2,264 honey recipes

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Try something new for dinner with this scrumptious dish made with beef sirloin and sweet bell peppers.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Grilled chicken soaked in a bold fusion marinade of hoisin, lime, ginger, garlic, and fresh herbs. Sweet, tangy, and a little spicy, this East-meets-West recipe brings serious flavor to your backyard grill.

Light, airy coffee cheesecake with ricotta, instant coffee, and fluffy egg whites on a honey-sweetened zwieback crust. A no-bake style set with gelatin for smooth, mousse-like slices.

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.