Chef Jonathan Searle’s bourbon banana sticky toffee cake has bourbon in the sauce and in the cake. Bourbon also can make a nice addition to almost anything, from a vinaigrette to marinade for meats.
Chef Jonathan Searle’s bourbon banana sticky toffee cake has bourbon in the sauce and in the cake. Bourbon also can make a nice addition to almost anything, from a vinaigrette to marinade for meats. Pablo Alcala palcala@herald-leader.com
Chef Jonathan Searle’s bourbon banana sticky toffee cake has bourbon in the sauce and in the cake. Bourbon also can make a nice addition to almost anything, from a vinaigrette to marinade for meats. Pablo Alcala palcala@herald-leader.com

Bourbon is perfect for pound cake and pie, pork and porterhouse

September 20, 2016 10:42 AM

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