The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
Author: Robert Hess
This signature dessert from New Orleans is a classic Creole dish.
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Ruth Cousineau
An easy Bourbon Sauce recipe
Author: Albert W. A. Schmid
Author: Kris Wessel
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
Author: Jamie Shannon
Author: John Malik
Author: Jean Anderson
Author: Bobby Flay
Author: Pat Neely
This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.
Author: America's Test Kitchen
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,...
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...
Author: Ludo Lefebvre
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: Stephan Pyles
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
Author: Barbara Price
Author: Allison Vines-Rushing
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...
Author: Editors of Garden & Gun
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey...
Author: Ann Redding
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness...
Author: Holly Ricciardi
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
Author: Bruce Aidells
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...
Author: Stella Parks
Author: Ian Knauer
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...
Author: Katherine Sacks
Pumpkin Custard Profiteroles With Maple Caramel
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...
Author: Joy Wilson
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...
Author: Jill Silverman Hough
Author: Michael Lomonaco
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Author: Susan Reid
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...
Author: Kierin Baldwin