Charleston bartender Fabiana Pinillos created a spicy, passion fruit-flavored version of the mezcalita, the margarita’s smokey mezcal-laced cousin, a bold cocktail made for sipping alongside lively conversation. In fact, it was created for SAVEUR’s inaugural SAVEUR Salon celebrating women founders in food. Tropical passion fruit syrup gets a zing of flavor with Red Clay’s Habanero Hot sauce, and Spicy Peach Hot Honey. Pinillos used Doce Mezcal.

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The most basic simple syrup recipe combines equal parts sugar and water to make a bartenders’ staple perfect for sweetening everything from cocktails to iced coffee and tea. An essential ingredient in many classic drinks, the neutral syrup can also be infused with herbs, spices, or other seasonings. Find a few variations from our archives here. 

*Note: This basic simple syrup recipe can be adapted to make a thicker and more concentrated “rich simple syrup” by doubling the quantity of sugar.

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The madeleine is not a showy French pastry. Consider its humble shape: As standard a version of a seashell that can be imagined; the kind any beachgoer has seen thousands of times without a second thought. The flavor? A pure expression of its ingredients, what the Larousse Gastronomique says is simply sugar, flour, melted butter, and eggs. Set against a case of elaborate viennoiserie, jaunty mille-feuilles, and colorful macarons, the madeleine demures.

But at Le Comptoir, the barely year-old pâtisserie on the ground-floor of Paris’s historic Hotel Ritz, the dainty pastry takes center stage. That’s because the hotel’s head pâtissier (and Netflix’s “Chef in a Truck”) François Perret has kind of a thing for this understated sweet. In the cream-and-peach-hued boutique, I found the madeleine taking many forms: Palm-sized and filled with passionfruit, blackberry, and caramel; a classic version, but made XXL; blitzed into a milkshake. There’s even a madeleine-that’s-not-a-madeleine—an intricate trompe l’oeil entremet made up of mousse, custard, and cake fashioned in the shape of the far more modest treat. Madeleines even adorn the wallpaper (which is now my phone background). I brought home two boxes full of them—perfect keepsakes, oval-shaped and festooned with playful illustrations of César Ritz, Auguste Escoffier, and chef Perret himself.  

Back in New York, I’ve recently been served madeleines after both seafood (tiny, tried-and-true), and fried chicken (a cornbread riff). I can’t say I was upset by either. My sweet tooth is subtle at best, and these playful pastries are generally just the right amount of dessert for my taste. This version, adapted from Perret’s recipe, features two types of honey—floral acacia and richer, savory chestnut—and a thin, tart layer of glaze. What an elegant fall delight. The madeleine is ready for its close up.

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Kahwa is a Kashmiri-style green tea, which is typically flavored with spices, saffron, honey, and almonds. Chef Romy Gill served this kahwa tea recipe, which is adapted from her cookbook On the Himalayan Trail, with dessert after cooking with SAVEUR editorial director Kat Craddock, though it also makes a wonderful morning beverage or or afternoon pick-me-up on a cold winter day. Look for dark, green Kashmiri-style tea leaves at your local South Asian market, or order them online from Kalustyan’s.

Featured in: “Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home.”

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Long before neighbors knocked on doors asking to borrow a cup of sugar, honey was the primary sweetener and preservative of antiquity. The earliest known depiction of beekeeping was recently found on cave paintings in Spain believed to be over 7,500 years old. In much of the world, sugar cane, which likely originated in New Guinea, was a rarity well into the Middle Ages, and even then, a scarce commodity reserved for the wealthy. Beekeeping, however, was globally widespread, making honey much more readily accessible. Honey has a particular significance in Jewish teachings, where it is a recurrent symbol of knowledge, hope, and celebration. It’s mentioned in the Torah, referring to the “manna” (honey wafers) which provided sustenance for the Israelites as they wandered the desert, and dipping apples in honey—and honey desserts in general—is customary for Rosh Hashana, symbolizing our hope for a sweet new year. 

Today’s beekeeping resurgence and a growing preference for local, natural, eco-friendly ingredients means bakers these days are sweet on honey. Honeys vary greatly, deriving their fragrance and flavor from the flower (or flowers) from which bees gather their nectar and pollen. Some honeys are distinctive in flavor and color; some are delicately floral; others teeter on cloyingly sweet, while still others are deeply earthy. Visually, they run the gamut from nearly transparent to dark amber. Lighter-colored honeys tend to have a milder taste while darker varieties have a richer flavor. There are exceptions, however; honey from basswoods, linden, and certain tulips have distinctive flavor profiles despite their golden hue. Color can also be an indicator of antioxidant content; usually the darker the honey, the higher it is in antioxidants. In baking, the simplicity or complexity of a particular honey resonates, yielding a finished product reflective of its sweetener. Though many recipes were originally created with delicately flavored clover honey in mind, adventurous bakers can feel free to experiment with different types.

Whether you’re looking to sweeten up your breakfast or dessert, honey affords a wealth of options. From hearty granola to gem-like madeleines, classic crêpes to oven baked apples or pears, honey complements the warm spices of autumn. Just in time for the Jewish High Holidays, not-so-humdrum honey cake gets gussied up with the addition of chocolate and a splash of kosher cream soda. According to the National Honey Board, the U.S. boasts more than 300 unique floral sources of honey, so consider dipping your pinky into varieties beyond the conventional supermarket honey bear. Whether you align yourself with mellow Tupelo, the deep, molasses-y flavor of buckwheat, or the hint of citrus found in orange-blossom, think about honey not only as a sweetener, but also as a flavor and fragrance enhancer. Drizzle or douse your way through our favorite honey recipes, guaranteed to satisfy your sweet tooth.

