Key West and Miami

A long time ago, too long to remember when exactly it was, an old friend of mine and his family went down to Key West, Florida. His mom raved about the key lime pie and told me that you could even buy it frozen on a stick.

Some people might hear that information and store it away as a fun fact, but I’ve been thinking about it for years and forming an action plan. I needed to get down to Key West and try that chocolate-covered key lime pie on a stick. Also, I needed to see Ernest Hemingway’s old house with the polydactyl cats. My dreams came true this past week.09F073C7-B39E-4DA3-A3A8-363D5F6BEEE8
I could go on and on about Key West and its attractions, but I’ll keep it moderately brief for the purposes of a blog post. Below are some of the food highlights from my trip and suggestions of what to do nearby. I also included a little bit about food and attractions in Miami because I spent time there at the beginning and end of my trip. I wish I could have spent more time exploring Miami but I’ll have to go back for a longer trip soon.

Miami Food

Like I said before, I only spent a little time in Miami, so this list is by no means exhaustive. Here are some spots to check out if you’re in the city, though:

Zak the Baker85BBA52D-E3E2-4101-8735-41468C64F39D
Anyone who is a fan of artisanal bread and pastries will love Zak the Baker. Located in the Wynwood Arts District, it has a nice variety of baked goods including one of the best pain au chocolat I’ve ever tasted (pictured above). Don’t miss their homemade bread and toast dishes.

Coyo Taco4A1F6CDF-AB03-4C61-B287-79E3E24BF5A0
While you’re in the Wynwood Arts District, you’d be remiss if you didn’t stop by Coyo Taco. The hip taco spot is steps away from the Wynwood Walls. Their guac is outstanding and the tacos are next level. I’d recommend the pork tacos with pineapple (pictured above).

Mandolin Aegean Bistro

This slideshow requires JavaScript.

I’ve wanted to try Mandolin Aegean Bistro for years after following them on Instagram, and their food did not disappoint. Mediterranean delights abound including an arugula salad with dates and pomegranate dressing, a Turkish spread sampler with eggplant dip, hummus, and tomato dip, served alongside pieces of warm homemade bread, and the best baklava I’ve ever had.

Key West

A&B Lobster House

This slideshow requires JavaScript.

Located on the Key West Bight, A&B Lobster House is one of the best places to get seafood on the island. You can take in the harbor from a patio seat and enjoy cold beer and happy hour specials including oysters and beer shrimp. Go upstairs for fine dining and downstairs for casual dining.

Blue Heaven

You haven’t really eaten in Key West until you stop by Blue Heaven. The Bahama Village restaurant is known for its excellent seafood and its giant slices of key lime pie topped with *a lot* of meringue. I’d recommend the “Yellow Submarine” sandwich the grilled snapper and a slice of the pie. 6BEF704C-0C08-458C-AA1E-AD0DCC4ED4F55C3DEB56-00E7-4DD6-B30C-8219A8B13A89

Kermit’s Key West Key Lime Shoppe

Kermit’s serves the best key lime pie on the island, in my humble opinion. I got a plain slice and then on the way out, I remembered that they sold a slice frozen on a stick with chocolate on the outside. I went back in and got the chocolate slice and it was even better than the original. E01841BC-64B9-487B-BDA4-CBC750FE2B3A.JPG
Key Lime Pie on a stick

El SiboneyD9EECB22-535E-4B26-B758-726286D37545
If you’re looking for authentic Cuban food, stop by El Siboney on the southern part of the island. I got the shrimp enchilado that came with yellow rice and plantains, and it blew me away.

Cuban Coffee Queen

This slideshow requires JavaScript.

Coffee lovers should stop by Cuban Coffee Queen. There’s a location near the southern side of the island and one on popular Duval Street. I got an iced cafe con leche with caramel and it was delicious. Check out the mural at the side of the coffee shop.

For fine Southern food, look no further than Firefly. The restaurant, which is located in Bahama Village, has some of the best Southern dishes on the island including the shrimp and grits pictured above. I’m not always a big fan of grits but this dish changed my mind.

Moondog Cafe and Bakery2574BABB-7462-45CB-8110-D8281A91417ALast but certainly not least, Moondog Cafe and Bakery is a great neighborhood spot with a nice patio, and it’s right across the street from the Hemingway House (which I’d also recommend visiting). I got a mahi sandwich and a glass of the house strawberry sangria. The meal was simple but everything was cooked to perfection.


