This signature dessert from New Orleans is a classic Creole dish.
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Jamie Shannon
Author: Bobby Flay
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Pat Neely
Author: Bruce Aidells
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: Albert W. A. Schmid
An easy Bourbon Sauce recipe
Author: Stephan Pyles
French toast is a very different thing when made with fresh, buttery, eggy brioche-Southern-inspired buttered pecans and bourbon maple syrup take it over the top.
Author: Joy Wilson
Pumpkin Custard Profiteroles With Maple Caramel
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: John Malik
Author: Ian Knauer
Author: Allison Vines-Rushing
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
Author: Barbara Price
Author: Steve Raichlen
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Author: Kris Wessel
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Author: Holly Ricciardi
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
Brewed tea is an easy way to infuse complex flavors into warming winter cocktails. This libation uses two tea bags for a double-strength brew.
Author: Matt Duckor
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.
Author: America's Test Kitchen
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay