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25 Ways to Use Honey

Rosh Hashanah, the Jewish New Year, is upon us, and tradition dictates eating apples dipped in honey to represent a sweet new year. But why limit yourself to apples? And really, why limit yourself to this one holiday to enjoy the sweet stuff?

Honey has been collected and devoured for tens of thousands of years by humans, but bees have been producing honey for millions of years. (Learn a little bit about the bees who make honey.) Honey has many functions: it has been used as a sweetener, medicine and even as an ingredient in early embalming fluid. It is a natural preservative, so it will stay good indefinitely; pots of edible honey have been found in ancient Egyptian tombs!

Bee sure to buy 100 percent pure honey, with pollen listed on the bottle — some products that are sold as honey are really watered-down, high-fructose-corn-syrup-filled Frankenstein versions of the good stuff. Crystallization in your honey indicated that you’ve stumbled across some of the aforementioned, minimally-processed good stuff; if you prefer to drizzle your honey, simply place the container in a pot of water over medium heat on the stove until it all melts down.

Whether you’re celebrating the holiday or the start of the school year, everyone could use a touch of something (or 25 somethings) sweet.

  1. Kelsey Nixon cooks her chicken wings under the broiler to achieve the classic crispy skin in her Honey Hoisin Glazed Wings recipe.
  2. Sesame Honey Candy are super easy and great for a sweet snack. Be sure to use a candy thermometer to keep track of the syrup’s temperature!
  3. Spicy Honey Glazed Peking Style Duck is the perfect meal, if you’re up to the challenge and have room to spare in your fridge. The meat drys out overnight in the fridge coated in a honey glaze. From there everything gets easier. Roast the duck and then serve with caramelized blood oranges and braised turnips.
  4. Abraco’s Honey Saffron Cake is simple luxury, with saffron flavoring both the cake itself and the syrup that it soaks in.
  5. The Southern classic Honey Butter is a delicious staple; keep some on hand in case of emergency brunch situations. Start with scones and, from there, I personally suggest trying it on everything else. Beware: It’s addictive.
  6. Continue Reading 25 Ways to Use Honey

Bee Inspired by My Life in Food

Beekeeper Andrew Coté tends to his hives on a Manhattan rooftop

Farming and beekeeping…not typical career paths for city dwellers. On tonight’s episode of My Life in Food, you’ll meet Annie Novak and Andrew Coté, two urbanites who prove that both can be done on the rooftops of New York City.

Annie grows 30 types of organic produce on a 6,000 square foot rooftop farm in Brooklyn. Andrew tends to over 100 beehives throughout the city and sells his “NYC Honey” at the Union Square Greenmarket, where he’s better-known as the “Honey Man” or the “Bee Guy.” Visit him there on Wednesdays if you’re in town.

Andrew’s best-selling urban honey has a unique flavor, he says, thanks to the many types of nectar his bees collect from all of the different trees in the city. If you can hold yourself back from eating it (or your own favorite honey) straight from the jar, check out our hunger-inducing honey gallery, full of ways to use the sweet stuff in savory dishes as well as desserts.

Tune in tonight at 9:30pm/8:30c for a glimpse into their extraordinary lives in food.

Food Bloggers Cooking: David Rocco

David Rocco takes a break as food bloggers have at it

David Rocco takes a break as food bloggers have at it

No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…

Continue Reading Food Bloggers Cooking: David Rocco

Food Bloggers Cooking: Bill Granger

Bill Granger of Bills

Bill Granger of Bills

For the uninitiated, Bill Granger is a hot restaurateur, chef and food writer based in Sydney who has created a series of wildly-popular restaurants in Australia and Japan. His recipes are so tasty…

Continue Reading Food Bloggers Cooking: Bill Granger

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