by a selection of Jing teas. The display is as delicious as it is beautiful, and in many ways, it’s the perfect way to end your stay at one of our favorite London hotels.

11 Cadogan Gardens

Website

11 Cadogan Gardens

London SW3 2RJ

United Kingdom

The post 11 Cadogan Gardens: A Charmingly Luxurious Chelsea Hideaway appeared first on Honest Cooking.

For many visiting Los Angeles, figuring out which neighborhood to stay in can be overwhelming. You may want to find a hotel near a beach, or by a hip and cool area close to trendy restaurants, or maybe near concert venues, museums, or other cultural offerings. So, if you want a city that’s accessible and has all of those attributes along with a freeway to get to other neighborhoods conveniently–– then Culver City is the city for you.  

Whether you’re in Culver City for a weekend or a more extended stay, you’ll find plenty to explore in this City filled with boutique hotels, delicious food, shopping, and a major movie studio. This diverse city is conveniently located near other cities like Marina Del Rey and Venice Beach, or if you’re in town for a sporting event or concert, Sofi Stadium in Inglewood is just a few off-ramps away.

Where to Stay in Culver City

The Shay is a boutique hotel that opened in late 2021, and if food and beverage and great hospitality are a priority when you travel, then The Shay is a top-notch option in the area. Culver City is a big entertainment town with HBO Max, Apple, Amazon, and Sony Studios residing there, so the hotel buzzes with entertainment industry folks checking into the sleek, modern, yet unpretentious lobby. Beyond its cozy 148 rooms and 19 suites with expansive views lies Culver’s Arts District, within walking distance to Platform, an outdoor shopping center across the street. Filled with great shopping and restaurants like Margot and New York’s Roberta’s Pizza, you’ll find plenty to check out, like seasonal pop-up shops.

The Shay Hotel sits on a development called Ivy Station. Here, you can catch the metro to Downtown Los Angeles in 27 minutes, skipping all the traffic, and it only costs $2. Or you can go the opposite way, and it’ll take you to the heart of Downtown Santa Monica near Third Street Promenade–– a few blocks away from the Santa Monica Pier.

Where To Eat In Culver City

With iconic movies like Gone With The Wind and Wizard of Oz and TV shows like Jeopardy and Wheel of Fortune filmed at Sony Studios, a studio tour is a must. The lot takes up a whopping 44 acres, and surrounding the gigantic area are coffee shops and eateries that are within walking distance. For newer and trendier local favorites, go to Go Get ‘Em Tiger for coffee or a quick lunch. Next to it is Homestate, a casual Tex-Mex taco joint with some of the best homemade flour tortillas in Los Angeles.

But for more at The Shay, you’ll find guests and locals heading to the Canopy Club, the only rooftop restaurant with a pool in Culver City. Sip on a banana mai tai at this Old Hollywood meets Palm Springs decorated poolside spot. Take the elevator up during the sunset for some beautiful photographic moments. For light bites, get the Hamachi Crudo and rosemary french fries, or if you’re starving, order the delicious and filling CC Burger, a classic smash burger with onions and American cheese.

Although local favorite Etta, on the lobby floor of The Shay, shuttered at the end of 2023, a new Italian restaurant will be taking its place, incorporating a menu featuring wood-fired pizzas and classic pasta dishes. For the ultimate, The Shay hotel experience, watch the sunset at Canopy Club with a drink in hand, enjoy a few starters, and then proceed downstairs to the new Italian spot below for dinner once it opens its doors.  Afterward, leisurely walk back to your room after a night well spent, all in one hotel.

Another historic landmark is The Culver Hotel, opened in 1924 by Culver City founder and philanthropist Harry Culver. If you’re coming from Sony Studios, transport yourself to a different era by exploring the speakeasy The Velvet Lounge for a craft cocktail. This part of Culver City grew tremendously over the last few years with Los Angeles staples like Salt & Straw for wacky ice cream flavors or a popular salad and sandwich fast-casual eatery called Mendocino Farms. If you’re a Neapolitan pizza lover, you’ll have to check out Ugo, an Italian institution that has resided at this location for 18 years and boasts Neapolitan pizza exactly like it’s made in Naples with a prestigious seal from The Associazione Verace Pizza Napoletana. If you want the utmost lavish LA experience, you’ll want to cross the street and walk into Erewhon, an upscale grocery store with a cult-like following, where no one seems to care about spending $18 on a Hailey Bieber Strawberry Glaze Skin Smoothie.

