Clover Honey -Jars of the stuff can be found everywhere I cook…in my restaurants, in my office test kitchen, in my apartment. I prefer clover honey for its mildness and versatility-plus, it's easy to find anywhere. Because my food tends to have big flavors-onions, garlic, chiles, spices-I'll throw in a spoonful here and there to balance the boldness. For instance, I'll mix a little with chile powder, salt, and pepper to use as a sweet and spicy rub for chicken or pork. The viscosity of honey also adds great body to sauces and vinaigrettes and makes for an awesome glaze on Brussels sprouts long with some Dijon mustard. -Bobby Flay, chef and author of the upcoming book Bobby Flay Fit
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