Alcohol

Most chocolate mousses are high in calories, but it's quite easy to make a delicious chocolate mousse that contains a fraction of the original calories and fat. The secret is to use high-quality bittersweet chocolate. It packs a strong, lively chocolate flavor and makes up for the fact that the mousse doesn’t have a quart of whipped cream in it.

Cornish game hens are just the right size to serve two people and nestle into the slow cooker with ease. Port wine is an excellent ingredient for slow cookers, as it always provides a little richer color for the ingredients. Preserves, jams, and jellies are handy ingredients to create easy sauces for poultry and meats. For a darker skin, baste the hen during cooking with sauce from the bottom of the slow cooker.

Serving delicious drinks at large parties is a hard task without a full bar of mixologists, right? NO! Let me introduce Mr. Punch. He is a big bowl of cocktail normally containing fruit, alcohol, and a mixer. Of course, I like to use British flavors, but you can tailor this to your taste. My biggest tips: Use lemon to preserve freshness and use homemade mixers, such as iced tea, to keep costs down. All that's left is to hold your teacup up and make a toast to all those present, to your loved ones and, of course, to THE QUEEN!

Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon. You can easily make restaurant-crisp fries at home with the Vedge method: start with baked potatoes, then crisp them up in a little oil.

I get no greater satisfaction than knowing we've snuck some sweet potatoes and red cabbage onto the dessert menu at Vedge. This dish was originally inspired by a trip to the Czech Republic, where I enjoyed plum dumplings dusted in powdered sugar and served with vegan sour cream. Here, we fill our turnovers with candied whipped sweet potato, and the kraut garnish offers a nice bright note from the sweet Riesling. If you want to go all out, try serving them with a dollop of vegan sour cream whipped with a little powdered sugar and orange zest.

Yes, gravy should be lump-free (always whisk, don't stir), but it's the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You'll know it's done when it's the color of graham crackers and smells like popcorn.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Kierin Baldwin's pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender.

A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly. Try it with any preserve, pastry cream, or sugar coating you like.

This is a modern rendition of a nineteenth-century recipe that ultimately became the legendary duck a l'orange.

When we were first dating, we would stay up in bed for hours trying to come up with new interpretations of classic desserts. Bird chile and passion fruit pavlova; Stilton mousse with walnut Florentine; apple, currant, and Brie pot pie. But some classics we knew not to amp up with "bold flavors" because they were sacred. Such is the tarte bourdaloue. This was one of the first desserts Matt and I were both taught to make in our classical pastry training; it is the pride of any French patisserie worth its (artisinal) salt, and you will treat it with some goddamn respect! Traditionally, it's a buttery tart crust filled with poached pear and luxurious almond cream. However, no matter how mind blowing the tarte bourdaloue is, almost no one in this country knows what it is. French Matt Says: You uncultured American swine! So, in an effort to make this winning flavor combo a bit more popular this side of the pond, we broke tradition and messed with it a little to turn it into a cupcake¿I mean, what's more American than cupcakes? Besides bald eagles, of course, but then again, you can't eat those (yet)!

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

Sorenson says this beer cocktail is "the best of both worlds: Bloody Mary meets Michelada. It gives so much, and asks for so little in return."

Wine spritzers are an excellent way to bluff your way through the wine hour. Spend your time and money on the accoutrements ("fancy" club soda, fresh garnishes, big ice cubes) instead of the main ingredient (wine) and still impress guests.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It's delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.