Peel and cube potatoes into medium dice. Add oil to a cast iron or nonstick skillet and heat over medium. Once oil is hot, add potatoes and brown, undisturbed, for 10 minutes.

If bourbon isn't your thing, don't worry — there are plenty of ways to customize this glaze to suit your taste. Try another ...

BLINI. 3/4 pound medium Yukon Gold potatoes, scrubbed Kosher salt 3 large eggs 1 large egg yolk 1/4 cup all-purpose flour 1/4 cup crème fraîche ...

Chef Joseph Goerge prepared Bacon and Eggs with Crispy Fingerling Potato Pancake, Smoked Steelhead Roe, Bourbon Infused Maple Syrup for the mynorth.com Chef Showdown: Local Foods video challenge.

Toast the mustard seeds in a pot over medium-low heat just until they start to pop, 2 to 3 minutes. Add the cider and water to the pot, and stir in the salt, one-half cup maple syrup and bourbon.

Prep: Stir together potatoes, scallions, flour, eggs, salt, & pepper. Heat oil in a deep 12 inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 ...

Aged for an additional year mixed with syrup from New York’s Madava Farms, an 800-acre organic wonderland for maple lovers, the bourbon is distilled from corn grown in “black dirt” soil ...

Serves 4. 1 Acorn squash; ½ Cup brown sugar; ¼ Cup butter; Dash kosher salt; Preheat oven to 400 degrees. Cut acorn squash in half. Take the seeds out by scooping with a spoon.

Toast the mustard seeds in a pot over medium-low heat just until they start to pop, 2 to 3 minutes. Add the cider and water to the pot, and stir in the salt, one cup maple syrup and the bourbon.