Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Author: Jan Esterly
We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that...
Author: Rhoda Boone
There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.
Author: Maggie Ruggiero
Author: Jean Thiel Kelley
Author: Claudia Fleming
Author: Bruce Aidells
Author: Steven Raichlen
Author: John Malik
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Maggie Ruggiero
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.
Author: Anna Posey
Author: James Beard
Author: Ruth Cousineau
Big and chewy molasses spice cookies! Like gingersnap cookies, but thicker and chewier.
Author: Elise Bauer
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Author: Dede Wilson
Author: Bruce Aidells
Author: Eric Treuille
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
Author: Shelley Wiseman
Author: Mary Frances Heck
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Author: Rob Rainford
Author: Karen Barker
Author: Selma Brown Morrow
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight...
Author: James Dumapit