Serious Eats: Talk
Weekend Cook and Tell: Honey Bear
Welcome back to the Weekend Cook and Tell. Every Wednesday we page through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week it seems as though the food sections are practically bursting with features about honey. This might have something to do with the fact that Rosh Hashanah, the Jewish new year begins tomorrow at sundown, and honey is a symbol of good luck in the upcoming year.
Craig Laban of The Philadelphia Inquirer reviewed Fair Hill Inn, a northern Maryland restaurant where chefs keep their own hives. Phyllis Glazer of the Los Angeles Times is rounding up honey recipes including a Honey Challah and Chicken Glazed with Pomegranate Molasses and Honey, and The New York Times' Melissa Clark has created a, absolutely gorgeous Honey-Roasted Duck with Apple and Potato Confit for Gilt Taste.
For this week's challenge we want you to hit the hive (figuratively, of course) and share your best honey recipes with us. We want to hear your tales of urban bee keeping and locally sourced honey, and let us know how you put it into action.
Show us photos of your honey drizzled creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your bee-friendly recipes, ideas, and experiences next Wednesday.