You’ve probably seen hot honey on pizzeria menus or as a condiment in restaurants (think Mike’s Hot Honey), but what about a chipotle version?

Chipotles are simply smoke-dried ripe jalapeños.

Love chili de árbol or ancho chillies?

If you’d like to expand your honey repertoire, check out our Thyme, Meyer Lemon and Bay Leaf-Infused Honey recipe or buy a bottle of Mike’s Hot Honey.

This recipe is part of our garnish of the month series.

We love infusing our own honey.

Our recipe is simple, calling for just a few ingredients, a little heat and a little time.

We recommend drizzling this delightful infusion over our Bianco-Inspired Pistachio Pizza.

This recipe is part of our garnish of the month series.

Sure, you’ve had pesto pizza and a fresh basil garnish on your Margherita, but have you ever tried basil oil?

This recipe uses only two ingredients, so it’s important that both are high quality.

Once the oil has gone through your filter, you’ll be left with an emerald green elixir, which you can store in the fridge until you’re ready to use it (but bring it up to room temperature before attempting any drizzling).

This recipe is part of our garnish of the month series.

Fried garlic chips add crunch and flavour to anything.

When making garlic chips, think thin (like Paulie in Goodfellas thin).

These are only fried briefly, so stirring often and keeping an eye on the stove is essential.

When choosing an oil, opt for a high-quality grapeseed or other neutral oil, since you won’t want to throw it out when you’re done.

This recipe is part of our Garnish of the Month series.

Candied jalapeños are a treat that expertly balances heat and sweetness.

Sometimes referred to as cowboy candy (at least in Texas), candied jalapeños have a long history punctuated by a surge in popularity.

Our recipe is easy: peppers, vinegar, sugar, lime, and a little time.

Be sure to let the sugary cooking liquid reduce after you remove the jalapeños.

However you use them — and we hope you’ll be inventive — you’ll be wishing you had made them sooner.

This recipe is part of our garnish of the month series.

Sweet, sour and juicy, wherever you encounter them, pickled blueberries almost always feel like a surprise.

This easy-to-make garnish only requires a few minutes on the stove and a bit of forethought, but we find they’re best after 48 hours in the fridge, so you’ll want to plan ahead.

This recipe is a part of our Garnish of the Month series.

This garlicky, lemon-scented and spicy habanero-infused oil is great for drizzling on pizza and comes together in just a few minutes.

This recipe is part of our Garnish of the Month series.