Author: Jean Anderson
Author: Ruth Cousineau
Author: Scott Peacock
Author: Melissa McClure
Author: Edward Lee
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Author: Jill Silverman Hough
Author: Ashley Christensen
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: William Viets
The original Kentucky cocktail makes a great sipper for any warm-weather afternoon. We've added a splash of club soda to make the drink a little lighter and more refreshing.
Author: Anita Lo
Author: Michael Lomonaco
Author: Edward Lee
Author: Tracey Seaman
Author: Susan Reid
Author: Kay Chun
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Shelley Wiseman
Author: Michael Lomonaco
Author: Bon Appétit Test Kitchen
This simple bourbon cocktail made with grapefruit and honey dates back to the Prohibition era. An easy whiskey recipe that's great in all seasons.
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Carolyn Beth Weil
Author: Andrea Albin
Author: Russ Parsons
Buffalo wings, all grown up.
Author: Lora Zarubin
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff