Turkish Deviled Eggs

Only Mother Nature can produce a blue this spectacular. So it only makes sense that the magnificent turquoise hue can be replicated using a single natural ingredient . . .

How to Make Paella at Home

Paella has always intimidated me. Between the ingredients and the way it’s prepared, I don’t think there is a dish more misunderstood and contentious than paella. But guys, it turns out, paella is incredibly easy to make.

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One Pot Thai Green Curry Chicken

This dish is a Thai twist on one of my favorite recipes: milk chicken. Instead of roasting a chicken in milk and aromatics, like cinnamon, lemon and sage, I’ve used a basting sauce that is composed of traditional Thai curry ingredients– coconut milk, fish sauce, green curry paste, chiles and kaffir lime leaves.

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Old Fashioned Conversational Truffles

What’s more important on Valentine’s Day than cocktails and chocolates? These truffles have Old Fashioned ingredients in them– bourbon, bitters and orange zest, all creating a subtle boozy tasting truffle!

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Barcelona Food Guide

Spicy Mouth-Numbing Szechuan Peppercorn Chex Mix

I’ve been waiting for the day I can post a recipe on this site about Szechuan peppercorns. If you’ve never tried Szechuan peppercorns before, it can be a strange sensation– they have the effect of numbing your mouth! Yes, that’s right, in certain doses, your mouth actually starts to go numb. Combined with spicy foods, like chiles, the combo of that numbing tingle and burning sear of heat is absolutely addicting.

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HonestlyYUM 2018 Survey

We want to hear from you!! We strive to bring you the best content possible here on HonestlyYUM, and that wouldn’t be feasible without hearing your feedback. Please take a moment to fill out this brief survey so that we can continue to create content you love. It’s an anonymous Google Form, and honestly it will take ~3 minutes. Thank you so much as always for all your support!

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Ensalada de Col

Last fall, I attended a paella workshop with Chef Paul Canales of Oakland’s beloved Spanish restaurant Duende. And it was a blast. Paella was made from scratch (stay tuned for more on that later this week), while Paul schooled us on the history of Spanish cuisine and the various regions which make up the brilliantly unique flavors of the country. Afterwards, we feasted on a delectable spread of pintxos, cured meats, paella and one particular dish that absolutely blew my mind. It was . . . drumroll . . .  a salad.

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What are pintxos, you might ask? A pinxto, pronounced peen-cho and derived from the Spanish verb pinchar, is exactly how is sounds: a pinch of food that is pierced together by a toothpick. Hailing from the Basque region of Spain, the pintxo is essentially a smaller version of a tapa, however, they vary drastically depending on the town, restaurant or bar.

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