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The earliest version of this cocktail was simply water, sugar, bitters, and booze. Over time, the water became ice, the booze became whiskey, and the drink became an old fashioned.
The earliest version of this cocktail was simply water, sugar, bitters, and booze. Over time, the water became ice, the booze became whiskey, and the drink became an old fashioned.
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
cooking.nytimes.com
Homemade eggnog is simple, a recipe for novices, as long as they can whisk Where many eggnogs go wrong is that they rely more on cream than on alcohol It’s not a liquid dessert
Homemade eggnog is simple, a recipe for novices, as long as they can whisk Where many eggnogs go wrong is that they rely more on cream than on alcohol It’s not a liquid dessert
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Using ready-made eggnog from the dairy case means no eggs to cook for this spirited, coffee flavored holiday cup.
Using ready-made eggnog from the dairy case means no eggs to cook for this spirited, coffee flavored holiday cup.
www.allrecipes.com
A variation on a peach cobbler, using fresh peaches, homemade almond crumbs, and bourbon and honey cinnamon ice creams from Chef Carl Truong of Restaurant 222 in New York.
A variation on a peach cobbler, using fresh peaches, homemade almond crumbs, and bourbon and honey cinnamon ice creams from Chef Carl Truong of Restaurant 222 in New York.
Ingredients:
bourbon whiskey, milk, heavy cream, sugar, egg yolks, honey, cinnamon, almonds, flour, confectioners sugar, bread crumbs, water, cornstarch, peaches
www.delish.com
The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
Ingredients:
water, salt, thyme, corn kernels, cornmeal, butter, cooking oil, flank steak, black pepper, cloves, dry white wine, bourbon
www.foodnetwork.com
Get Kentucky Steak Sauce Recipe from Food Network
Get Kentucky Steak Sauce Recipe from Food Network
www.allrecipes.com
Bacon is the beginning of a sweet, savory, and smoky spread that's just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.
Bacon is the beginning of a sweet, savory, and smoky spread that's just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.
Ingredients:
bacon, bacon drippings, yellow onions, brown sugar, garlic, cayenne pepper, cinnamon, nutmeg, bourbon whiskey, brewed coffee, sherry vinegar, maple syrup, ketchup
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Ingredients:
butter, flour, chocolate, instant espresso, cocoa, bourbon rye, salt, sugar, eggs, vanilla, baking soda