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 ...
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Q&A With Jason Longiro, Hamilton Kitchen And Bar
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 ...
Read More »Maple & Bourbon Glazed Salmon Filet Recipe
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 ...
Read More »Summer Whiskey Cookouts
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 ...
Read More »Homemade Bourbon Apple Butter Recipe
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 ...
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