Recipes with honey

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Grilled peaches add some nice grilling, sweet and sour flavor, and the habanero pepper gives the spiciness. Serve it with any kind of main course, such as roasts, grilled meat or seafood. Or use it to make some Mexican food, will be also delicious!

Whipped cinnamon honey butter with brown sugar and vanilla, blended until fluffy and spreadable. Makes three half-pound portions that freeze beautifully for gifts or everyday toast.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Baked sesame chicken bites coated in seasoned breadcrumbs and sesame seeds, served with a honey-Dijon dipping sauce. A crispy, crowd-pleasing party appetizer.

Chocolate walnut bread made with frozen bread dough filled with chopped semi-sweet chocolate and walnuts, brushed with honey. A simple stuffed loaf with melty chocolate pockets.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Three-ingredient no-bake peanut butter honey candy with dry milk powder. A kid-friendly snack that comes together in 10 minutes and chills firm in the fridge.

Hot honey rub combines horseradish, hot paprika, soy sauce, and honey into a 4-ingredient marinade for chicken and pork. Sweet, savory, and just-spicy enough to upgrade the grill.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

Honey-sweetened white bread for the bread machine with a soft crumb and golden crust. Butter, eggs, and powdered milk give this loaf bakery-quality richness with hands-off ease.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Orange almond muffins sweetened with honey instead of sugar. Orange juice concentrate and zest pack intense citrus flavor into every tender bite.

Pan-seared pepper-crusted top loin steak topped with honey-glazed red onions in a red wine vinegar and thyme reduction. A fast bistro-style steak dinner for two.

Honey-ginger snaps with cinnamon, cloves, and real honey for a chewier, more fragrant twist on classic gingersnap cookies. Chill, roll, and bake.

Edible honey dough made with just peanut butter, honey, and powdered milk. A no-bake, 3-ingredient kids activity that doubles as a sweet, protein-packed snack.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

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.

Butter-free pecan sugar cookies with brown sugar, honey, cinnamon, and allspice. Chewy with warm spice flavor and ground pecans in every bite.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Soft honey carrot cookies with shredded carrots, nutmeg, and real honey for natural sweetness. Shaped into 1-inch balls for a tender, cake-like bite.

Baked honey Vidalia onions roasted cut-side up in honey, tomato juice, and paprika until silky soft and deeply caramelized. A simple, hands-off side dish with a savory-sweet glaze.

Piquant honey dressing whisked from lemon juice, dry mustard, paprika, and honey for a sweet-tart pour. Made for fruit, mixed greens, or peppery flower-blossom salads.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

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.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

A tropical blueberry passion fruit smoothie with banana, yogurt, and toasted wheat germ. Thick, creamy, and naturally sweetened with honey. Serves 4 in under 5 minutes.

Grape Nuts and grains bread machine bread: a hearty multigrain loaf made with seven-grain cereal, Grape Nuts, whole wheat flour, and a touch of honey. Dump-and-press bread machine simplicity.

Korean-style grilled chicken thighs marinated in soy, sesame oil, ginger, and honey, served with a cool minted cucumber salad. A bright, balanced weeknight dinner.

Three-meat meatloaf blending chicken, pork, and beef with honey, topped with a sweet-hot apricot mustard glaze. Budget-friendly comfort food that feeds six.

Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

This is one of my favorite recipe, very easy to make, and tastes very well.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.

Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.

Sugar-free chocolate banana cream pie with a no-bake peanut butter and crisp-rice crust, sliced bananas, sugar-free chocolate pudding and a light whipped topping. Press it, layer it, freeze it. No oven, no refined sugar.

Cored apples packed with a savory-sweet filling of ground veal, Parmesan, walnuts, raisins, and sage, then baked until soft and drizzled with a honey-apple brandy butter. An Italian-inspired showstopper that blurs the line between entree and autumn celebration.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.