Author: Ted Reader
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
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive...
Author: Anna Stockwell
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
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
Cinnamon and brown sugar, combined with cardamom, honey, and orange zest, produce the most aromatic, tender, and tasty version of breakfast rolls.
Author: Claire Saffitz
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
Author: Maangchi
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Ruth Cousineau
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You...
Author: Anna Stockwell
Author: Claudia Roden
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
Author: Dora Moel
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.
Author: Bon Appétit Test Kitchen
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey....
Author: Beatriz Llamas
Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.
Author: Mindy Fox
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
Author: Rozanne Gold
Author: Rhoda Boone
Author: Hugh Fearnley-Whittingstall