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Slightly sweet, fragrant and deliciously crumbly, this cornbread is delightful on its own, but is essential when digging into a bowl of chili.
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This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A light, wholesome and flavorful bread that's lightly kissed with molasses and honey.
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Bananas, milk, peanut butter, honey, and ice are all you need to make this filling yet refreshing smoothie.
Ingredients: bananas, milk, peanut butter, honey, ice
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A sweet eggy challah, made with honey and olive oil for rich flavor, is braided with a 4-strand braid, then glazed and baked to a beautiful light golden brown.
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You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up during the week with fun flavor iterations.
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This 2-ingredient recipe for caramel sauce, using honey and coconut cream, is dairy-free, gluten-free, paleo-friendly, and easy to make!
Ingredients: honey, coconut cream
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A traditional cookie made with peanut butter and honey. This is decorated with the classic criss cross.
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Prepare for your new go-to taco topping: chipotle crema.
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Matcha green tea powder and honey flavor this easy no-bake cheesecake.