From the Lake Holm Ward Cookbook

When people think soup, they think healthy. Think again, this is fattening.

This recipe comes from Augusta Stein, my stepson’s grandmother. She was known for her baking, especially this honey cake. The recipe is classic in its use of coffee, citrus zest, and nuts. I have made one change, substituting apple sauce for oil, which makes the cake less sticky. This cake keeps at room temperature for several weeks, so you can always have a homemade treat on hand.
Fast Fact: Buckwheat honey comes from the same plant as the grain also called kasha. It has a unique, robust flavor that is also less sweet than other kinds of honey. Natural food stores like Wild Oats Market are likely to have it.
Quick Tip: If you like, use lemon in place of orange zest, and blanched almonds rather than walnuts.

adopted from moire.

Kugel (KUH-ghel), a savory baked pudding, is another dish traditional among Jews from Eastern Europe. There are many kinds of kugel, including potato, sweet potato, carrot or noodle. Some are so sweet I would serve them only for dessert. This one includes white and sweet potatoes, carrots, and raisins for a touch of natural sweetness.
Fast Fact: Botanically speaking, most of the tubers we call yams are actually sweet potatoes.
Quick Tip: Soaking the raisins in some extra orange juice brings out their sweetness

Similar to a Moroccan tagine, this stew is great dish to make ahead and reheat. Using breasts with the rib keeps the meat more moist. I find that wildflower honey has the most neutral flavor, while mesquite honey adds a nice smoky note. If using saffron feels intimidating, use 1/4 teaspoon ground turmeric instead.
Fast Fact: Cinnamon and ginger add more than flavor. They also have proven health-enhancing benefits.
Quick Tip: To peel the tomatoes, I use a vegetable peeler with a serrated blade. This eliminates dropping them into boiling water until skin splits.