I wish I was still on vacation but I guess I couldn’t stay in Key West forever. I can’t wait to go back someday soon though and try more restaurants, enjoy the beach, and stop at a few more islands on the drive down.

Here’s a song that reminds me of Key West. I heard it one night as I was walking through downtown after watching the sunset in Mallory Square. 80C18EF5-494F-46B1-BD6A-B8922F0F579E

Posted in Restaurant Reviews, Traveling, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Treatment of Single Diners

I usually keep things light on this blog, but today, I felt a compelling need to take things in a different direction.

It’s been a rough week for me mentally and emotionally, so I was looking forward to Friday night dinner. I pulled up to one of my favorite comfort food spots in St. Louis, ordered at the counter, and took a seat at a communal table with my dessert to wait for my food. I mentally noted that I was happy I got there before the rush. A couple big families with kids and friends meeting each other for dinner came in behind me.

I always bring a book when I go out to eat alone so I got lost in the pages of a new novel I’ve been reading for a while. Then I felt like too much time had gone by. I checked my phone and it had been 30 minutes since I ordered.

I then watched as everyone who came in after me was served dinner, including couples who ordered to-go meals and dessert. I told myself that I’d wait a few more minutes. Who knows? Someone could be walking out the door of the kitchen with my food the moment I stood up.

Unfortunately, that did not happen. I forced myself to get up and say something to the cashier who took my order. Even though I knew it was the right thing to do, sometimes it’s difficult to advocate for oneself. I told her that people who ordered behind me already got their food, and she mumbled an apology and went to check on my order. I waited another five to 10 minutes and finally, she brought my order with a plate for another table.

At this point, I thought about asking for a manager or the owner of the establishment, whom I know. Truthfully, I barely had an appetite anymore. Part of the pleasure of going out to eat is anticipating a delicious meal and being served that meal in a timely and respectable way. When all that goes out the window, you’re left with a bitter taste in your mouth.

When I summoned my appetite, the food was delicious. I finished most of it and the dessert, which I’d seen in an Instagram post by the restaurant earlier this week. But I’d already started mentally composing an email to the owner. I felt that it was important to tell her what happened, not as much for her knowledge but for my own peace of mind.

I wish I could tell you that this incident is uncommon, but unfortunately, it’s happened to me many times over the years as a single diner. For example, last year I went to one of my favorite restaurants in Kansas City, another place where I know one of the owners and usually have great experiences. I essentially drove to Kansas City from St. Louis for a day to eat at this restaurant again.

It turned out that the restaurant wasn’t taking table reservations for single diners anymore. If you were dining alone, you had to make a reservation at the bar. I was a little put off by this but I did it anyway because I really wanted to eat dinner there again.

When I got to the restaurant, I ended up waiting two hours to get seated. The hostess was extremely apologetic but said that me getting a seat at the bar depended on how fast people got up. As is common at a bar, no one wanted to get up. When I finally was seated at a chair in the corner, my food came out in four stages with 20 to 30 minute gaps in between. By the time I got to dessert, they were all sold out of the dish I wanted.

Contrast this experience with a year earlier, when the restaurant was still relatively new and accepted table reservations for single diners. I took a seat in the brightly-lit dining room and watched as couples and families ogled me as I dined alone. But I didn’t care. I was so immersed in the pleasure of eating, I didn’t care who looked at me. I talked to my waitress about the food, asked for recommendations, and lingered over the meal the way one should at a fine dining establishment.

I’m appalled by the treatment of single diners by restaurants and fine dining establishments. What makes a single diner less of a person than a couple or a family? Yes, that ticket will likely not draw in as much money as other orders, nor will it require as much attention. But the single diner is still a paying customer.

More than that, the single diner is a human being. I’d argue that the single diner is more human than a couple friends going out to eat or a mother and father sitting at table with two kids, picking at whatever their children don’t finish.

A single diner comes to a restaurant for the love of food. They run the risk of furtive glances, quizzical looks, or flat-out stares from other customers, plus inattentive or lackluster service, just so they can enjoy the dishes they like to eat in the places they like to eat them.

I’m not saying that people should shirk away from dining alone because of this reality. On the contrary, I think that dining alone is something that everyone should experience and enjoy. However, for people who are already scared to dine alone, restaurants provide a major deterrent when they treat single diners like second-class citizens. The fact that I’ve persisted over the years speaks to my unwillingness to comprise what I want. I will not stop dining alone just because restaurants, and I guess by extension, society, tells me that this is not something I should do.

