By Richard Thomas During my long stint in Portugal, I widened my cooking repertoire to fill all the things I craved and could not get locally. One of those items was macaroni and cheese, which I very quickly enhanced with extra items like onions, garlic, chives and/or bacon. Bringing up the bacon raised another possibility, because wherever bacon goes one ...

By Richard Thomas Last week I was dining at Lexington’s Middle Fork restaurant, an outstanding place located inside the renovated shell of the defunct James E. Pepper Distillery. I dined on their split half of a roast chicken with maple glaze, which was melt in your mouth wonderful. Of course, the next morning I began thinking about how to take ...

By Richard Thomas Having returned to My Old Kentucky Home, I have revived my passion for hiking and discovered the pleasures of a local nature preserve, Raven Run, as a part of that. On my drive to the park, there is posted a reminder that it is deer season and there is plenty of game about in the form of ...

By Richard Thomas Last year, I took the traditional pairings approach to producing a Thanksgiving guide, and that approach is still a perfectly valid way to go about serving whiskey with your holiday feast. The thing there, though, is that such an approach is categorical, making recommendations for different stages of the feast: aperitif, pairing with the meal, dessert whiskey, ...

By Richard Thomas This November installment of The Whiskey Reviewer‘s cooking with whiskey beat is a big different from what I’ve done in the past. First, I freely admit to never having made this sauce before, so this article is more of a declaration of my intent to make it! My Mom opens every Thanksgiving with small country ham biscuits, ...