Time for fire honey, roasted squash, and ginger in the jar.
The whole kitchen
Everything · 10 ideas
Dinner
Honey-Roasted Squash with Thyme
Butternut roasted hot with olive oil, then finished with honey and thyme so the edges go dark and sticky.
Dinner
Honey-Mustard Roast Chicken Thighs
Dijon, honey and rosemary rubbed onto chicken thighs and roasted until the skin lacquers. A dark honey gives the glaze real depth.
Sauces + Condiments
Walnuts, Blue Cheese & Dark Honey
The simplest cheese course. A bold, dark honey is the point here — buckwheat or avocado stand up to the cheese.
Seasonal
How to Taste Honey at Home
Not a recipe but a ritual. Three honeys, three spoons, room temperature. You'll never taste 'sweet' again — you'll taste place.
Drinks
Hot Honey Butter Toddy
A toddy with a knob of butter melted into it, and enough chili honey to warm the back of your throat.
Sauces + Condiments
Fermented Garlic Honey
Peeled garlic under raw honey, left alone for a month. The honey thins and turns savory; the cloves go mellow and syrupy.
Sauces + Condiments
Hot Honey Glaze for Barbecue or Wings
Chili, smoked paprika, vinegar and butter cooked into honey until it clings. Brush it on in the last minutes, not before.
Dinner
Crispy Salmon with Buckwheat Honey & Soy
Salmon seared skin-side down, then glazed with dark honey, tamari and ginger. The buckwheat is what keeps it from tasting like teriyaki.
Infusions
Herbal Honey Oxymel
An old herbalist's preparation: equal parts raw honey and cider vinegar, with woody herbs steeping for a month. Sharp, sweet, taken by the spoon or stirred into water.
Infusions
Fire Cider
Horseradish, ginger, garlic, onion and hot chili packed into a jar and drowned in raw cider vinegar. A month later you strain it, sweeten it with raw honey, and it bites back.