As I’m reflecting on this phenomenon, it appears that the worst treatment of myself by a restaurant is actually at the places I value most, or the ones I’m most familiar with. Why would you go back to those places? you might ask. I have to answer honestly when I say, it’s the same reason you would go back to someone you love after a bad argument. You want it to work out. You have all the good memories but one very bad moment soured things for you, whether it was a restaurant forgetting your meal for an hour and serving all the couples or families first, or a fine dining establishment relegating you to a bar seat, making you wait far beyond what’s acceptable, and then delivering food to you after serving people in the dining room, which you’re no longer allowed in.

It’s time for restaurants to treat single diners with the respect they deserve. I don’t have an iron will, so it would be hard for me to give up on a place forever even after I’ve experienced bad service. However, I do have a lot of respect for myself and a strong sense of what I deserve, so I’m not running back to a restaurant that delivered shoddy service.

An acquaintance of mine in the restaurant business in St. Louis recently told me not to take mistreatment in the food industry personally. Everyone has experienced bad treatment now and again and the important thing is to let it roll off your back, he said.

I agree with this to an extent, but I think that the treatment of single diners by restaurants is extremely personal. It’s telling a single diner that they are less, they deserve less, and, whether they like it or not, they will get less. So, they better shut up and deal with it. I will not shut up, and I will not deal with it. I will enjoy my dinner in spite of the sometimes subtle, but often flagrant message that I don’t deserve it. I’d encourage single diners everywhere to do the same.

Posted in Restaurant Reviews, Uncategorized | Tagged , , , , , , | 4 Comments

Lemon Curd

A few weeks ago I went over to my best friend’s family’s house for a Passover seder. Her mom served lemon curd for dessert and it was love at first spoonful.

Lemon is one of my favorite flavors in dessert. It balances the sweet ingredients, adds tartness, and gives the whole dish some brightness. Lemon curd does all this and more. It’s very tart, so much so that your mouth puckers when you taste a spoonful, but it also complements the sweet ingredients. Also because it’s so tart, you don’t need a lot of it.

My friend’s mom told me that the key to making this lemon curd is stirring constantly, and she wasn’t lying. It’s similar to risotto in that you’ll be standing over a pot with a whisk for at least 10 minutes, or more depending on how your stove works or what kind of heat you’re using. The reason you do this is so the lemon curd doesn’t curdle (that felt weird to type). It has eggs in it and the last thing you want is the lemon curd to turn into scrambled eggs. Actually, that might taste good, but not for these purposes.

You’re shooting for a curd that’s smooth and dense. Don’t worry if your lemon curd looks a little runny before you put it in the fridge. It will thicken as it cools. My lemon curd reached maximum taste and texture on day three.

I served it the other night for dessert with some fresh berries from the farmers’ market, and I put it on a dutch baby for breakfast. You can also serve it on pound cake, regular cake, or even toast. The options for lemon curd are endless.

Here’s a song to get you started on your lemon curd journey. It’s become the anthem of my week, and possibly my life.

Lemon Curd


3-4 medium lemons
3 large eggs
2/3 cup honey
1 tsp fine sea salt
6 Tbsp unsalted butter


Have a silicon spatula, a large fine mesh strainer, and a bowl handy. Grate the zest of two of the lemons into a 1-quart, heavy-bottomed, non-reactive saucepan. Whisk in the eggs, honey, and salt.

Squeeze enough juice from the lemons to measure 1/2 cup and whisk it into the pan. Add the butter in several pieces.

Whisk the mixture over medium heat, reaching into the corners and scraping the sides and bottom of the pan constantly (to avoid scorching the curd) until the butter is melted and the mixture thickens and begins to simmer at the edges. Continue whisking and sweeping every inch of the pan, allowing the mixture to bubble gently all over for about 10 seconds.

Use the silicon spatula to scrape the curd into the strainer, pressing gently on any solids. Scrape any curd clinging to the underside of the strainer into the bowl. Chill before using. Curd keeps in a covered container in the fridge for up to a week. Enjoy!

Posted in Dessert, Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

Dimanche (That Means Sunday)

Welcome to Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

About a year ago, I was sitting at Vicia restaurant in St. Louis having lunch by myself at one of the big communal tables out on the patio. I recognized a guy sitting near me having lunch alone and we started talking. It turned out to be Scott Sandler, owner of Pizza Head restaurant in St. Louis.

We started talking and realized that we both had a shared passion for bagels. I had just made my first batch to semi-successful results (I used the wrong kind of yeast), and he told me that he was also working on his bagel game.

