
Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.
Try these honey recipes, share them with friends and family—and enjoy them.
From my table to yours.—Zeke
This Margarita is an adaptation of the Bertha named after Bar Berta in Taxco, Mexico and has been around since the 1930’s. The original is made frothy with beaten egg whites, which is off putting to many, or at least myself. This version is pretty damn amazing! Cheers!