One of the things I love about honey, or using honey in recipes is that it has terroir: Its flavor reflects the blossoming flowers of the specific region in which it was produced. Some honeys are thick, dark, and brooding; others are light in color and bright on the tongue. Navigating your way through the vast landscape of honey varietals involves a lifetime of tasting. A honey appropriate for pairing with an artisan cheese might be very different than a honey for baking with, so taste different types, take notes, and try different pairings. Look for raw, unfiltered, unprocessed honey. Farmers' markets are typically a great place to find honey producers who can talk you through the nuances of different varietals.
A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.
Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!
The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
This black sticky gingerbread recipe makes an outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is part of what makes this recipe a keeper.
Inspired by a recipe in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots of toasted almonds, fresh thyme, and an assertive honey-balsamic dressing.
A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.
A caramel apple recipe made from apples, honey, cream, and salt - all-natural, with no processed corn syrup or other funky ingredients.
This breakfast polenta recipe is creamy, comforting and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
A favorite caramel recipe yielding dozens of generously espresso-flecked caramels that you can individually wrap. They have a deliciously subtle undercurrent of sea salt and are great for the holidays.
A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.
A fantastic summer shortcake recipe crowned with perfect little gems of summer fruit, glistening with a honey-and-champagne syrupy glaze.
This melon sherbet recipe is all-natural, and refreshing. The addition of honey gives it a richness and depth of flavor that you don't normally get when you use refined white sugar.
Michele Cranston's Honey-toasted Fruit Muesli Recipe. Made from lots of oats, sunflower seeds, almonds, coconut, honey, dried fruit and seeds.
This honey ice cream recipe makes a creamy bowl of goodness that tastes as good as it looks. Four ingredients; plump vanilla beans, heavy cream, whole milk, and honey. That's it.