Over the next year, I watched Scott post pictures of his bagel creations on social media. I begged him to open a bagel shop on every single post. A couple weeks ago, he emailed me and asked me if I wanted to help him with a bagel pop up he was hosting at Vicia called Bagel Brain. I immediately said yes.

Prepping for the pop up was no easy task. We made 80 pounds of dough on Friday night, brought it to Vicia, shaped 270 bagels by hand, and then let them rise overnight. This took a few hours. Then, we reconvened at Vicia at 5:30 A.M. on Saturday morning to boil, seed, and bake the bagels. We also stuck around after baking to sell the bagels once the restaurant opened at 10 AM.

We ended up selling all 270 bagels in a little less than an hour. I had a feeling that the bagels would be popular but I had no idea that they would sell out that quickly. Vicia also sold out of the dishes it made with the bagels in an hour. It was a success by all accounts.

Every other person who came to buy bagels kept saying to me, “We need good bagels in St. Louis,” and it’s so true. I think more people realized that we have a shortage of good bagels after the Panera bread-sliced bagel debacle earlier this year.

I don’t know what the future holds for Bagel Brain or bagels in St. Louis, but I’m happy that I was a part of changing the trend this weekend. The experience also helped me learn more about making bagels, production, and how to translate the baking I do at home into a professional kitchen. Stay tuned for Bagel Brains developments.

Without further ado, here is Dimanche:

I’m loving this guide for how to cook more Indian food at home. Priya Krishna, author of the recent cookbook “Indian-Ish,” gives tips on how to prep your kitchen so you can cook more Indian dishes throughout the week. I liked what she said about keeping your pantry stocked. Also, I could stare at that photo of lentils for days. Check out the article in Saveur.

I’ve wanted to visit Australia for years and so I was glad to see this Melbourne travel guide. I’m a big fan of The New York Times‘s 36 hour travel guides and this one did not disappoint. Check out the story in the NYT if you’re planning (or dreaming about) a trip to Australia.

Speaking of Australia… I enjoyed this story about watermelon-rose trifle, a.k.a. Australia’s most instagrammed dessert. It’s always a pleasure reading Tejal Rao’s food writing. Get the full scoop in New York Times Magazine.

As I mentioned before, I worked at a bagel pop up over the weekend and I had a great time. I helped Scott Sandler, owner of Pizza Head restaurant in St. Louis, bake 270 bagels and sell them to the public. Learn more about Scott and his work with bagels in this Feast Magazine story36BDBAC6-4D8A-4C8A-96C9-761CBBB4D3A0

It’s hard to keep the Democratic candidates straight for the 2020 election but this is a good guide. It gives a rundown of each candidate including their age, years of experience, platforms, and donors. It also includes their social media following, which at first I was surprised to see but I guess makes sense given the realities of today’s campaigning. Get the full guide in Quartz.

I had never tried Turkish coffee before this week and now, it’s all I want. I had it at Sultan Mediterranean Restaurant, a new sit-down place in The Grove neighborhood in St. Louis. I’d highly recommend stopping by for food and coffee soon.


The child in me (and, honestly, the adult in me) rejoiced at hearing that The Baby-Sitters Club books are going to audio. What took them so long? Elle Fanning will be narrating the books. Read more about the audiobooks in this LA Times piece.

Everyone needs to run to get the breakfast tacos at Taco Buddha. I stopped by the restaurant for brunch this morning and I was blown away. I’d highly recommend the chorizo and egg taco with avocado on top.

Last but certainly not least, Vox Media, Chrissy Teigen, and David Chang are teaming up to create food-centered TV shows for Hulu. I’m already excited about the first show, “Family Style,” which will be hosted by Teigen and Chang. Read more about the partnership in statement from Vox.

Enjoy your week! Here’s a song to get you started.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Herbed Quinoa Salad with Roasted Carrots and Pomegranate

When the weather gets slightly warmer and fresh herbs and vegetables are in season, I start making lots of salad. This herbed quinoa salad is one of my favorite things I’ve made lately.

The recipe comes from a blog I follow on WordPress called Retrolillies. The blogger specializes in Kosher and DIY meals and she published this salad recipe recently for Passover.

I’m Jewish but I don’t keep Passover, so you might be wondering why I would make something Kosher for the holiday. The answer is, even though I don’t observe Passover, I still think it’s good to cut down on bread and carbs every once in a while. Especially after winter when I basically subsist on pastries and toast, it’s good to switch things up in the spring.

