Similar Recipes
DIY Honey Liqueur
Sugar gets all the attention when it comes to sweetening cocktails, but a homemade honey liqueur will lend new flavor to your drinks.
Honey-Tangerine Marmalade
This sweet, citrusy marmalade is sure brighten up any winter morning. Try it spread on buttermilk biscuits.
Lemongrass Sour
Lemongrass infused vodka—combined with lemon bitters suspended on a head of eggwhite foam—makes for a light and delicately citrusy spring cocktail.
Blood Orange Flip
Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup.
Mandarin Lemon Verbena Marmalade with Campari
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
Honeymoon Cocktail
The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity.
DIY Sour Mix
The true beauty of this homemade sour mix is having a fresh, versatile, and easy cocktail mixer for parties that's infinitely more delicious than store-bought mix.
DIY Sweet Vermouth
Sweet vermouth has a delicate balance of rich, spicy, sweet, and bitter flavors, and is an essential ingredient in dozens of classic cocktails.
Meyer Lemon Bitters
Lime leaves pierce through the perfumy nature of Meyer lemons with a sharp punch, while bitter orange, fennel, and spices create earthy undertones for balance.
Mott and Mulberry
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
Orange marmalade may be sweet, but it also offers an underlying bitterness reminiscent of burnt caramel. Lemon juice helps the citrus sing while honey mellows the whole thing out in this intensely flavorful vodka sour. It's the kind of versatile cocktail that's equally appropriate day or night, all year round.
Serve With
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Shaved Carrot Zucchini Salad
TikTok stole my Shaved Carrot salad!! Well, kinda, maybe. But this is my old Shaved Carrot and zucchini salad from my food truck.
Grilled or Roasted Carrots With Sweet Soy Glaze
Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Grilled Sweet Potato and Corn Salad
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
Wickedly Delish Sweet Potato Salad
Wickedly delish Sweet Potato Salad with roasted sweet potato, baby spinach, wild rice, almonds, cranberries and feta and an incredible honey lemon dressing!
Spicy Asian Zucchini
Here's a unique zucchini recipe for you - Spicy Asian Zucchini! Meaty zucchini halves seared then smothered with a mild chilli-garlic sauce. Quick. Easy. Big flavours. Serve as a side or a meat-free main with
Brown Sugar Glazed Carrots
Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.
Spicy Black Bean Twice Cooked Potatoes
Twice cooked potatoes is a vegan/vegetarian version of the famous twice cooked pork Chinese favorite. Roasted first and stir-fried with spicy black beans, this dish is a winner!