Recipes with honey

168 recipes. Page 1 of 7

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Baklava

Sheets of buttered phyllo enclose two layers of walnuts and pistachios scented with cinnamon in this Turkish and Middle Eastern pastry, and a hot honey syrup goes over the pan once it leaves the oven. Over the next few hours the pastry absorbs it, staying crisp on top while turning moist and sticky below. Its sweetness is strong enough that baklava is cut into small diamonds and usually served with unsweetened Turkish coffee or bitter tea. Stored airtight at room temperature, it keeps for over a week, and some regions add rose water or orange blossom water to the syrup.

Prep 30min Cook 40min 4 servings

Rice Easy

Korean Sesame Porridge (Toasted Sesame Silky Rice Porridge)

Finely ground toasted sesame and a splash of milk turn plain rice porridge creamy and nutty, and a spoonful of honey on each bowl leaves a gentle sweetness at the end. The seeds are ground very fine in a mortar or blender, since coarse bits make the porridge gritty. Because the rice soaks for 30 minutes first, this is not a last-minute porridge. Once the milk is added, the bottom catches easily and needs steady stirring.

Prep 35min Cook 35min 2 servings

Stir-fry Easy

Korean Ginger Chicken Breast Stir-fry

A generous amount of finely shredded ginger gives mild chicken breast a sharp, warming smell. The cabbage and bell pepper are not cooked for long, so they still crunch.

🏠 Everyday

Prep 12min Cook 10min 2 servings

Street food Easy

Korean Grilled Chicken Skewers

Breast or thigh both work, but thigh, with more fat, is the one that stays juicy over direct heat. The gochujang, soy and honey glaze goes on thin, two or three times, building up a sticky shine, and the skewers keep turning over medium heat because honey scorches fast.

Prep 20min Cook 15min 2 servings

Desserts Easy

Acai Bowl

Frozen acai blended with banana, blueberries, and Greek yogurt turns into a thick, deep purple base like sorbet, with an earthy, almost cocoa-like note behind the berry flavor. The acai palm grows in the Amazon basin, and the bowl format topped with granola, fruit, and honey spread from Rio de Janeiro surf culture in the 1980s. The contrast between cold base and crunchy granola fades fast, so it goes to the table right away.

⚡ 20-Minute Recipes

Prep 10min 0 2 servings

Drinks Easy

ACV Honey Ginger Tea

Thin coins of ginger and a cinnamon stick steep in steaming, not boiling, water for five minutes, until the liquid turns a light amber. The apple cider vinegar waits until the tea has cooled below 60°C, and honey is stirred in last. A pinch of gochugaru, Korean chili powder, adds a second kind of heat, different from the ginger's.

⚡ 20-Minute Recipes

Prep 5min Cook 5min 2 servings

Grilled Medium

Korean Bollak Ganjang Gui (Soy-Glazed Rockfish Grill)

The soy and honey glaze goes on in two rounds, so the bollak, a small Korean rockfish, comes out with a dark, glossy brown skin. The fish is lean and dries out quickly, so keep the grilling short.

Prep 20min Cook 14min 2 servings

Pancakes Medium

Flower Rice Pancakes (Glutinous Rice Cakes with Edible Flowers)

Small flat rounds of glutinous rice dough get edible petals pressed into them while the top is still slightly sticky, so the flowers set into the surface instead of sitting loose. The flower changes the character: azalea gives a faint floral note, chrysanthemum a quieter herbal one, rose a soft sweetness. The dough itself has no sugar, so honey on the side brings sweetness and pine nuts add a resinous richness to the last bite.

Prep 20min Cook 15min 2 servings

Pasta Medium

Soy-Garlic Chicken Parmesan Spaghetti

Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan. Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.

Prep 20min Cook 25min 4 servings

Salads Easy

Apple Fennel Walnut Salad

Fennel brings a faint anise scent, more fragrant than sweet, and a celery-like snap that plays against thin slices of apple. Toasted walnuts add a slightly tannic crunch, and peppery arugula keeps the plate from leaning sweet. The honey-lemon dressing, just lemon juice, honey, olive oil, and salt, is deliberately plain so each ingredient stays recognizable. Sliced last and tossed straight into the dressing, the apple has no time to brown, and the salad goes to the table as soon as it is plated. In France and Italy this kind of salad turns up in autumn and winter, when apples and fennel are in season together, and it sits well beside roast chicken, where the fennel cuts through the richness.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Western Easy

Warm Melting Cheese (Whole Oven-Baked Camembert with Garlic and Honey)

Only the top rind is scored, so the whole wheel of Camembert holds its round shape in the oven while the inside turns molten, ready to scoop up with toasted baguette. Cuts that run down the sides let the cheese leak, and baking too long makes the fat separate. When the dish is nudged and the center wobbles, it is done; adding minutes just for color only risks an oily result. Honey and walnuts on top bring sweetness against the garlic, rosemary and salty cheese.

