803 honey recipes

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

Berry fruit dip blends non-fat sour cream with seedless raspberry jam, honey, and bright lime zest. A 5-minute, no-cook party appetizer that chills into a tangy-sweet dipper for fresh fruit.

Pumpkin flan: a silky honey-sweetened pumpkin custard baked in a water bath with a brown sugar bottom and a splash of brandy. A fall twist on classic Spanish flan, chilled and ready in 5 hours.

Healthy and delicious muffins are great for breakfast to start the day!

Dried fruits taste sweeter than candy and also provide fiber and potassium.

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Try this side dish that adds a unique look and taste to any meal!

Stovetop oatmeal with cinnamon, plump raisins and toasty walnuts, finished off the heat so the oats turn creamy and soft. A filling, high-fiber breakfast bowl ready in about 10 minutes.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Robb's cinnamon chicken marinates boneless breasts in honey, orange juice, mustard, garlic and two teaspoons of cinnamon, then broils to a burnished, sweet-savory finish.