These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
An easy Honey-Glazed Pecans recipe.
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...
An easy Asian Barbecue Sauce recipe.
Author: Coby Ming
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used...
Author: Anna Stockwell
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.
Author: Christian Reynoso
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Author: Rick Browne
This Honey and Soy Glazed Salmon can be prepared in 45 minutes or less.
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Author: Tyler Malek
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form...
Author: Christina Chaey
Author: Michael Lomonaco
Author: Ted Reader
A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
Author: Katherine Sacks
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: James G. Nichols
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Author: Chris Morocco
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Alain Rondelli
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Author: Maggie Ruggiero
An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.
Author: Andrew Knowlton
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Rick Rodgers
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Author: Chris Morocco
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz