Kentucky Derby Dishes


Kentucky Derby Dishes

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Click the link to read the complete Prescription Julep recipe. (Photo: Tony Cenicola/The New York Times)

Kentucky Derby Recipes is a group of recipes collected by the editors of NYTCooking.com. Find milk punch, fried chicken, grits, Derby pie and more. (Photo: Fred R. Conrad/The New York Times)

This splendidly summery concoction is proof that punch, often associated with fall and winter holidays, can be made seasonal with the delicate spring sweetness of strawberries, and summery with the tropical tang of limes. Sure, you could settle for a vodka base, but bourbon adds a marvelous backbone of vanilla richness. Or make it without alcohol and serve at a children’s party. (Photo: Evan Sung for The New York Times)

My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’ (Photo: Sarah Anne Ward for The New York Times)

The Kentucky Derby is run the first Saturday in May, and in addition to bourbon-heavy mint juleps, hot browns, burgoo and other Kentuckified foods, Derby wouldn't be complete without Derby pie. (I should say so-called Derby pie, because by trademark, only Alan Rupp, of Kern's Kitchen Inc., can make a true ''Derby pie'' -- though to my mind, a batter of melted butter, egg yolks, flour, chocolate chips and walnuts poured into a pie crust seems as elemental and universally delicious as ice cream.) (Photo: Raymond McCrea Jones for The New York Times)

The Kentucky Derby is run the first Saturday in May, and in addition to bourbon-heavy mint juleps, hot browns, burgoo and other Kentuckified foods, Derby wouldn't be complete without Derby pie. (I should say so-called Derby pie, because by trademark, only Alan Rupp, of Kern's Kitchen Inc., can make a true ''Derby pie'' -- though to my mind, a batter of melted butter, egg yolks, flour, chocolate chips and walnuts poured into a pie crust seems as elemental and universally delicious as ice cream.) (Photo: Tom Schierlitz for The New York Times)

Recipe: Cucumber sandwiches || Photo: Saul Loeb/Agence France-Presse — Getty Images

Recipe: Fannie Lou's thoroughbred (almost derby) pie || Photo: Jeff Haynes/Agence France-Presse — Getty Images

Recipe: Southern pan-fried chicken || Photo: Erik S. Lesser for The New York Times

Recipe: ‘Fancy’ Egg Salad || Photo: Alan Zale for The New York Times

Recipe: Watercress sandwiches || Photo: Hiroko Masuike for The New York Times

Recipe: Bourbon milk punch || Photo: Gretchen Ertl for The New York Times

Recipe: Grits cakes with country ham and bourbon mayonnaise || Photo: Evan Sung for The New York Times

Recipe: Bourbon Brûlé || Photo: Andrew Scrivani for The New York Times

  • Carlos Denegri
    Carlos Denegri

    Jesus christ!

Recipe: Jo Rooney’s buttermilk biscuits || Photo: Stephen Scott Gross for The New York Times

Recipe: Highlands baked grits || Photo: Bill McCullough for The New York Times

Recipe: Oops trifle parfaits || Photo: Andrew Scrivani for The New York Times

Recipe: Southern cheese straws || Photo: Raymond McCrea Jones for The New York Times

Recipe: Shrimp deviled eggs || Photo: Evan Sung for The New York Times

Recipe: Mint Julep || Photo: Fred R. Conrad/The New York Times

  • MrsDon French
    MrsDon French

    putting ice in a Mint Julep might be a modern adaption but it defeats the original purpose of the mint (to give a cooling effect to the drink) *and it dilutes the bourbon, which is an abomination.

  • Amanda Nowotny
    Amanda Nowotny

    Maybe so, but when I was at the Derby two years ago and it was 85 degrees and record attendance, the ice was GLORIOUS.

Recipe: Fried peach pies with bourbon and cinnamon || Photo: Andrew Scrivani for The New York Times