The Warmth of Ethiopian Honey

Assorted raw tree honeys from Ethiopia — prized by a number of chefs for their complex flavors suggesting jasmine, praline, smoke and wheat — are now sold in a tasting set of four from Maryiza. Abalo, Bissana, Grawa and Geteme are the varieties. The honey is gathered in southwest Ethiopia from indigenous trees during flowering…

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Citrus Flavors From Ladurée

This holiday season, Ladurée has enlisted the Parisian chef Jean-François Piège to create some of its French pastries: macarons, stunning bûches de Noël and, a favorite of mine with a glass of Champagne or just to nibble, his take on a simple loaf cake. Called the Cake, it’s a buttery, citrusy confection festive enough with…

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Cook Like Alex Guarnaschelli

Helpful, funny, personal and typically self-deprecating, the voice of Alex Guarnaschelli, the chef, restaurateur and television cooking personality, is unmistakable throughout her new book, “Cook With Me.” There are many great recipes that should have a place on your table. Something for New Year’s? Go no further than her deviled eggs soaked in borscht (not…

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