Search Results (790 found)
cooking.nytimes.com
The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
cooking.nytimes.com
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
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Make pork chops with an apple, honey, and whiskey glaze, or just use the glaze itself to baste a special baked ham.
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Get Apple Cider Beignets with Butter-Bourbon Dipping Sauce Recipe from Food Network
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get Southern Style Christmas Bread Pudding with Bourbon Sauce Recipe from Food Network
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Get Southern Style Christmas Bread Pudding with Bourbon Sauce Recipe from Food Network
www.delish.com
Super refreshing with a hint of spice, this bourbon and ginger cocktail is worth savoring.
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Named after the 8th ward in Boston. If you prefer a juicier cocktail, increase the orange and lemon juices by 1/4 of an ounce or so each. I like to keep the juice in the background.
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An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
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This sandwich is like a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.