I often joke with people that, in my house, bourbon is a food group. Thing is, I’m not really joking. Aside from the standard cache of artisan cocktails I keep flowing in regular rotation, I do my best to work bourbon into as many other edible applications as possible.
This recipe is a match made in heaven with bourbon, fresh thyme and maple syrup. It’s also a really cool method that is universal for preparing almost anything. Pick up your guaranteed new favorite kitchen trick and learn how to make anything deliciously “sticky” with this week’s post on Cooking Channel’s “Devour” blog.
