I was gifted a jar of raw lavender honey the other day. It tastes exactly like regular honey, except it is thick, opaque and spreadable. Besides having it on toast with peanut butter and mixing it into tea, what else can I do with it? Any ideas?
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.