Alyssa Holder

1 week ago | honestcooking.com | Alyssa Holder

QT Gold Coast Hotel in Surfer’s Paradise Australia, isn’t exactly known for doing things by the book — and that’s the point. From the retro-glam design to the cheeky menus, the hotel brings personality to everything it does, including its take on one of Easter’s most iconic bakes: the hot cross bun. These buns are everything they should be — soft, spiced, and packed with juicy sultanas — but with that QT spin.

1 week ago | honestcooking.com | Alyssa Holder

At Hotel d’Angleterre—arguably the most iconic luxury hotel in Copenhagen, with a legacy stretching back to 1755—food has always played a leading role. It began as a restaurant, not a hotel, opened by Maria Coppy and Jean Marchal, and today, that spirit lives on in its Michelin-starred restaurant, Marchal.

1 month ago | honestcooking.com | Alyssa Holder

Scottsdale, Arizona, has evolved from its historical roots in copper, cattle, and cotton into a culinary hotspot known for innovative dining. It didn’t get there by chance but thanks to a new generation of chefs has emerged, skillfully blending local ingredients—like the hundreds of native food plants, including edible cacti and mesquite flour—with global flavors to redefine Southwest cuisine.

1 month ago | honestcooking.com | Alyssa Holder

Scottsdale has a way of drawing me back time and again. From my very first visit, I was hooked. Floating in a hot air balloon over the vast Sonoran Desert, watching jackrabbits dart across the rugged landscape, all bathed in a warm, burnt orange glow—it was pure magic. Dining at Charleen Badman’s acclaimed FnB Restaurant was another unforgettable experience—her vegetarian momo dumplings still linger in my dreams.

2 months ago | honestcooking.com | Alyssa Holder

Inspired by the flavors of his Ecuadorian heritage, Chef Freddy Vargas of Aitana in New York City shares the recipe for his Plantain-Crusted Snapper For the Plantain Crusted Snapper: 2 snappers (about 6 oz each), skin removed 1 plantain, peeled and thinly sliced lengthwise 1 tbsp egg white powder 2 tbsp canola oil 2 tbsp unsalted butter 2 garlic cloves, crushed 2 sprigs of thyme Salt, to taste For the Bok Choy: 4 baby bok choy, halved Salt, for blanching water 1 tbsp extra virgin olive oil 1...