By Richard Thomas New Orleans is tied to the very foundations of bourbon whiskey. While many legends surround just how Kentucky bourbon whiskey came into being, one thing that is beyond doubt is that the bulk of Kentucky’s whiskey trade went down the Cumberland, Ohio and Tennessee rivers and onto the Mighty Mississippi, and from there down to Louisiana. Even ...

By Richard Thomas Bourbon baked apples takes a classic autumnal desert recipe and put a bourbon-twist on them, and is much simpler to make than bourbon pumpkin pie. You don’t even need to peel the apples to make this recipe, so it’s even easier than you think. Ten minutes of prep, half an hour in the oven, and it’s done. ...

By Richard Thomas My wife adores duck, so I’ve been on the lookout for and inventing useful marinades for that particular brand of foul for a few years now. As I cook with whiskey in the same way some people cook with sherry or wine, coming up with an effective whiskey marinade for duck was a priority. After a handful ...

By Richard Thomas   Bourbon barbecue sauce is a grocery and gourmet fixture these days, and once you start thinking about meat, sweet and tangy spices and bourbon all coming together, the next step is bourbon sloppy joes! The thinking behind this recipe starts with taking a conventional homemade sloppy joe recipe and substituting bourbon for Worcestershire sauce. In this ...

By Richard Thomas Whether your preferred barbecue style is North Carolina, Tennessee or Texas, few things work as well with barbecue recipes as straight bourbon whiskey (unless you actually are a Tennessean, in which case you probably prefer Tennessee whiskey). The sweet, smokey character of bourbon seems almost tailor-made to go with the barbecue flavors of charcoal smoke, brown sugar ...