Whiskey

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane. What to drink: Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17).

One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Or serve it with fries and an ice-cold Belgian beer.

Just in time for Derby Day, this dessert has fewer calories than a mint julep (and you can drive home afterward).

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken.

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and plunged, like a poker, into the drink. Today, however, flips are generally served cold. Historically, they have been most often served in the morning or at bedtime, because of their soothing character.

Try this frothy, creamy cocktail instead of eggnog to kick off your Christmas festivities.