Bourbon is a truly American product, with Kentucky producing 95 percent of the world’s supply. According to federal law, bourbon must be at least 51 percent corn, distilled to less than 160 proof, and aged for at least two years in new charred-oak barrels. Bourbon also must be made in the United States. In other words, a foreign product that meets all of the other requirements cannot be sold here as bourbon. I love drinking bourbon straight up or on the rocks and using it in both savory and dessert sauces. It is without a doubt my spirit of choice. I also enjoy mixing it on occasion with other ingredients as long as those ingredients don’t mask the slightly woody, slightly floral taste of the bourbon. This drink is an American twist on the French 75, replacing the traditional cognac with bourbon and adding orange juice for freshness.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.