Top Rated Haystack Recipes

In celebration of the launch of Elijah Craig Small Batch bottle redesign,  Megan Dorman, mixologist and owner of NYC’s The Bennett, crafted this fall-inspired Haystack Toddy combining Elijah Craig Small Batch, Domaine de Canton Ginger Liqueur, pumpkin butter, and hot water.
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I discovered freekeh during a time in my cooking career when I was searching for new grains to work with. I love the roasted green wheat’s earthy, smoky flavor and ability to act like farro in a grain salad or like rice in risotto-type dishes. Here, I serve the toothsome grain in a late-summer salad with crisp green beans and chanterelles cooked in brandy and butter. The full-flavored huckleberry vinaigrette ties everything together with a hint of sweetness. (You can substitute blueberries if you can’t find huckleberries.) You will have leftover vinaigrette; use it to punch up everyday green salads or spoon it over grilled chicken or pork. — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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