Search Results (790 found)
cooking.nytimes.com
This recipe for the classic bourbon (sometimes brandy) and ginger ale highball came to us from the Campbell Apartment, a cocktail lounge in Grand Central Station.
Ingredients: bourbon rye, ginger ale
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.
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Negroni, meet rye. Rye, meet Negroni.
Ingredients: rye whiskey, campari, vermouth
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Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
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One of the great classic bourbon cocktails, the Old Fashioned was invented in Louisville, KY. Try bourbon, rye, or a blended whiskey in this cocktail. You can also sub one sugar cube for the simple syrup.
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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.
cooking.nytimes.com
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
One of the great classic cocktails, this one's made the old fashioned way -- with rye whiskey.
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Baste your salmon or chicken with this sweet, bourbon-based sauce.
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Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!