By Richard Thomas In the business of pairing Scotch whisky and food, match-ups with seafood has been particularly in vogue lately. The combination is natural enough, when one considers that Scotland has a seafood culture to call its own and that some of the island-based whiskies have a distinctive sea spray quality to them. I happen to live not in ...

By Richard Thomas My wife loves duck, so I am often looking for new and interesting ways to prepare it. This recipe is a cooking with whiskey twist on a very basic recipe, with the kicker being the bourbon-smoked paprika from Louisville’s Bourbon Barrel Foods. If you like either roast poultry in general or duck dishes in particular, get your ...

Cooking With Whiskey This 4th of July By Richard Thomas Although pork and the vanilla-sweet, smoky-woody flavors of bourbon are a classic, salt isn’t the first flavor many think of for adding to the equation. In that case, take a step back and think of all the maple-, honey- or brown sugar-glazed hams you’ve had, and then rethink the combination ...

By Kurt Maitland Even with 20 plus years of living in New York, I still have links to Allentown, PA. I spent middle school, high school there. I have many fond years of digging in the bookstores, record shops and library of its downtown. I was sad to see the city drift into decline in the ’90s and I am ...

By Richard Thomas I’ve found pan-seared and roasted or grilled salmon a quick, easy and tasty dish to make at home, the sort of thing that looks more impressive than what the effort often merits. The problem is that when something like this becomes a standard fixture on your dinner menu, and it inevitably does because of how easy it ...