Honest Fare

Pretty Provisions and Notes from the Kitchen

Happy Holidays Sale! Free Domestic Shipping and an additional 10% off Honest Fare Aprons.

Happy Holidays Sale!, Honest Fare by Gabrielle Arnold

Hope you had a great Thanksgiving. Get 10% off all orders today through Friday, Dec. 6 AND free domestic shipping for the rest of the month! Regular international shipping costs still apply, but you do get the 10% off this week.

Happy shopping!

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Cranberry Skillet Cornbread. For the Thanksgiving table or a perfect use for all that leftover cranberry sauce!

Cranberry Skillet Cornbread., Honest Fare by Gabrielle Arnold

With Thanksgiving just a couple days away, I’m sure many of you already have your menus set, but you probably don’t have plans for your leftovers just yet. Luckily, I’ve got this recipe for cranberry skillet cornbread – perfect to unload your remaining cranberry sauce into!

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Aloha Muffins with Macadamia Butter (gluten free, vegan) Pineapple, coconut, oat muffins with macadamia nut butter. Inspired by my recent trip to Hawaii!

Aloha Muffins with Macadamia Butter (gluten free, vegan), Honest Fare by Gabrielle Arnold

I know it’s Halloween week and I should probably be sharing some kind of spooky treat, but the truth is I’m not really feeling all that…uh, goolish at the moment. I just got back from an incredible trip to Kauai, Hawaii, where it’s warm and wild and breathtaking at every turn, so the thought of dressing up for Halloween is the farthest thing from my mind. What a chore that would be. I just can’t be bothered – so instead, I’m holding on to the warmth and the island flavors of Hawaii, which sound a hell of a lot better than costume make-up and miniature snickers. I hope you’ll enjoy this Hawaiian treat instead of a Halloween treat this year!

This recipe is inspired by the abundance of fresh fruit and coconut we ate there and the macadamia nut butter that’s so popular all over the island. The muffin is gluten free (made with oat flour and oats) and uses coconut milk and oil instead of butter. The vegan macadamia butter is a simple blend of roasted macadamia nuts, agave and coconut oil.

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Beet Pesto Pasta. And a giveaway for this lovely ceramic dish! A pasta recipe in honor of the Italian made ceramic dish that you have a chance to win!!!

Beet Pesto Pasta. And a giveaway for this lovely ceramic dish!, Honest Fare by Gabrielle Arnold

A new recipe AND an awesome giveaway – what a way to start the week! I’m sure you’re all curious about the giveaway so we’ll start with that.

One of you will win the gorgeous serving dish/casserole featured in this recipe.  (Well, not this exact dish, you’ll get a brand new one.) It comes to us from VIETRI, a family owned company that imports handcrafted ceramic tableware from Italy. This particular item is from their Bellezza Collection.

* Sorry, this giveaway has ended. But continue reading for the recipe! *

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New life for stained kitchen linens…And this 4-piece knife giveaway! How to transform tattered kitchen linens with a little Rit dye. Plus, enter to win an artisan knife set!

New life for stained kitchen linens…And this 4-piece knife giveaway!, Honest Fare by Gabrielle Arnold

I have three goals this Labor Day weekend.
No 1
Have a cocktail at dusk and sit, waiting for the end of summer night air to roll in.
No. 2
Be in a bathing suit.
No. 3
Clean out my car.

I’m all about at least one productive activity per holiday weekend. So if you feel the same, here are a couple fun and productive options for you!
No 1.
Enter to win an artisan knife set from New West KnifeWorks.
No 2.
Get creative with this kitchen linen dye project.

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Yaya’s tortilla española of summer squash. My grandmother's traditional Spanish recipe featured in Food52's Heirloom Column!

Yaya’s tortilla española of summer squash., Honest Fare by Gabrielle Arnold

We all have a soft spot for at least one meal or recipe. These are the dishes we’ll never get tired of and the ones we carry with us throughout the years to share with the special people in our lives. Could be cornbread, could be eggplant parm. And sure, we love and repeat these dishes because they’re that good, but maybe it’s also about the time period in our lives or the season they represent. And in some golden cases, it might even be for the person they remind us of.

My soft spot is for Tortilla Española. I grew up eating my yaya’s (grandmother in Catalan) traditional Spanish version of the omelet, so sharing this recipe feels like a tribute to her and her influence on me. Yaya could knock out a tortilla like it was nothing and I remember always being so fascinated by the way she’d effortlessly flip that thing right in the pan, cooking it perfectly on both sides…

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Sweet Corn & Strawberry Swirl Ice Cream. Happy summer everyone! Here's an ice cream so creamy you'd never know it's egg free.

Sweet Corn & Strawberry Swirl Ice Cream., Honest Fare by Gabrielle Arnold

Nothing says summer like corn. Running your teeth across juicy, sweet corn on the cob; getting it all over your chin and jammed between your front teeth for hours to come – that’s what I’m talking about. This stuff is insane. Yes, it tastes like corn, but it’s not weird or savory at all. The sweet and creamy corn flavor is subtle enough to keep it from being off putting and the little bits of corn give such great texture. I decided to layer in a simple strawberry sauce to brighten it up even more with a summer fruit component. I think it’s a perfect match…

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Crispy Smashed Potatoes. Sweet yukon gold potatoes, wilted green onions & simple red pepper parmesan sauce.

Crispy Smashed Potatoes., Honest Fare by Gabrielle Arnold

I love potatoes. Aside from sweet potatoes, these baby Yukon golds are definitely my potato of choice. Just look at them – so tempting with their golden hue. Simply roasted in the oven and topped with a little salt, pepper and olive oil is my favorite way to eat them. There’s just something so soothing about the texture of a warm and tender potato. And is there anything better than a nice crispy potato skin?

A rustic preparation like this is the best because it’s full of flavor, easy to make and impossible to screw up. I oven roasted these little Yukon’s whole with the skin on until nice and crispy and then smashed each one open by gently pressing with the back of a wooden spoon. It was actually quite fun and satisfying to feel each one pop, revealing a pleasantly sweet and creamy inside. They’re topped off with roasted green onions and a red pepper parmesan sauce that I had to hide from myself to keep from eating with a spoon. It’s that good.

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