Prep 8min Cook 15min 2 servings

Baking Medium

Bienenstich (German Bee Sting Cake) with Vanilla Cream

A topping of butter, honey and sugar boiled together with sliced almonds bakes right on the yeast dough of this German cake, and once cool the round is split crosswise and filled with vanilla cream. The cream is not just whipped cream: it is built on a no-cook instant vanilla pudding mix with milk and gelatin. Pudding powder meant for cooking cannot go into it as is.

Prep 185min Cook 28min 4 servings

Rice Medium

Korean Sweet Glutinous Rice

Eaten at Jeongwol Daeboreum, the first full moon of the lunar year, yakbap sits closer to a sweet snack than a side of rice. Glutinous rice goes through the steamer twice: once plain, then again after it has been tossed with a warm syrup of soy sauce, honey, sesame oil, and cinnamon. That second steaming turns every grain glossy brown and chewy, with jujubes, chestnuts, and pine nuts tucked throughout.

🍱 Lunchbox

Prep 30min Cook 45min 4 servings

Street food Easy

Korean Grilled Garaetteok

Rolled around a pan, garaetteok develops a thin, dried-out skin while the inside turns even softer. The soy, gochujang and honey glaze waits until the rice cake has browned, then goes on in two thin coats over low heat.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Desserts Medium

Chestnut Sweet Jelly (Korean Agar-Set Chestnut White Bean Confection)

Agar sets this chestnut confection firm enough to slice cleanly, and each cut face shows the fine grain of sieved chestnut worked into white bean paste. It is a common holiday gift in Korea, and a block stays in good shape in the fridge for about a week.

Prep 20min Cook 15min 2 servings

Drinks Medium

Korean Baekseju Herbal Rice Wine

This is not a copy of Kooksoondang's Baekseju but a homemade rice wine of glutinous rice and Korean nuruk with fresh ginseng, jujubes and ginger. Whether fermentation is done is judged less by the day count than by the bubbling dropping off noticeably and the liquid separating into layers. Live yeast remains even in the strained wine and would ferment honey stirred into it, so honey goes only into each glass at serving.

Prep 10280min Cook 20min 4 servings

Grilled Medium

Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)

In Hong Kong and Guangzhou, char siu hangs from hooks in roast-meat shop windows after roasting in a fire oven; this version gets its lacquered red-brown surface on a rack in a home oven. A spoonful of honey is held back and brushed on only after the first turn. The slightly charred edges are the prized bits, and the meat is sliced thin over rice or wonton noodles.

Prep 20min Cook 45min 4 servings

Salads Medium

Beet and Goat Cheese Salad

Wrapped in foil and roasted, the beets keep their juice and come out sweet and tender, with much of their raw earthiness gone. Tangy goat cheese meets that sweetness, while peppery arugula and toasted walnuts round out a classic French-style starter. A dressing of balsamic, honey, and olive oil brings a sweet-tart edge that pulls the separate parts together. With beets of different sizes, a toothpick sliding easily into the center tells you more than the timer does. Peeled beets should cool fully before slicing for clean edges, and the goat cheese goes on just before serving so it keeps its texture.

🥗 Lighter Meals

Prep 15min Cook 35min 2 servings

Western Medium

Bal Kaymak (Homemade Kaymak with Honey)

Milk and heavy cream held just below a simmer in a wide pan form a thick skin on top, and that skin, chilled overnight and lifted off, becomes the kaymak spread on bread with honey. With nothing whipped and no gelatin involved, the layer tears if the pan is stirred or shaken while it forms. Most of the volume stays behind as liquid. Only the first layer is harvested, giving four small portions whose size depends on the pan and the dairy.

Prep 850min Cook 160min 4 servings

Baking Easy

Black Rice Walnut Madeleines

A 15-minute rest in the fridge before baking helps the batter rise into the madeleine's raised hump. Black rice flour gives the crumb a purple cast, and coarsely chopped walnuts turn up here and there.

Prep 20min Cook 12min 4 servings

Rice Medium

Sweet Rice Honey Muffins

Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.

Prep 25min Cook 30min 4 servings

Street food Medium

Korean Gochujang Honey Dakgangjeong

Under a sticky, shiny gochujang and honey glaze, the potato starch crust on these chicken pieces still crunches. They go into the sauce right before serving.

Prep 20min Cook 20min 4 servings

Desserts Medium

Barley Puff Brittle (Korean Puffed Barley Walnut Sesame Candy)

Puffed barley shatters lightly between chunks of toasted walnut and sesame, all held together by a rice syrup and honey syrup. Its texture hinges on cooking that syrup, unstirred, to 118°C: below it the bars stay tacky after cooling, above it they set hard enough to hurt your teeth. A spoonful of sesame oil stirred in at the end calms the bubbling and leaves a nutty finish.

Prep 15min Cook 20min 4 servings

Drinks Easy

Baesuk (Korean Poached Pear Punch)

Ginger and black peppercorns steep first and are strained out, and the pear poaches in that liquid, so the punch carries their warmth without a single peppercorn in the cup. Before any honey goes in, the sweetness comes from the pear itself. It can be drunk warm right away, but for a chilled holiday table it is made the day before and rested overnight in the fridge, with pine nuts floated on just before serving.

Prep 15min Cook 35min 4 servings