Pear Cake with Honey and Spelt

A bright lemon glaze enhances this flavorful cake; feel free to substitute your favorite apple for the pear. Get the recipe >

Date-filled Semolina Cookies

Sweet medjool dates, honey, and warm spices are prevalent in Middle Eastern baked goods. These celebratory cookies take a quick dunk in honey syrup before a finish of sesame seeds for added crunch. Get the recipe >

Honey-roasted Apples with Calvados and Sesame

Requiring minimum fuss, apples, honey and butter caramelize in the oven. Choose a flavorful apple such as Cortland, Macoun, Empire, or Fuji. Leaving the skin on tints this dessert a gorgeous autumn color. Get the recipe >

Molly O’Neill’s LongHouse Granola

This granola isn’t just for breakfast. Flavorful from honey and maple syrup, sprinkle over baked apples for a comfortable dessert, serve it with squares of dark chocolate and slices of pear, or with bowls of poached Italian plums drizzled with a robust honey such as buckwheat. Get the recipe >

Honey-Drizzled Crepes

Crepes are always a welcome surprise; in this recipe, the simple flatbreads serve as a canvas for your favorite honey. Get the recipe >

Minnie’s Rosh Hashana Swirl Cake

Not your typical honey cake, this one is all dressed up to celebrate the Jewish New Year. Steeped with some interesting food history and a surprising ingredient, this will serve a crowd if baked in a tube pan, or can be divvied up between two loaf pans. Get the recipe >

Honey-and-Butter-Baked Pears with Cold Cream

A deeply flavored honey is ideal with sweet Anjou pears. Get the recipe >

Nanny’s Rosh Hashana Apple Cake

With a streusel topping and pie-like dough, this Rosh Hashana apple dessert is half cake, half pie. Get the recipe >

Steamed Korean Pears with Ginger, Dates, and Honey

Baejungtang—also known in some regions as baesuk—is a poached or steamed Korean pear dish that makes a comforting breakfast, snack, or dessert. Get the recipe >

Honey Glazed Madeleines

At the Hotel Ritz in Paris, the understated pâtisserie classic gets a sweet-tart, honey-scented twist. Get the recipe >

Pistachio-Date Rugelach with Rosewater Syrup

Unlike typical cream cheese-based American rugelach, these are Israeli style. Yeast-risen dough cradles a luxurious filling of pistachios, date syrup, honey, rosewater, and spices. Get the recipe >

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The Killer B

Rose & Rye

Fresh Mint Simple Syrup

Cinnamon and Honey Scotch Sour

Blackberry-Lavender Syrup

Vodka Lavender Thyme Lemonade

The Soul Train

Lemon Chamomile Syrup

Spiced Pear Syrup

Ginger Syrup

Peach–Lemon Verbena Syrup

The Dalmatian

Spiced Pear Collins

Rye Whiskey Simple Syrup

Cinnamon Simple Syrup

Cola Syrup

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Be it baked biscuits drizzled with the stuff or a fluffy peanut butter and jelly with a gooey layer in the center, there’s nary honey dish that didn’t dazzle us. (We’ve even been known to eat honeycomb whole from time to time.) But more often than not, most cooks will reach for a bottle of this balanced golden syrup when they’re planning to bake for breakfast or dessert, or make some kind of sweet.

But, honey, which is said to be the oldest of sweeteners, has a number of uses beyond cakes, cookies, and candies. It can be mixed into cocktails, whisked into salad dressings, or used as a finishing sauce. But if you’re wondering how to use up a bottle of honey, one of our favorite ways is as a seasoning for roasted meats, fruits, and vegetables.

While you don’t typically want to brush straight honey atop oven-cooked foods—as this can lead to burning and over-sweetening—it’s ideal as part of a multi-ingredient glaze or marinade. Honey, olive oil, and an acid like vinegar make a simple marinade for chicken or pork; or honey, melted butter, and spices like cinnamon or star anise can become an easy glaze for root vegetables, apples, cauliflower, or meats.

Here are some of our favorite recipes for using up a bottle of the sticky stuff:

Tamarind-Glazed Roast Turkey

Cumin-Roasted Carrots and Parsnips

Porchetta-Style Chicken

Roast Pork with Sinner Stuffing

Baked Ricotta with Orange Blossom Cherry Sauce

Honey-and-Butter-Baked Pears with Cold Cream

Roasted Turnips with Bacon Vinaigrette (November 2015)

Spiced Honey-Glazed Spiral Ham

Honey-Roasted Apples with Sesame and Calvados

Salmon Glazed with Rosemary- and Lemon-Infused Honey

Pear Cake with Honey and Spelt

Honey Glazed Roast Pork with Apples

Honey-Roasted Belgian Endives and Parsnips

Fresh Ham with Honey and Cloves

Spiced Braised Rhubarb

Balsamic-Spiced Nuts and Seeds (Heta Nötter)

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There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the syrup is bottled all over the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but the syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our 17 best maple syrup-drizzled dishes.

Homemade Granola

Bread Pudding with Caramel Sauce

Strawberry Focaccia with Maple-Balsamic Onions

Crêpes with Maple Sugar and Syrup

Wet Nuts

Maple Syrup Milkshake

Maple-Glazed Carrots

Maple-and-Mustard-Glazed Ham

Maple Pumpkin Brûlée Pie

Maple Butter Mashed Sweet Potatoes

Maple Syrup Dumplings

Maple Glaze

Apple and Kale Salad with Black Sesame and Cashews

Maple Squares with Walnuts

Maple-Bacon Popcorn

Maple Pot de Crème

Maple Syrup-Roasted Tomatoes

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