Grilled Peach Crostini
/
Grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
Read More
Featured Recipes
Fennel Confit
/
This fennel confit is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta.
Read MoreAvocado Cups with Butter-Sauteed Lobster and Grapefruit Sabayon Cream
/
Utilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Read MoreHoney and Spiced Fig Ice Cream
/
Since discovering the ease of making (and enjoying) fresh ricotta last year, I've been an ardent fan and rather obsessive maker of it. Most weeks, there's a fresh batch in my fridge, and one of my favorite ways to enjoy it is with lightly-spiced poached figs and their syrup. I also really enjoy using the whey which is great and useful in so many ways. This ice cream combines the use of whey with my favorite fig-ricotta snack.
Read MoreMango Honey Mustard
/
Commercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
Read MoreCornbread Muffins With a Kick
/
I adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins.
Read MoreSage, Pear, Walnut, Caramelized Shallot and Blue Cheese Crostini
/
A wonderful, wintry blend of flavors. While delicious as a crostini, I suspect this would also be delicious as a savory dessert, atop french toast or tossed with pasta.
Read MoreRice Pudding, Honey, Cinnamon and Whey
/
After making fresh ricotta, you're always left with several cups of lovely whey. I never knew what to do with it so would toss it guiltily, but recently on Food52, one cook made polenta with her leftover whey. This got me thinking about other uses and this recipe was born.
Read MoreHoney-Bourbon Hot Toddy
/
This is from Bon Appetit's Andrew Knowlton. He calls for apple bourbon if you have or make it. Regular bourbon will definitely suffice, but not the difference in amount of honey used. Medicinal! Yum!
Read MoreWhole Wheat Honey Molasses Bread
/
I improvised on two whole grain bread recipes to create this. It's assertively whole wheat but has great moisture.
Read MoreCaribbean Sea Bass
/
This dish, fresh, fruity yet savory, with a kick, is a wonderful way to highlight silky, steaky sea bass.
Read MoreMelon and Watercress Salad with Marcona Almond-Honey Dressing
/
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
Read MoreSpicy Barbecue Sauce
/
Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
Read MoreMoroccan Carrot Salad
/
This is an absolutely delicious, extremely simple dish from Claudia Roden. It makes for great leftovers too.
Read More
