Whiskey

Cakes resembling Yule logs are very popular at Christmastime in Canada and the United States. Though you'll see them in bakery windows elaborately decorated with marzipan woodland animals and meringue mushrooms, we went with a simpler but more elegant look. Active time: 1 1/4 hr Start to finish: 3 1/2 hr (includes making buttercream and brittle)

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

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.