Search Results (3,662 found)
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A crème brûleé recipe with lavender and wildflower honey
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Use sun power to brew a lemon-tinged mint tea delicately sweetened with wildflower honey.
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This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins.
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Extra work produces extra deliciousness in Chef John's version of Russian honey cake where "burnt" honey is the star.
cooking.nytimes.com
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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The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience This cake takes a lot of time Set some aside to do it right
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This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Serve with cilantro, salsa, guacamole, black beans, and flour tortillas warmed on the grill.
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Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.
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All you'll need to make this delicious dipping sauce is mayonnaise, honey, and dried dill.
Ingredients: mayonnaise, honey, dill weed
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Lime juice, club soda, and honey blend together in this tart and refreshing paleo drink perfect for a hot summer day.
Ingredients: club soda, lime juice, honey
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Use this infused honey to prepare Marcia Kiesel's Stuffed Baby Peppers with Yogurt and Floral Honey.
Ingredients: cocktails, alcohol, soups, chocolate