Whiskey

Inspired by a trip to Scotland, where some cooks make their Christmas pudding and hard sauce with their favorite Scotch.

"The last time I was in Texas, where I'm from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée," says Linda M. Dunn of Sparks, Nevada."I'd like to try making it at home." Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don't burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.

A classic drink that never goes out of style. Stick with these steps and you’ll nail it every time.

Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.

This classic rye cocktail doesn’t have to try hard. Just add vermouth and a dash of bitters for a deeply satisfying sip.

Instant espresso powder and smoky-sweet bourbon lend big flavor to a delectable braising liquid that begs to blanket a bowl of mashed potatoes.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

This is one of the strongest, yet tastiest, cocktails we’ve ever created using ingredients inspired by swing states—just in time to help get you through the election.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.