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Quick and savory-sweet little baked sandwiches are stuffed with deli meats and cheeses and topped with a honey-mustard sauce, then baked until golden brown. They're a perfect snack for all sorts of casual occasions from tailgating to Bible study.
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This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: watermelon, lime juice, honey, rum
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A deliciously sweet smoothie made with banana, strawberries, yogurt and honey.
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The hot toddy is a classic winter warmer. Truth be told, it's good any time of year and works particularly well if you're battling a cold.
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Chunks of cantaloupe are threaded onto skewers and brushed with honey butter and chopped mint. It makes a terrific grilled side dish, or, for dessert, serve it with big scoops of vanilla ice cream.
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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Get Pickled Baby Beets Recipe from Food Network
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Aztec-style chicken is marinated in honey, garlic, and ancho spice and then grilled and served over a creamy roasted corn-sweet potato mash.