Lastly, if you’re looking for an elevated dinner experience, the chic Juliet is a French restaurant with a Michelin nod. The ambiance is warm, and the decor is stunning. The menu consists of starters like chicken liver tartlet, sea bream tartare, and beautiful dishes like seared scallops with Meyer lemon butter or duck confit “cigars.” Save room for a dessert favorite–– the brown butter madeleines with salted honey chantilly.

The post A Culinary Guide: Where to Stay & Eat In Culver City appeared first on Honest Cooking.

Although Tabbouleh salad has its roots in Lebanese cuisine, the Quinoa Tabbouleh served at Inkaterra Machu Picchu Pueblo Hotel puts a Peruvian twist on the classic dish. The hotel’s version of the salad uses quinoa, which is a staple food in Peru and known as the “Mother Grain” of the Incas. Additionally, the salad includes other Andean ingredients such as fava beans, chilis, and capers. The vinaigrette is also made with Peruvian black mint. By incorporating these local ingredients, the quinoa tabbouleh salad becomes a unique Peruvian dish that highlights the flavors and ingredients of the region.

What makes this salad extra special? 

Using quinoa makes this dish an excellent source of protein and fiber. Unlike bulgur wheat tabbouleh, quinoa has a more delicate texture, making it feel less heavy in the mouth and stomach. For vegans and vegetarians, quinoa is an excellent choice due to its high protein content. In addition, it’s easier to prepare than traditional tabbouleh; while bulgur must be soaked for a few hours or overnight, quinoa can be cooked within minutes. Leave the salad to sit in the fridge overnight, allowing it to absorb the fresh flavors of the mint and garlic vinaigrette. Finally, just before serving, add the creamy avocado for the perfect finishing touch.

Peruvian Inspired Quinoa Tabbouleh

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• Author: Inkaterra Machu Picchu Pueblo Hotel
• Total Time: 1 hour
• Yield: 2

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Description

This Peruvian style Tabbouleh salad is a must-try. It combines nutritious quinoa with avocado, tomatoes, aji pepper, buttery fava beans. It’s rounded off with a refreshing mint and garlic vinaigrette.

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Ingredients

 Ingredients:

• 2 cups cooked quinoa (preferably red or black quinoa), al dente
• 1/4 cup chopped yellow aji pepper or sweet chili
• 1 cup cubed tomatoes (preferably halved cherry tomatoes)
• 1/4 cup dried fava beans (1/2 cup cooked)

For the vinaigrette: 

• 2 small shallots, finely chopped
• 1/4 cup olive oil
• 1 oz. Peruvian black mint, chopped – plus more for garnish (can substitute regular fresh mint)
• 1 tablespoon apple cider vinegar
• Salt/pepper
• Pinch of garlic

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Instructions

For the quinoa

1. To make 2 cups of quinoa, follow these simple steps:
2. Rinse the quinoa in a fine mesh strainer under cold running water to remove any dirt or debris.
3. In a medium-sized pot, combine 2 cups of water and 1 cup of quinoa. Add a pinch of salt, if desired.
4. Bring the water to a boil over high heat.
5. Reduce the heat to low, cover the pot, and let the quinoa simmer for 15-20 minutes. Or until all the water has been absorbed.
6. Remove the pot from the heat and let the quinoa sit, covered, for an additional 5-10 minutes.
7. Fluff the quinoa with a fork and serve immediately or store it in an airtight container in the fridge for later use. Note: The ratio of water to quinoa is 2:1, so you can adjust the recipe accordingly if you want to make more or less quinoa. 

For the chilis

1. Make sure the chilis are fresh and well-rinsed. 
2. Finely cut them, removing all seeds – unless you prefer a hot and spicy dish. 

For the tomatoes

1. Cut the tomato into squares. You may leave the seeds; it adds to the richness of the salad. If your tomatoes are not organic, ensure they are skinned before cutting.

