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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: liqueur, bourbon
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A refreshing and quick drink that reminds one of warm Southern days. Easily batched for a party.
Ingredients: bourbon, syrup
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The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
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There's a lot to love about this classic whiskey and bitters beverage. The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou.
Ingredients: sugar, ice, rye whiskey, lemon peel
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This steamroller beer cocktail recipe combines steam beer with St-Germain, rye, and cherry Heering.
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Get Spiced Cider Recipe from Food Network
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The Manhattan is a classic cocktail believed to date back to the late 1800s. It's made with a bracing mixture of bourbon or rye whiskey mixed with sweet vermouth and a dash of Angostura bitters.
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If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Ingredients: egg, prosciutto, rye bread, avocado
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For the regal and expensive pork crown roast, Food and Wine's Test Kitchen Associate Melissa Rubel replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust,
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Get Smoked Pork Chops with Peach Bourbon BBQ Sauce Recipe from Food Network
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Homemade coffee ice cream with bourbon and chocolate chips!
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Get Sweet Potatoes Glazed with Molasses, Pecans and Bourbon Recipe from Food Network