2,313 honey recipes

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Quick Native American fry bread: four-ingredient dough fried golden, served sweet with honey or savory as a taco base. Simple, fast, deeply traditional.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

Tender chicken simmered with saffron, cinnamon, and honey in a fragrant North African tagine. Couscous cooks right in the sauce, soaking up every bit of spiced, golden broth.

Classic French toast: day-old bread dipped in a cinnamon-and-egg custard and fried in butter until golden. A quick, foolproof breakfast for syrup, honey, or jam.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.