By Richard Thomas Two of the constants in my kitchen are looking for new ways to cook with cheap whiskey and, because my wife is very fond of duck, looking for new ways to marinade duck breasts for grilling. I invented this marinade for duck, but I have since applied it to pork and found it works just as well ...

By Richard Thomas Pork just has a particular flavor that makes it a great meat for combining with whiskey, but sometimes one might want to get that sweet, smoky whiskey enhancement without resorting to a whiskey-spiked barbecue sauce. On such occasions, a whiskey glaze is the way to go. Ingredients 4 pork chops ½ cup chicken stock ½ cup of ...

By Richard Thomas Apples are one of the easiest fresh fruits to turn into a tasty desert, and they are also an easy desert fruit to pair with whiskey, two points I’ve already demonstrated with my Bourbon Baked Apples recipe. The next step up the ladder in terms of labor from baked apples is the apple crumble, which is also ...

By Richard Thomas Malt whiskey, pork and curry is an idea that ought to put a smile on the face of any self-respecting Briton (and more than a few Goans as well). Two ideas define this recipe. One is my belief of long standing that the meat that goes best with whiskey is pork. This is not to say that ...

By Richard Thomas Rating: C+ When I picked up my Jack Daniels chocolate bar, I also acquired the Famous Grouse bar by the same company: Goldkenn of Switzerland. Naturally, this Scotch bar follows the same logic as the Tennessee whiskey bar: a whiskey-syrup locked up in chocolate capsules, with a crunchy chocolate candy on the inside to lock up the ...