Tansey reveals how to choose premium honey, as well as two new ways to serve it: caramelized on ricotta and prosciutto pizza and toasted with pine nuts for a crunchy salad topping.
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.
Ensure you have a good internet connection and that houseandhome.com is not being hindered by firewalls or ad blocking software, etc.
If you are still having trouble, please contact us
In This Episode
Designer and stylist Arielle Eby tours her charming, century-old city coach house; sharing small space, budget decorating tricks. Ideas include using small pops of wallpaper, making remnant pillows and transforming vintage pieces. Michael Penney demonstrates how to make a DIY anchor pillow, a coiled-rope lamp and framed nautical prints. Plus, chef Claire Tansey reveals how to choose honey, plus two new ways to serve it: caramelized on ricotta and prosciutto pizza and toasted with pine nuts for a crunchy salad topping.