If you’re not a fan of carrots, you could easily sub roasted sweet potato into this recipe. Also, I know pomegranate seeds can be hard to find in some places so feel free to swap in dried cherries, cranberries, or golden raisins. I thought about using the latter before I found a surprisingly good pomegranate at the grocery store last week.

You can also get creative with the herbs. The original recipe calls for a mix of dill, mint, and parsley, but I’m not a big fan of dill unless it’s on fish or cream cheese, so I left it out. I could see basil or tarragon also working well in this recipe.

I like the fact that the salad is vegan, but if you have extra goat cheese or feta lying around, you could always add a scoop or two to the quinoa.

The salad will keep for a few days in the fridge so it makes great leftovers or work lunches. I’ve been eating it for a couple days straight and I’m still not sick of it, so that’s a good sign.

Here’s a song to get you started on your herbed quinoa salad journey.

Posted in Dinner, Lunch, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Dimanche (That Means Sunday)

Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

This past week was a busy one, with a lot going on at work and home. I forced myself to take some much-needed breaks by going to yoga.

I’ve found over the years that yoga is one of the only practices that keeps me centered. I like to go on hikes when the weather is nice because it has the same effect, but in those in-between months when it’s not nice enough to spend lots of time outside, I turn to my local yoga studio.

My teacher the other night was talking about how she gets a lot of people coming to class feeling guilty. They approach her after class and tell her that they feel bad because they should have been at home with their family or at work. They view taking an hour out of their day to be on the yoga mat as an unnecessary luxury.

Personally, I think everyone deserves at least one hour a day where they can do something that brings them joy or relaxation. We live in a culture that tells us that success is contingent upon certain standards, and that we haven’t achieved a lot unless we feel completely drained or overwhelmed.

But if you think about it, you can’t really give back to the world unless you yourself are centered and happy. I’m not saying sacrifice is a bad thing; I’m saying that taking care of yourself is just as important.

One of my best friends once said to me that you have to take care of yourself first before you take care of someone else. I replay those words a lot, especially when I’m stressed or I feel bad for not doing something that I think I *should* be doing.

I hope that wherever this week takes you, you can find time every day to unwind and recenter yourself. Without further ado, here is Dimanche:

Yellow vest protestors in Paris are up in arms about Notre Dame funds. The protestors, who since last year have rallied against many of French President Emmanuel Macron’s reforms, see the government’s raising billion of dollars to repair Notre Dame as a slap in the face as they fight for more wealth equality. Read more about the situation in this NPR story.

Everyone should read an old Jonathan Gold review every now and again. I saw one of Gold’s reviews in my Twitter feed earlier this week and it made me nostalgic. I think his reviews should be mandatory reading for anyone who is or wants to be a food writer. Check out Gold’s review of Bavel in the LA Times.

I’m loving this interview of Claire Denis by Barry Jenkins. Jenkins is one of my favorite directors and even though I’ve only seen a couple of Denis’s movies, I’ve been meaning to watch more. The way she describes her creative process while writing a script is intriguing. Read the full interview in The New York Times.

I was very sad to hear that Hominy Grill is closing in Charleston, SC. The restaurant was the first one I visited when I stopped by the city for the first time a few years ago. It was some of the best Southern food I’d ever tasted, and I loved the atmosphere, too. Read more about Hominy Grill in this Plate story.

In case you missed it, I went on a honeycomb bender last week. It was my first time cooking with honeycomb and I tried to find as many ways as I could to use it up. Check out one of my latest blog posts for recipe tips and ideas. 54636C01-7306-4E35-9212-ACB4A47AD6FFJohn Rosenberg is the true definition of a mensch. Rosenberg, a Holocaust survivor who lives in Eastern Kentucky, opened a free legal aid office called the Appalachian Research and Defense Fund (AppalReD) that helps the region’s poorest citizens. Read more about Rosenberg and his work in Eastern Kentucky in this Lexington Herald Leader piece.

Everyone needs to RUN to get this eggplant sandwich at Balkan Treat Box. I stopped by the Webster Groves restaurant on Friday and ordered the Patlidzan, or a sandwich with wood fired eggplant, egg, apricot pomegranate molasses, cucumber, and tomatoes, served on somun, or wood fired bread. It’s my new favorite thing on the menu. 173F3796-8045-44AD-8413-BECE4C8987FCElena Ferrante is one of my favorite writers, so I was happy when The Paris Review unlocked her “Art of Fiction” interview this week. You might know Ferrante from her Neapolitan Novel quartet. I just finished rereading all those books so I was extra excited about reading this interview with Ferrante about her writing. I’m not sure if it’s still unlocked but if it is, you should check out the interview in the Paris Review.

