Peaches and bourbon is about as Southern as you can get. Drying the fruit before steeping is key—the flavors are concentrated and yield a strong, clean peach essence; fresh fruit, on the other hand, releases its water into the liquid and dilutes the infusion. The only problem with dried peaches is that they will soak up some of the bourbon, resulting in some loss, but it is worth it. Today, high-quality dried peaches are available in most supermarkets, which greatly simplifies the process. When the infused bourbon is tasted straight, the fruit flavor may seem subdued, but mixing it with sugar or sweetened ingredients awakens the peachiness. We created this infusion for our Pêche Bourbon cocktail (page 46).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.