1,173 coney recipes

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

No-yeast beer bread with just 5 ingredients: flour, beer, baking powder, honey, and salt. Mix, pour, bake for a crusty loaf in one hour with zero rising time.

Ripe mango chunks blend with vanilla yogurt, honey, and cold milk into a thick, tropical smoothie that tastes like sunshine in a glass. Ready in 10 minutes flat.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Northwest grilled salmon glazed with honey butter and dill, cooked skin-on over moderate heat until it just starts to flake. Only four ingredients for a stunning fillet.

Nut-crusted bananas dipped in honey and lemon juice, sprinkled with crushed macadamia nuts or walnuts. A no-cook, 3-ingredient snack or healthy dessert ready in minutes.

Deep-fried banana pieces coated in a light baking powder batter and drizzled with honey. A crispy, golden, four-ingredient dessert ready in under 30 minutes.

Chilled strawberry soup blended from fresh strawberries, yogurt, orange juice, and honey. A no-cook, 5-minute cold fruit soup that doubles as dessert or a refreshing starter.

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.