Whiskey

The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.

A "wee dram" enhances the lovely filling.

The best way to get warm and cozy after a day outdoors is with this drink, in Ireland known simply as "hot whiskey."

Variants: Hot Brandy Toddy, Hot Rum Toddy

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. Active time: 1 hr Start to finish: 1 hr

It's hard to believe that a Michelin-starred establishment would serve a dessert that's this simple, but good cooking is about knowing when to leave well enough alone. Steve prefers Irish whiskey for the ice-cream, but you can use Scotch.

Crunchy candy-coated cranberries make festive garnish for this inventive dessert. Begin preparing the custards a day before serving.

Serve this dish with steamed white rice to catch all the juices.

This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it's just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.

Can be prepared in 45 minutes or less.

This lovely treat is usually filled with simple whipped cream and presented at teatime. Inspired by a dessert from Ballymaloe Cookery School, this one is dressed up with luscious coffee-whiskey cream and coffee-flavored meringues.

A boilermaker is a classic one-two drink consisting of a shot of whiskey followed by a beer chaser. Those ingredients also come together in this all-American barbecue sauce. Use it on ribs, pork chops, chicken, even burgers (brush it on during the last ten minutes of grilling). If making ribs, brush them often during the first part of cooking with a mixture of one part cider vinegar to ten parts water and a pinch of dried crushed red pepper; that will keep them moist. This recipe makes enough for three pounds of meat or poultry and can be doubled easily.

A version of the southern classic; this one has a fudgy texture.