I've been doing a lot of cooking with honey these days. No, not that honey--my husband only cooks on the grill or the griddle. 
Instead, I've been trying some recipes that include honey.
When my neighbor and I attended a craft fair, we found a booth that sold local honey. Each of us bought a jar with a different variety. My neighbor's jar even includes a piece of honeycomb, and after she uses the honey, she wants to take out the honeycomb to show her daughters where honey really comes from.
This honey wasn't cheap--at $8 for a pint, it's about double what I'd pay for grocery-store honey. But it's definitely delicious, and I've been choosing recipes that will make the most of its flavor. I'm happy to buy--and use--specialty ingredients, but if I'm going to pay a premium price, I want to make sure that those ingredients won't get overpowered by something else in the finished product.
I won't be using all of my honey in cooking, however. Some of it is going to be reserved so I can use it in tea when winter sore-throat season sets in.
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