When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch.
'honey' on Serious Eats
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.
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.
Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins
The herbal side of gin complements the chamomile in this simple cocktail. Honey adds depth to the flavor.
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.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest.
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.
Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace.
These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture.
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.
Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem.
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.
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.
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.
Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling.
Orange zest and honey make a sweet, citrusy background for almond-oat clusters.
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.