When Ames Russell crafted his first batch of hot honey, he drew on the traditions of generations of Appalachian Russells who came before him. His grandfather (also named Ames) always placed a dish of honeycomb on his farm table for guests, imparting warmth and sweetness with his simple gesture. Ames distributed his first batch of hot honey to friends and family as Christmas gifts in 2015. His mixture of sweet clover and floral wildflower honeys with de árbol red chili peppers was such a hit that Ames eventually quit his day job to devote his life to honey. The results have been, well, sweet—and hot.

After over five years in business, AR’s Hot Southern Honey—sourced from Appalachian hives and produced in Richmond, Virginia—is flying off the shelves in over twenty-five states. Chefs love Ames’ hot honey so much that they buy it by the gallon, and food critics from Richmond Times-Dispatch, Food Channel, Virginia Living, and more sing AR’s praises. Currently, AR’s offers hot honeys, plain honeys, and even honey hot sauce and spicy honey peanut butter.

Sara Quessenberry is a cook, food stylist, recipe developer, and author. Sara co-wrote The Good Neighbor Cookbook, which was voted Best Books 2011: Cooking by Library Journal. She also collaborated on the New York Times best-seller The Can't Cook Book. She is currently the food/web director of [...], a website for beginner cooks. Her next collaboration with Seinfeld is Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice.

Contents
Introduction
The Origin of AR’s Hot
Southern Honey
The Main Ingredient
BREAKFAST
Everything Biscuits
Nashville Fried Chicken
Breakfast Tacos
Cornmeal Blueberry
Brown Butter Muffins
Poached Eggs and Honey
Ham on English Muffins
Goat Cheese and Tomato Omelet
Savory Dutch Baby with
Prosciutto and Parmesan
Bourbon Pecan Coffee Cake
Yogurt with Almond Clusters
and Blueberry Compote
Toast with Fresh Ricotta
and Strawberries
APPETIZERS
Spicy Korean-Style Chicken Wings
Corn Fritters with Avocado
and Hot Honey
Crispy Cornmeal Fries with
Parmesan and Mint
Whipped Feta Dip
Kumquat Chutney with Goat
Cheese and Crackers
Popovers with Hot Honey and
Flaky Sea Salt
Fried Squash Blossoms with
Hot Honey and Oregano
Watermelon Wedges with
Cucumber-Feta Salsa
Quick Pickled Green Beans
Ricotta and Peach Crostini
with Hot Honey
Spicy Candied Pecans
MAINS
Smoky Barbecue Ribs
Panfried Hot Honey
Chicken Sandwiches with
Pickle Mayonnaise
Grilled Pork Chops with
Peaches and Scallions
Hot Honey Spoon Bread
Chicken and Cabbage Salad
with Ginger Dressing and
Crispy Wontons
Hot Honey Rosemary
Chicken under a Brick
Lettuce Cups with Grilled Hot Honey
and Soy Sauce–Marinated Steak
Grilled Steak with Roasted Garlic
and Blue Cheese Butter
Black-Eyed Peas and
Rice–Stuffed Peppers
Shrimp and Grits
Black Pepper Tofu
Sausage and Pepper Pizza
Roasted Sweet Potato and Corn Tacos
Broiled Barbecue Salmon
with Dill Cucumbers
Grilled Chipotle Chicken Cobb Salad
with Candied Bacon
SIDES
Fried Green Tomatoes with
Smoky Remoulade
Hot Honey and Cumin–Roasted Carrots
Collard Greens with Caramelized
Onions and Bacon
Charred Hot Honey Corn
Tomato and Cucumber Salad
with Grilled Halloumi and Bread
Cornbread with Hot Honey Butter
Green Beans with Hot Honey Almonds
Melon and Grapefruit Salad
with Walnuts and Blue Cheese
Arugula Salad with Shaved
Parmesan, Toasted Pine Nuts,
and Truffle Salt
Sweet Heat Baked Beans
Roasted Acorn Squash
with Sage Brown Butter
Hot Honey Focaccia
Coleslaw with a Kick
DESSERTS
Grilled Pineapple
with Coconut Sorbet
and Lime
Hot Honey S’more Brownies
Almond Bars
Caramel Apples with
Vanilla Ice Cream
Stone Fruit Tarts
Strawberry-Rhubarb Cobbler
Peach Cake
COCKTAILS
Going to the Country
Mariner’s Revenge
Keeping in Touch
That Will Do
Midnight Landing
Index
About AR’s Hot
Southern Honey
About Sara Quessenberry
About the Recipe
Contributors