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
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
Author: Albert W. A. Schmid
An easy Bourbon Sauce recipe
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: John Malik
Author: Bruce Aidells
Author: Barbara Price
Author: Stephan Pyles
Pumpkin Custard Profiteroles With Maple Caramel
Author: Kris Wessel
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
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
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
Author: Ian Knauer
Author: Steve Raichlen
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
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
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
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
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
Author: Michael Lomonaco
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
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
Author: Anita Lo
Author: Ruth Cousineau
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
Author: Jill Silverman Hough
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
Author: Susan Reid
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: Scott Peacock
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Author: Bobby Flay