Beehives on the rooftop of the Chicago Marriott hotel that's home to executive chef Myk Banas' restaurant, Harvest, inspired him to create these utterly delicious and subtly sophisticated cookies.
"Potato salad is classic summer fare, but I rarely see one as light as this," says amateur beekeeper and chef Myk Banas from the Chicago Marriott Downtown. The addition of fresh haricots verts gives it fresh-from-the-garden taste.
Peaches poached in sweet wine and rich dark chocolate add a sophisticated twist to homey rice pudding. The recipe comes from Urban Roots Farm in Springfield, Missouri.
This spread can be made ahead and stored in the fridge up to 3 days. For a flavorful dipper, brush pita wedges with olive oil and sprinkle with salt and thyme before toasting in oven.
Fresh raspberries, blackberries, strawberries or blueberries star in our Honey-Berry Frozen Yogurt Sundaes, which take only 15 minutes to make from start to finish.
Tangy balsamic vinegar, sweet honey and the bite of red pepper flakes blend as they season this beef stir-fry. We like the crunch of the Chinese cabbage called bok choy.
Looking for an informal yet special dish? Surprise your family or guests with this sweet fruit hot-off-the grill. Fresh pineapple slices get brushed with a lime and honey sauce.
We based this salad on heart of romaine lettuce because it's so easy to serve. Colorful cherry tomatoes and tangy kalamata olives add flavor and visual interest.
Cookbook author Nina Swan-Kohler created this sauce to remind her of the Caribbean flavors she enjoyed while living in Trinidad and Tobago after college. Brush the sauce -- a combination of honey, chili sauce and spices -- on beef, chicken or pork.
Simple but sophisticated, this sweet and spicy salmon gets great flavor and aroma from a combination of honey, soy sauce, bourbon and ginger. Try serving the fish with steamed asparagus and a tossed salad.
Honey-Ginger Salmon 
Use this spicy, golden marinade on pork, chicken, lamb or beef. Marinate your meat for 2 to 4 hours before grilling. Grill long-cooking meats over indirect heat, so the splash of honey in the marinade doesn't burn during cooking.
Our warm red cabbage salad makes a tasty accompaniment to any roasted meat or chicken. The honey-mustard dressing brings tang and the baconlike pancetta a familiar salty flavor. Add the feta, and the blend is mouthwatering.
The recipe for these hearty rolls comes from Jean Hixson of the Kansas Wheat Commission. They’ll keep in an airtight container for a couple days, or you can freeze them (unfrosted) for up to 2 months. They’re best served warm, so when ready to eat, wrap the frozen cinnamon rolls in foil and bake about 25 minutes in a 300° oven. Frost as directed.
Orange-Honey Sweet Rolls 
Honey and lime add snap to this fruit bowl with Granny Smith and Delicious apples, red and green grapes, kiwi, and dried tart cherries. Serve it at brunch or as a meal accompaniment.
Fruit Brunch Medley 
Substituting for sugar: When you substitute honey for other sugar in a recipe, you're adding liquid, so you need to adjust the recipe accordingly. When baking, you can substitute honey for up to half of the granulated sugar in a recipe. For every cup added, reduce the nonsweet liquid by 1/4 cup, add 1/2 teaspoon baking soda and lower oven temperature by 25 degrees.
Measuring: When measuring honey, spray the measuring cup or spoon with nonstick vegetable spray coating so the honey won't stick to the surface.
Choosing a honey flavor: Many cooks like adding bold-tasting honey to baked goods, such as buckwheat honey in wheat muffins. Milder honey complements sauces, glazes and salad dressings. For example, try apple honey in a light vinaigrette. See next slide for more information on honey flavors.
Checking labels: Honey blends--honey and syrup--are increasingly common in stores today. To ensure you're buying 100 percent pure honey, always check the label.
Storing: Honey keeps for years in your pantry. If your jar of liquid honey becomes too granular, heat it in a pan of warm (not boiling) water until it's smooth and clear again.
For more honey information, go to the National Honey Board website (honey.com).
National Honey Board 
Honey's color gives clues to its source and flavor. As a rule, light-color honey tastes mild. Dark honey tastes bolder. Try one of these Midwest varieties:
Alfalfa Delicate flavor with a subtle spiciness.
Apple Mildly floral, delicate taste.
Basswood Sweet and light with a hint of mint.
Blackberry Mildly sweet with a trace of fruit.
Blueberry Hints of green leaves and lemon.
Buckwheat Definite molasses and malt flavor with lingering aftertaste.
Clover Most common. Flowery aroma and mild taste. Hints of its blossom.
Goldenrod Slightly strong, almost spicy.
Raspberry Mellow, smooth flavor with raspberry finish.
Soybean Distinctive, mildly fruity flavor.
Star thistle Moderate sweetness with a grassy, anise aroma and flavor.
Sunflower Slightly herbal with citrus notes.
Tulip poplar Very mild for a dark honey.
Wildflower Taste varies by flower.
Honeys pictured include (left to right), buckwheat, prairie wildflower, goldenrod and clover. To order a four-jar sampler of some of our favorite Midwest honeys ($49.95), call 800/678-5752 or visit MWLcatalog.com.