63 honey stick recipes

Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Auntie Yuan duck salad slivers honey-roasted duck and crispy skin over puffed mai fun noodles, shredded lettuce, scallions, and cilantro. Drizzled with garlic-soy-rice vinegar dressing for a Chinese-American restaurant classic.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

A savory and delicious stew that's made with red lentils, basmati rice, potatoes and pinch of hungarian paprika.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

This one pot dish is packed with deliciousness and goodness. Sauteed assorted mushrooms are cooked in a flavorful broth, lots of Asian yumminess will for sure make your tummy feel very happy.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Sioux berry soup with broiled beef chuck, blackberries, and honey simmered in beef stock. A savory-sweet Native American stew with deep, rich flavor.

A unique and savory beef chuck roast that is cooked with honey, cider vinegar and gingersnap cookies.

Hawaiian yam bake loaded with sweet potatoes, pineapple, tempeh, and lentils in a honey-mustard sauce. A hearty vegetarian main dish baked low and slow until tender.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!