I usually roll my eyes at most New York things but this story about a woman who saved her wedding ring from a sidewalk grate caught my eye. New York resident Kate Ray saved her ring from the grate with the help of tape and a supportive crowd of onlookers. This is human ingenuity at its finest. Read more in this Huffington Post story.

Last but certainly not least, I read a story about Punjabi-Mexican cuisine and now I want all the roti quesadillas. The story covers the history of Punjabi-Mexican cuisine in California and how it has evolved over the years. Read more about the food and the people behind the cuisine in this Eater article.

Enjoy your week! Here’s a song to get you started.

Posted in Dimanche (That Means Sunday), Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Five Ways to Use Honeycomb

I think the old saying is true that you find things when you least expect to. Or, put another way, they find you when you least expect them. That’s what happened with me and honeycomb.

I spent years looking for it but for some reason, I could never find it. Maybe I didn’t look in the right places, or maybe it just wasn’t meant to be. But last week, I got some local honeycomb from a colleague who is a beekeeper. I’m not exaggerating when I say that it was love at first sight (with the honeycomb).

For those of you unfamiliar with honeycomb, it’s basically a step before what you purchase in the little plastic or glass jars. Wax holds the honey together in a compact brick. You can cut into it with a sharp knife and break it into pieces, but then the honey will leak out. Overall though, the structure itself is pretty impressive. I like to think of the comb as little honey bricks that explode with sweetness in your mouth.

Honeycomb is different than most foods texturally. It has chewy, crumbly wax and sweet, liquid honey. I had a comment from a woman on social media this week asking me if you can eat honeycomb. You certainly can, but just know that it’s an acquired taste. Once you get used to it, you might even prefer it to regular honey.

Below is a list of a few ways you can use up honeycomb. I know not everyone works next door to a beekeeper so it might be hard for you to find some. I hope you prevail, though. When you do, give one of these recipes a try:

1.) Honeycomb Cheese Board

I had a lot of fun putting together the cheese board pictured at the top of this blog post. Generally, a cheese board should contain a mix of sweet, salty, and savory things. For mine, I used a wedge of Brie, goat cheese, salami from Salume Beddu, sea salt crackers, green apple slices, and fresh honeycomb. I would highly recommend this combination.

2.) Honeycomb Pancakes

One of the best parts about honeycomb is that is dissolves easily into a mix. I would recommend using it with pancakes or waffles. I made some lemon ricotta honeycomb pancakes over the weekend and I’m still thinking about them days later. Get the recipe in one of my latest blog posts.758D3A07-84BF-483B-A395-7D0CB68C6E78 2

3.) Honeycomb in a Salad

You might be thinking, ew, why would I put honeycomb in a salad? This is where you’re terribly, terribly wrong. Putting honeycomb in a salad is one of the best things you can do, especially if you’re not an avid salad eater. Honeycomb’s unique texture works to its advantage here, where you want a mix of textures, flavors, and ingredients. I made a salad with arugula from the farmers’ market, cinnamon glazed walnuts, honeycomb pieces, goat cheese, and Aleppo chiles. I squeezed some lemon juice on top and it ended up mixing with the honey to make a dressing. 3FF27045-6BF1-40B4-96E2-8C03CF7B8E4C

4.) Honeycomb in Oatmeal

Honeycomb in oatmeal is a fun, simple way to incorporate the ingredient into breakfast. Make your traditional oatmeal recipe and top it with some pieces of honeycomb. Or, if you want, you can mix it into the oatmeal right before you take it off the stove. I like to pair my honeycomb oatmeal with fresh berries.

5.) Honeycomb in Yogurt

Honeycomb in yogurt makes a great breakfast or dessert. I like it especially because yogurt is so smooth, and honeycomb is a little more crumbly, so you have two textures that complement one another. I made a yogurt bowl the other morning with banana, chia seeds, granola, blackberries, and chunks of honeycomb.113CEAE6-DCA6-4A3A-ACAB-30615B36E7F5

There are plenty of other ways you can use honeycomb, too. I still have some left so I’m thinking about making a pizza or tart with it this weekend. Until then, I’ll leave you with these ideas and an inspirational song.

Posted in Breakfast, Brunch, Dessert, Dinner, Lunch, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | 2 Comments