| FamilyTable Feature |

Being Extra, the Honey Way 

Honey  “Dip the apple in the honey...” That tune’s stuck in our heads like bees to honey all September long — and we wouldn’t want it any other way. While round challahs may get all the glory, it’s the honey in its pared-down state that has us abuzz


Being Extra, the Honey Way 

Beekeepers only take what won’t be missed: most productive bee colonies make two to three times more honey than they need to survive.

Waste Not, Want Not 

Honey never spoils. When sealed well, honey has an eternal shelf life.

Honey for Health 

Honey can be an immune booster. With its antioxidant and antibacterial properties, it can improve digestion and fight diseases.

Sticky Chicken Wings 

Recipe by Esther Ottensoser 

I got this recipe during my shanah rishonah and it has remained one of our favorites. I don’t usually love to serve wings because it’s really messy, but when I decide that I want to, this is the best recipe. You can use this sauce on regular chicken as well.

  • chicken wings


  • ¼ cup soy sauce
  • ½ cup brown sugar
  • ¼ cup ketchup
  • garlic powder
  • ½ cup honey

Preheat oven to 400°F (200°C). Split chicken wings in half and place in a 9x13-inch (20x30-cm) baking pan. Cover pan. Bake for ½ hour, then pour out two-thirds of the chicken juice from the pan. In a small bowl, mix sauce ingredients. Pour over chicken. Switch oven temperature to broil, and broil uncovered for 10–15 minutes on each side, until crispy.

Honey-Mustard Salmon

Recipe by Faigy Grossmann 

In our home, the appetizer for the Friday night meal is very often a side of salmon. I like to change up the recipe each week while at the same time keeping it simple. I’ll usually rummage through my pantry for something sweet, something savory, and a little bit of crunch. This flavor combination is a winner.

• 1 side of salmon, about 3 lb (1½ kg)

  • salt, pepper, and garlic powder, to taste
  • 2 Tbsp honey, plus more for drizzling
  • 2 Tbsp mustard
  • 2 Tbsp mayonnaise
  • 2 cups pretzel crumbs
  • 1 handful chopped parsley(or 1 Tbsp dried)

Preheat oven to 375°F (190°C). Wash and pat dry salmon fillet. Sprinkle generously with salt, pepper, and garlic powder. In a small bowl mix honey, mustard, and mayonnaise. Coat entire fillet with the mixture. Top with pretzel crumbs. Sprinkle parsley over top and drizzle with some more honey. Bake for 20 minutes.

Deli Salad 

Recipe by Esti Vago 

My kids like most salads, but this one is a favorite and is almost always on our Shabbos lunch menu.

  • romaine lettuce
  • grape tomatoes, halved
  • deli, chunked
  • Terra Sticks (optional)


  • ¼ cup red wine vinegar
  • ¼ cup honey
  • ¼ cup sugar
  • ¾ cup oil
  • 1 tsp salt
  • 1 Tbsp mustard

Mix dressing ingredients well. Pour over salad right before serving

(Originally featured in FamilyTable, Issue 660)

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Tagged: Recipes