Whiskey

If you're lucky enough to have a persimmon tree, you're guaranteed to have plenty of gorgeous persimmons come autumn. Or, if you have a neighbor with one, you're bound to find a bag of persimmons on your doorstep one fall day. The prolific trees are especially striking when the leaves drop and the traffic-stopping bright-orange orbs are still clinging to the bare, gnarled branches, silhouetted against a clear autumn sky. Even if you don't have a tree, or a neighboring one that you can benefit from, you might have seen persimmons at the market. Most likely they were Hachiya persimmons, the most common, elongated-shape variety. It's the one I recommend for this cake. They must be squishy soft before they can be used. If you buy them rock-hard, leave them at room temperature until they feel like water balloons ready to burst. When ready, yank off the stem, slice each persimmon in half, then scoop out the jellylike pulp and purée it in a blender or food processor.

Buffalo wings, all grown up.

This delicious treat is a cross between butterscotch pudding and pecan pie.

For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby.

If you like regular pecan pie made with corn syrup, wait until you taste old-fashioned pecan pie made with cane syrup—the difference is astonishing!

Bourbon:
Bourbon is a type of whiskey that is only made in America from at least 51% corn. In that regard, it differs from Scotch and Irish whiskeys, which are made from malted barley. Rye whiskey is made from—you guessed it—rye. There's a helluva lot more you could learn on the subject of whiskeys, but you're not gonna learn it here. All you need to know is that good bourbon is delicious.

By this point in the summer, the mint in most gardens has grown knee-high and is threatening to take over. Don't panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.

My sister likes to call this drink an adult Slurpee®. And in some ways she is right. It's really almost like a whiskey sour that's been frozen and stirred so that it crystallizes like a granita. It may be the ultimate hot summer day libation. But be warned, once you fix this for your friends and neighbors, they'll expect it all through the summer heat. And you can either brew the tea and let it cool, or use bottled or canned.

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, "one of the clearest signs I know that there is a providential plan to the universe." The subtle, malty flavor of good Scotch whisky is carried in this instance by a pudding cake, which separates into two layers as it bakes. Eat this while it's still warm from the oven.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this version of a classic cocktail that mixes whiskey, vermouth, brandy, and orange juice. Instead of cherry brandy, Freeman generally uses beer: either Echt Kriekenbier from Brouwerij Verhaeghe or Quelque Chose from Unibrew. And instead of regular orange juice, Freeman creates his own orange foam, which gives it a unique texture. Note: Freeman's ingredients are not commonly found in supermarkets. We have provided an online source, below.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.

A "buck" is a traditional type of drink containing a spirit, lemon or lime juice, and ginger ale. Julie Reiner, the owner-mixologist of New York's Clover Club cocktail bar, serves this version during the holiday season. It has a Scotch whisky base (she prefers the light flavor of Famous Grouse, but you can use any brand) and a balanced mix of autumnal and winter flavors: pear, allspice (infused into a simple syrup before making the cocktail), ginger, and cinnamon. The recipe makes more allspice syrup than you'll need, but the extra will keep for up to three weeks and is delicious in glögg or a Tom & Jerry It can also be served as a nonalcoholic beverage, sans Scotch.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Freeman suggests you use anything but a maraschino cherry (as garnish) to avoid adding a cloying sweetness.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

An impressive roast. Irish whiskey adds complexity to the gravy, which was inspired by steak au poivre. Plan to make and chill the stuffing one day ahead. There will be only a small amount of stuffing for each person, but it's so rich and flavorful that you won't need more.

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin.

When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.