Makes 6-8 servings. Recipe is by Teresa Day. 2 pounds fresh Brussels sprouts 1 tablespoon sea salt 2 slices uncooked bacon, chopped 1 small onion, minced 2 tablespoons butter 1 ounce bourbon 1 ...

Carnival, and especially Mardi Gras, are like a last fling, one final chance at debauchery — or at least gluttony and perhaps drunkenness — before the religious austerity and meditation of Lent. Mardi ...

A few years ago I had a brief layover in Minneapolis and my boyfriend enthusiastically declared that I should try and get a Juicy Lucy during my stopover. I tried, and failed because Juicy Lucy’s are ...

Makes about 1 1/2 quarts ice cream (12 half -cup servings) and 4 cups hot fudge sauce Unlike some commercial ice cream, which is pumped full of air to make it softer and increase its volume, homemade ...

Salty, sweet, boozy, and creamy: Bourbon butter sauce is the ultimate topping for ice cream lovers. It's a decadent treat that's less overpowering than hot fudge, yet will still kick your dessert up ...

1. Rinse, trim and cut Brussels sprouts in half. 2. Place in a bowl with enough water to cover the sprouts. Add 1 tablespoon sea salt and cover. Let brine 4 hours up to overnight. 3. When ready to ...