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 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 ...

By Richard Thomas Summer and barbecue go hand in hand, and standing right next to Mr. Barbecue ought to be a bottle of whiskey. As BBQ maestro Adam Perry Lang told me earlier this year, the flavors found in whiskey make it both a natural ingredient and accompaniment for barbecue sauce and many cookout dishes. Of course, you can just ...

By Richard Thomas “Apple butter” always makes me think of the Civil War, Cracker Barrel gift shops, and other old timey, country-style references. This is probably because apple butter isn’t the staple condiment it used to be, and even more so because it isn’t made at home anymore due to the fairly sizable amount of time involved. Still, if you ...