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Entries tagged with 'honey'

Cherry-Honey Blondies with Marcona Almonds

Serious Eats Carrie Vasios Mullins 3 comments

These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike. More

Ample Hills' Sweet as Honey Ice Cream

Serious Eats Emma Kobolakis 2 comments

Sometimes simplest really is best: sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy. It's a strong hit of caramel flavor, with the delicate sweetness of cold, fresh cream. More

Honey Corn Muffins

Serious Eats Yvonne Ruperti 11 comments

Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins More

Baby Takes a Nap

Serious Eats Mira Evnine & Liz Clayman Post a comment

The herbal side of gin complements the chamomile in this simple cocktail. Honey adds depth to the flavor. More

Sriracha Ketchup

Serious Eats Joshua Bousel Post a comment

Sriracha and ketchup together make a great condiment, but add a little honey for some contrast with the heat, rice vinegar for extra tang, and lime and cilantro for freshness, and it's pretty killer. More

Sesame Flatbreads with Salted Honey Butter

Serious Eats Carrie Vasios Mullins 11 comments

These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter. More

Saffron, Honey, and Orange Ice Cream

Serious Eats Max Falkowitz 6 comments

This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest. More

Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings'

Serious Eats Kate Williams Post a comment

Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter. More

Charred, Oven-Roasted Carrot Salad With Feta Cheese

Serious Eats Jennifer Olvera 3 comments

Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace. More

No-Bake Chewy Cranberry Chocolate Treats

Serious Eats Carrie Vasios Mullins 5 comments

These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture. More

Buckwheat Honey Ice Cream

Serious Eats Emma Kobolakis Post a comment

Sometimes recipes reflect the weather. Take Desserts for Every Season's buckwheat honey ice cream. Its earthy chill mimics fall rather well. Drizzle warmed honey on top for a sweet reprieve. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Balaboosta's Baklava

Serious Eats Emma Kobolakis Post a comment

Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem. More

No Knead Whole Wheat Buns with Honey Butter

Serious Eats Carrie Vasios Mullins 2 comments

These easy whole wheat buns pair nicely with sweet honey butter. Add a sprinkle of flour de sel if you like your breakfast salty-sweet. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Peanut Butter Oat Cookies with Salted Honey Buttercream

Serious Eats Carrie Vasios Mullins 4 comments

Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling. More

Honey Almond Granola

Serious Eats Carrie Vasios Mullins Post a comment

Orange zest and honey make a sweet, citrusy background for almond-oat clusters. More

Strawberry Rhubarb Jam with Honey and Cinnamon

Serious Eats Lucy Baker 2 comments

The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding. More

The Swarm

Serious Eats Autumn Giles 1 comment

This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar. More

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