Honey
7 recipes found
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Olive Oil and Honey-Miso Dressing
This is one of those dressings that somehow ends up on everything. It starts with a base of white miso, olive oil and mustard — and it’s creamy, tangy and just a little sweet thanks to honey. It’s meant for blanched green beans, but don’t stop there: Toss it with boiled and drained ramen noodles for a cold noodle situation; smother torn roasted sweet potatoes with it; or drizzle it over a crunchy pile of sliced cucumbers. You’ll find more ways to use this dressing than you expect.
Honey Lemon Chicken Meatballs
Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. Watch Carolina Gelen make this dish in this video.
Golden Diner Pancakes
This game-changing pancake recipe from Sam Yoo, the chef and an owner of Golden Diner in Manhattan’s Chinatown, combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Mr. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese soufflé pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted honey-maple butter, both inspired by Korean honey-butter chips and reminiscent of Werther’s hard candies. A berry compote completes the meal with its fresh tang.
Chile Crisp and Honey Roasted Salmon
Roasting a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey makes for a dish that’s worthy of a celebration, but also can make a weeknight feel like a special occasion. Use your favorite jar of chile crisp or make your own. Using one large piece of salmon (rather than several smaller fillets) makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation. For a lighter meal, serve with a simple arugula salad; or round it out with a side of roasted potatoes or rice.
House Dressing
This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.
Grilled Honey-Mustard Chicken Thighs
Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.