You probably already add honey to your morning tea or favorite bowl of yogurt, but honey has far more culinary uses than you might think. A quintessential spring-summer ingredient, that golden hue and sweet aroma bring to mind bees, flowers, sunshine… and also this pizza.
While honey may feel especially appropriate to use in warmer months, its supreme shelf-stability makes it a delicious addition to many sweet and savory dishes all year round. You can open a jar of honey right now for brunch, dip into it again as a marinade for your Fourth of July barbecue, and finish off the jar in a Thanksgiving dessert.
So, screw off that sticky honey lid and start incorporating this sweet, sweet ingredient into your cooking adventures. Start here:
Fontina and Brie Grilled Cheese
In our never-ending quest for new ways to jazz up grilled cheese, our Test Kitchen dreamt up a sweet and savory version that will knock you off your feet. Honey in particular lends a touch of sweetness to the melty Brie and fontina cheeses, draped over sourdough bread.
Salmon with Citrus Honey Marinade
Paired with fresh salmon, this marinade from the Plated cookbook will have you dreaming of summer dinners on the beach, thanks to the tangy citrus flavors and bright, sweet honey. This marinade also works wonders over grilled asparagus, roasted chicken, or as a dressing on a summer salad.
Honey and Thyme Roasted Carrots
Roasted carrots may feel like a traditional fall or winter side dish, but adding honey gives this veggie a little brightness. Serve these at your next outdoor dinner party—they’re delicious when still hot, but will work at any temp if you’re bringing them to a picnic, perhaps.
1 pound carrots, washed
4 tablespoons olive oil
¼ cup honey
3 sprigs fresh thyme
salt and pepper, to taste
Preheat the oven to 375℉. While the oven is preheating, place the carrots in a roasting pan, and drizzle with the olive oil, tossing the carrots to make sure they are evenly covered. Drizzle the honey over the carrots, tossing to make sure they are evenly covered. Nestle the thyme sprigs into the carrots, and sprinkle with salt and black pepper.
Roast in the oven for 20 minutes, then then remove from the oven to toss, making sure the carrots are browning evenly. Return the pan to the oven for 15 more minutes. Remove from oven and let cool before serving.