By Richard Thomas The blackberries are coming in, and my neighborhood is thick with brambles. I went picking for an hour and a half one morning and came back with at least three pounds of berries, and that is keeping in mind that I only picked the better formed ones. With that just the first berry haul of the season ...

By Richard Thomas Bourbon whiskey’s flavor profile is such a marvelous enhancement to so many of the pork dishes in American cuisine, but what about recipes from abroad? Say, south of the border? As we show here, bourbon can add some real kick to classic pork tamales. Ingredients For Filling: 3/4 cup of bourbon whiskey 1/2 cup of salsa 2 ...

By Richard Thomas Bourbon and Southern barbecue just go together. Just ask noted barbecue chef Adam Perry Lang. Here at The Whiskey Reviewer, following the cooking with whiskey beat has led us to trot out a variety of recipes that call for spiking barbecue sauces, classic sides, and suitable desserts with bourbon. Here we return to the subject of sauce, ...

By Richard Thomas After sampling a variety of store-bought whisky mustards, I finally decided to try making my own. A lot of those whisky mustards were of the sweet variety, so this one is adapted to make it spicy. Ingredients 1/2 cup yellow mustard seeds 1/2 cup black mustard seeds 1 tbsp cayenne pepper 1bsp salt 2/3 cup cider vinegar ...

By Richard Thomas Bourbon balls are such a classic of bourbon cookery that several bourbon brands have their own. In my Bluegrass born and bred mind, though, Ruth Hunt’s Bourbon Balls will always remain the standard insofar as not just bourbon balls, but store-bought whiskey candies go. That only goes as far as store-bought. For those who like making sweet ...