For the fava beans 

1. To make 1/2 cup of cooked fava beans, you’ll need about 1/4 cup of dried fava beans.
2. Start by rinsing them in cold water.
3. Soak them overnight in enough water to cover them by a few inches.
4. The next day, drain the beans and rinse them again.
5. In a saucepan, add the soaked fava beans and enough water to cover them by about an inch.
6. Bring the water to a boil, reduce the heat to a simmer and let the beans cook for about an hour, or until they are tender.
7. Drain any excess water and your cooked fava beans are ready

 For the avocado

1. Choose any avocado available; this recipe uses Hass because it is usually creamier. 
2. Once the avocado is cut or sliced, place it on a plate and sprinkle with salt and drops of lemon to keep it fresh and tasty.
3. Even a good avocado with no salt may give you different results once the salad is made. 

For the vinaigrette 

1. In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
2. Place all the ingredients in a transparent container, mix well, and place in the fridge. 

For serving 

1. Mix all the ingredients except the avocado. Place mixture in the fridge for at least 30 minutes before serving to ensure it is chilled. 
2. Once the Tabbouleh is served, place the avocado slices on the salad. 

• Prep Time: 40
• Cook Time: 20
• Category: Appetizer
• Method: Boiling
• Cuisine: Peruvian Inspired

Nutrition

• Serving Size: 2

Keywords: quinoa tabbouleh, peruvian, vegan, gluten free, vegeterian, fava beans, chilis

The post Peruvian Inspired Quinoa Tabbouleh appeared first on Honest Cooking.

That’s right Fergie is back! Okay it’s not The Black Eyed Peas, it’s just some awesome regular black-eyed peas. Strangely, I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?

If you end up with a ham bone and don’t know what to do with it? Instead of making stock try making some black-eyed peas with it. The ham bone, often left over from a big family meal, is the star of this soup. It gives the soup a deep, meaty flavor and infuses the broth with a smoky, savory taste. The longer the bone simmers in the broth, the more flavor it releases.

Black-eyed peas, the main legume in this soup, are not only super-tasty but indeed also packed with protein and fiber. They provide a creamy texture and a slightly nutty flavor, making the soup both delicious, filling and nutritious.

Step by Step Guide to Making Ham Bone Soup with Black Eyed Peas

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.

2. ---

   Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.

3. ---

   Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.

4. ---

   Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.

5. ---

   Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Ham Bone Soup with Black Eyed Peas

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• Author: Brian Staffield
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions

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Description

A rich and filling soup with big flavors and lots of protein is just what the doctor ordered to help you power through the winter.

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Ingredients

Units USM

• 1 Ham Bone (ideally with some meat still on it)
• 2 cups Black Eyed Peas (soaked for at least one hour)
• 1/4 cup Ground Spicy Pork Sausage
• 1 1/2 cups Water
• 2 Bay Leaves
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon Paprika
• 1/4 teaspoon Ground Chipotle
• 1 teaspoon Sea Salt
• 1/2 Medium Onion (diced)
• 3 Garlic Cloves (sliced)
• 1 Tablespoon Avocado Oil
• Avocado (for serving)

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Instructions

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.
2. Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.
3. Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.
4. Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
5. Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Notes

• Soaking the black-eyed peas helps to reduce cooking time and make them more digestible.
• Adjust the seasoning to your preference, especially if the ham bone is already salty.
• Be careful while handling the ham bone as it can be hot.
• Fresh avocado adds a creamy texture and richness to the soup.

• Prep Time: 15 mins
• Soaking Time: 65 mins
• Cook Time: 60 mins
• Category: Soup
• Method: Boiling
• Cuisine: American

Keywords: Ham Bone Soup, Black Eyed Peas Recipe, Spicy Pork Sausage, Hearty Soup, Dutch Oven Cooking, Comfort Food, Winter Soup, Easy Meal, Homemade Soup, Avocado Garnish

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In the early years of my life in Atlanta, I never quite jumped on the whole Southern New Year’s tradition of black-eyed peas and collard greens. My first introduction to black-eyed peas and collard greens was at a friend’s house – where she had cooked them up extra mushy with ham hock. Alas, my taste-buds were not tickled and so I stayed far, far away from them – together or separately.

Then, fast forward twelve years, and my parents moved here to Atlanta. Their first New Year’s Day here, they invited my daughter and I over for lunch and guess what my mom had prepared? Yup, there on the dining table was a dish filled with black-eyed peas and collard greens. “When in Rome…” my mom said as she ladled spoonfuls onto our plates. But, these were not the mushy black-eyed peas and collard greens I had bumped into many years ago. My mom had put her own Sri Lankan spin on black-eyed peas and collard greens, and my taste-buds did a happy dance at this perfectly seasoned and cooked version.

