Author: Melissa McClure
Author: Scott Peacock
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
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: Jill Silverman Hough
Author: Jean Anderson
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Author: Michael Lomonaco
Author: Edward Lee
Author: Anita Lo
Author: Tracey Seaman
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: Shelley Wiseman
Author: Ashley Christensen
Author: William Viets
Author: Susan Reid
Author: Michael Lomonaco
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.
Author: Edward Lee
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
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.
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Kay Chun
Author: Carolyn Beth Weil
Author: Andrea Albin
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
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
Author: Bobby Flay
Author: Russ Parsons
Make a Manhattan cocktail with this recipe using rye or bourbon and sweet vermouth. Either whiskey is fine, though the rye will give you a drier drink.
Author: Kate Higgins