Alcohol

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

Toast the cornbread for a nice crisp texture.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

Baking a batch of these classic Austrian sandwich cookies is a project—but totally worth it.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

These taste even better a few days after they're made.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

This is a tiki drink disguised as an old-fashioned, so it's no surprise that it comes from Brian Miller, Death & Co's resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki's core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it's not unusual to find two or more base spirits in our drinks.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

One of my favorite post-shift hangouts was Painkiller NYC, where my buddy Richie Boccato made a mean Dark and Stormy at his tiki cocktail haven. Sadly, the bar is long gone; I raise my glass to Richie and the best Dark and Stormy anywhere. It is a favorite cocktail of mine, so I thought the combination of rum, lime, and lots of ginger would be really refreshing in a frozen dessert. This is a great summertime treat-light and airy but with a nice boozy kick. What really makes this is the fresh ginger juice. Grate peeled fresh ginger into a small fine-mesh strainer set over a bowl. Once you have a fair amount of pulp, squeeze the juice out of it. You'll need a fairly large piece of fresh ginger, about 12 ounces (335 grams) to get enough juice.

Anyone who knows me knows I love a good cocktail. Growing up, our go-to vacation spot was the Caribbean, where Dad always ordered himself a piña colada and virgin versions for my brother and me. We used to try the old switcheroo at the table when he looked away. Sometimes we were successful, and his, of course, tasted even better. This pastry cream is great for cakes or meringues with coconut as a base flavor—no umbrella needed.

The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors Grab beer and get to work. Just don't get sloppy 'til you're done cooking.