Sweet on Honey: 22 Favorite Recipes

Chef Myk Banas created 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.

Fresh thyme and finely shredded lemon or lime peel add delicate flavors to these soft scones. Serve warm, and drizzle with a little extra honey if you like.

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.

Although this recipe takes very little hands-on cooking time, be sure to allow an hour to marinate the salmon so it absorbs all the flavors of the sweet-and-salty marinade.

A colorful mixture of sweet potatoes, red onion and pears blend with sage and sweet honey in this easy-roasted side.

It's all in a name, right? That's what Lou Ginocchio of Cincinnati's O Pie O discovered when Honey Vinegar Pie sent customers' heads spinning. "No one was expecting a pie with vinegar in its name to be this luxurious."

Fresh cherries or grapes, chopped cashews and sliced dried apricots add pops of flavor and color to this lovely gluten-free salad.

A natural with corn on the cob, this sweet and spicy butter sauce would be equally good spooned over cornbread, baked sweet potato or roasted Brussels sprouts. The recipe comes from Chef Camp in northern Minnesota.

Sweetly vying for a spot on your Easter brunch table, these cinnamony whole-wheat cakes bake over nests of glazed carrots. Serve warm with extra honey for drizzling.

Stir lemonade or limeade concentrate and honey into a combination of mint tea and green or black tea for an easy, refreshing drink.

Egg bread, extra egg yolks and half-and-half take a trusty diner classic to new levels of splurge. (Trust us, you won't regret going along for the ride.) Both the French toast and berries need to rest overnight, so this is an ideal make-ahead brunch dish. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Turning this homey cake out of the pan reveals a honey glaze that baked at the bottom. Lemon juice and zest add a little zing.

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.

Try this creamy three-ingredient spread on freshly baked corn bread, biscuits or bran muffins.

Herbed lemon marinade cooks down with honey to a glossy, gorgeous glaze that gives this chicken a golden color.

Honey, sugar and raisins sweeten these hearty bran muffins. Serve warm with honey or butter.

Honey gives these cinnamon-spiced cookies great flavor and a slightly soft texture.

Jill Prescott, a Midwest cooking-school teacher, shared this dessert named for her home state.

Lemon-flavor honey butter accents the sweet-tart flavor of the rhubarb in these muffins. Either frozen or fresh rhubarb work.

The recipe for these hearty rolls comes from 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.

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.