The best things we ate this week

Unlike Mike’s Hot Honey, the unsubtle chili-fired condiment whose bold heat has become a sticky fixture in local pizzerias, there’s a sneakier, more natural spice to Don’s All Philly Hot Honey. That Don would be Don Shump, who’s not only the city’s most fearless bee beard model, but also the talented apiarist behind the Philadelphia Bee Co., whose locally harvested honey is in the midst of a brick-and-mortar pop-up run through the holidays in the Old City storefront annex to the Franklin Fountain. I’ve enjoyed this hot honey because it’s infused with fresh habaneros, whose fruity heat swarms more than stings, with a warm afterglow that doesn’t obscure the high quality of the honey itself. It’s just one of several unique products harvested from hives across the city for sale at Don and Amanda Shump’s new store.

There’s earthy “Doom Bloom” honey that’s smoky from contact with spotted lantern flies, as well as complex and distinctive honeys harvested from specific neighborhoods, including a newly released Old City edition gathered from wildflowers within buzzing distance of the Franklin Fountain’s rooftop apiary. In addition, there are hive-shaped candles, T-shirt merch, a honey soap collaboration with Vellum Street for various bars in tempting scents like hot toddy or “smoker fuel,” and even bee-themed dog toys that our pooch is obsessed with. When it comes sweet local food gifts, this is indeed, as the Shumps like to say, your “hive for the holidays.” Philadelphia Bee Co., 112 Market St. or online at philadelphiabee.com

— Craig LaBan

A spontaneous Friday date night led my partner and me to Paffuto for a last-minute chef’s counter reservation we nabbed. The entire meal, from the bright eggplant parm with fresh basil to the tuna crudo with Granny Smith apples, was just what we were looking for. But the unexpected star was a new dessert Paffuto is workshopping: their dayside pillowy sticky bun, warmed and topped with a heaping scoop of amari gelato made specially for the restaurant by Philly-based Cocco’s Gelato. The result is yeasty, boozy, herbal, and rich with a kiss of Fernet-Branca. I can’t wait to eat it again. Paffuto, 1009 S. Eighth St., 215-282-7262, paffutophl.com

— Emily Bloch

Handry Carvalho, who last worked at Saffron Indian Cuisine in Bala Cynwyd, is from Mumbai. Saurabh Kedwadkar, who last worked at Thanal near Logan Square, is from Karnataka, so there’s a bit of a north-south thing going at their new, casually elegant Turmeric Indian Kitchen at 13th and Spring Garden Streets (the former Satay Bistro). On these chilly days, I defy you to find a more belly-warming dish than the signature Turmeric chicken curry, reminiscent of spicy Mangalorean gassi, with cubed chicken in a rich gravy of onion, tomato, curry leaves, and mustard seed. Just as hearty is the dal makhani, the creamy Punjabi specialty of whole black lentils and red kidney beans cooked with spices, butter, and cream. Order both, spoon them over basmati rice, and get a side of garlic naan to swipe up any remaining sauce. Turmeric Indian Kitchen, 1240 Spring Garden St., 215-933-0430, turmericphilly.com

— Michael Klein

If there’s one thing American Sardine Bar doesn’t mess around with, it’s a party. And they especially love a theme party. So it was only sensible to order the entire menu of specials for their Night of the Sardine 14th anniversary and Thanksgiving eve block party. Chef Andrew Douglas’ sardine escabeche and sardine-stuffed peppers featured bright bites of pickled sardines, Castelvetrano olives, and piquillo peppers. But the star of the show was the sardine parcel: an envelope of flaky phyllo dough stuffed with artichokes and spinach, parmesan, ricotta salata, and — you guessed it — more sardines. The grown-up spanakopita prompted me to text my Greek bestie and her sister about it. They’d like a bite, so hopefully Douglas runs this one back. American Sardine Bar, 1800 Federal St., 215-334-2337, americansardinebar.com

— Emily Bloch