Since then, black-eyed peas and collard greens have become a staple in our home. Nowadays, My daughter and I enjoy them year round – in anything from stir fries, curries and vegetarian hashes.

This year, for New Year’s Day, I figured I would take the black-eyed peas, collard greens and potato hash I make and croquette-fy it.

Aaaaaaaaaannnnnd, my friends, that’s how these awesome croquettes were born. These are really simple to make and are so packed with flavors from the caramelized onion, garlic, ginger, cumin, and coriander. The breaded and fried coating doesn’t hurt either…

Step by Step Guide to Making Collard Green and Black-Eyed Pea Croquettes

1. Sautéing Aromatics:

   • Heat olive oil in a pan. Add red onion and sauté over medium heat until it starts to caramelize, about 15-20 minutes.
   • Mix in the garlic and ginger, and cook for a few more minutes.

2. ---

   Cooking Greens and Peas:

   • Stir in frozen collard greens and black-eyed peas. Cook until warm.

3. ---

   Adding Spices:

   • Incorporate coriander, cumin, red chili powder, salt, and pepper. Remove the mixture from heat.

4. ---

   Creating the Mixture:

   • Mash the boiled potatoes into the mixture using a fork. Adjust salt and pepper to taste. Let the mixture cool.

5. ---

   Breading:

   • Place breadcrumbs on a plate. In a separate bowl, whisk eggs.
   • Form spoonfuls of the mixture into balls. Dip each in egg wash, then coat with breadcrumbs.

6. ---

   Frying:

   • Heat oil in a frying pan. Check if the oil is ready for frying (it should bubble around a wooden spoon handle).
   • Fry the croquettes in batches until golden. Drain on paper towels.

Recipe Notes:

• Ensure the oil is properly heated before frying to get a crisp outer layer.
• Adjust the spice level with red chili powder to suit your taste.
• Serve with a side of sambal oelek for an added kick.

Collard Greens and Black-Eyed Pea Croquettes

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• Author: Shashi Charles
• Total Time: 44 minutes
• Yield: 25 croquettes

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Description

If you love a good dish of collard greens with black-eyed peas in the winter, then you need to try those same flavors in croquette form.

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Ingredients

Units USM

• 2 tablespoons olive oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, smashed and chopped
• 1/2 teaspoon ginger, freshly grated
• 1 cup frozen black-eyed peas
• 1 cup frozen collard greens
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon red chili powder (optional)
• 1/4 teaspoon salt (or more to taste)
• 1/2 teaspoon pepper
• 2 boiled potatoes
• 1 cup breadcrumbs
• 2 eggs
• Oil for frying

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Instructions

1. Sautéing Aromatics:
   • Heat olive oil in a pan. Add red onion and sauté over medium heat until it starts to caramelize, about 15-20 minutes.
   • Mix in the garlic and ginger, and cook for a few more minutes.
2. Cooking Greens and Peas:
   • Stir in frozen collard greens and black-eyed peas. Cook until warm.
3. Adding Spices:
   • Incorporate coriander, cumin, red chili powder, salt, and pepper. Remove the mixture from heat.
4. Creating the Mixture:
   • Mash the boiled potatoes into the mixture using a fork. Adjust salt and pepper to taste. Let the mixture cool.
5. Breading:
   • Place breadcrumbs on a plate. In a separate bowl, whisk eggs.
   • Form spoonfuls of the mixture into balls. Dip each in egg wash, then coat with breadcrumbs.
6. Frying:
   • Heat oil in a frying pan. Check if the oil is ready for frying (it should bubble around a wooden spoon handle).
   • Fry the croquettes in batches until golden. Drain on paper towels.

Notes

• Ensure the oil is properly heated before frying to get a crisp outer layer.
• Adjust the spice level with red chili powder to suit your taste.
• Serve with a side of sambal oelek for an added kick.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: Collard Green Recipes, Black-Eyed Pea Croquettes, Vegetarian Snacks, Southern Cooking, Spicy Appetizers, Healthy Croquettes, Homemade Croquettes, Vegan Snacks, Easy Croquettes Recipe, Flavorful Appetizers

The post Collard Greens and Black-Eyed Pea Croquettes appeared first on Honest Cooking.