The mustard in this sauce is just the ticket to help tame the barbecue smoke and cut the fat. When blended, brush this sauce onto smoked poultry and pork, or…
Bourbon, vanilla, and thyme mingle with peaches in this summer crowd pleaser. No need to peel the peaches: Their delicate skin becomes tender during baking.
Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…
A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.
By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…
To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…
A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over…
French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…
The delicate sweetness of white chocolate perfectly complements the traditional eggnog flavors of this dreamy, cloud-like mousse.
Rich coconut milk stands in for the usual milk and cream in this dairy-free nog, lending a mild tropical note to the familiar flavor profile.
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