Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
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
Author: Jean Thiel Kelley
Author: John Malik
Author: Steven Raichlen
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: Bruce Aidells
Author: Claudia Fleming
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: Maggie Ruggiero
Author: James Beard
Author: Mary Frances Heck
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Author: Ruth Cousineau
Author: Karen Barker
Author: Bruce Aidells
Author: Dede Wilson
Author: Pam Anderson
Author: Eric Treuille
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Gina Marie Miraglia Eriquez
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
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Author: Selma Brown Morrow
Author: Tom Douglas