Savory Honey Dishes
Honeyed Chicken Tagine
A beautiful meal to celebrate the harvest, this hearty chicken tagine is sweet and savory and blends all of our late-summer and early fall flavors.
Cooking with Honey
Recommended Honeys for Savory Dishes
I still remember the first time I saw my Scottish flatmate use cinnamon in a curry-esque stir fry the year I studied abroad. I was horrified that he would put what I deemed a sweet spice in a savory dish. Little did my young, uncultured palate know that sweet spices and honeys are common in savory dishes from the near and middle-east, and I was about to have my taste buds blown away by a very cheap and very delicious dinner with apple pie spices.
Now, adding honey (or sweet spices) to recipes is one of my favorite secret weapons to meld flavors together. Making a soy-based stir-fry? Add Buckwheat Honey. Making a ramen broth? Add Ghost Pepper Infused Honey or Black Forest Honey. Making green beans and ham? Add a little Sourwood Honey to get that sweet, southern, just-picked flavor. The possibilities are endless and not limited by type of cuisine.
For the most part I recommend playing with the marvelous nuances of monofloral honey for use in savory dishes, but don't be afraid to try Mango Infused Honey on shrimp or fish or Cinnamon Honey in curry!