NYT Cooking: This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children.
One of Julia Child’s holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to “spiffy up” store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. (Photo: Francesco Tonelli for The New York Times)
Amaretti Tiramisu- this recipe is surprisingly easy and very delicious! I used leftover rum in stead of amaretto, but it was still great. Since it is made in mason jars instead of a multilayered cake, it is surprisingly easy to put together.