1,184 honey recipes

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.

Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.

Fat-free Italian dressing built on pureed artichoke hearts, apple cider vinegar, apple juice concentrate, garlic, basil, and oregano. A creamy, oil-free dressing with body and bright flavor.

Can use other grains or fruit that go with yogurt.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Chili cilantro dressing with green chilies, fresh cilantro, lime juice, garlic, and honey. A bright, spicy blender dressing ready in 10 minutes for salads, tacos, or grain bowls.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Crustless peach tart with a blended oat custard sweetened with honey and cinnamon. No butter, no pastry dough, and low-fat. The oat batter puffs up golden around tender peach slices.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

It's like pumpkin pie for breakfast! It's the taste of fall!

An immune boosting formula packed with vitamin C, this smoothie combines a tropical twist with a boost of omega-3.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Sweet pinto pie blends cooked pinto beans with sautéed onions, cinnamon, and nutmeg into a silky filling baked in a pie crust. A budget-friendly, high-fiber twist on sweet potato pie that'll fool everyone at the table.