2,228 honey cal recipes

Yogurt shake with banana, plain yogurt, and frozen orange juice concentrate blended with ice. A quick, creamy smoothie base with endless fruit swap options.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Honey baked chicken wings coated in a sticky soy sauce, honey, and chili sauce glaze with garlic. Baked until caramelized and glossy with crispy edges.

A crunchy no-cook snack mix of graham cracker squares, chocolate malt balls, banana chips, and honey roasted peanuts. Toss it together in 10 minutes for movie nights, road trips, or after-school munching.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Try these easy fruity popsicles to cool down the hot summer day.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Very low-fat vegan pastry crust made with soy milk, mashed potatoes, whole wheat flour, and yeast. No butter or oil needed for a soft, pliable dough that rises beautifully.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

Vietnamese grilled dried beef marinated in lemongrass, chili, fish sauce, and soy sauce, then sun-dried 12 hours and grilled until crisp. Serve with glutinous rice. A traditional thit bo kho worth the wait.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.