New to the site-looking for more recipes using "buckwheat honey"--besides the short ribs & salmon & squash dish already on the site.

Agree with susan g; it's very assertive (buckwheaty-tasting!). Beefy dishes would probably work very well. I might try it in a Moroccan beef with apples and honey (Paula Wolfert recipe from her book, Couscous and other Good Foods from Morocco). I like susan g's idea of using it in honey cake...

Buckwheat honey can be used anwhere you use regular honey. The difference is that buckwheat honey has more (stronger) flavor. Take a little taste of the honey and imagine how that would go with the flavor of a recipe. The chemistry -- for baking in particular -- would be the same. I like to use the assertive honeys in an old fashioned honey cake.

type "buckwheat + honey" into the search engine.

Try just entering honey in the search field and see what crops up!

Try just entering honey in the search field and see what crops up!

We are meat eaters ,love to try buckwheat honey with various meats or fish. Thank you for such a speedy response--Love FOOD52! JuneLee

I'd try it with this recipe, in place of the thyme honey. http://www.food52.com/recipes/8190_roasted_feta_with_thyme_honey_2007