The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
This is the perfect cookie. It's extremely chocolatey and rich-full of both dark chocolate chunks and bits of unsweetened chocolate.
Author: Joanne Chang
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Author: Sam Worley
Author: Bon Appétit Test Kitchen
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the...
Author: Jeffrey Yoskowitz
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire
Author: Michelle Eshkeri
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
This bread has a nutty flavor and intense chew; it makes toast that's a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you...
Author: Claire Saffitz
Make a Manhattan cocktail with this recipe using rye or bourbon and sweet vermouth. Either whiskey is fine, though the rye will give you a drier drink.
Try bartender Eben Freeman's recipe for a Manhattan cocktail, made with whiskey, sweet vermouth, and bitters.
Author: Eben Freeman