Bourbon

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.

This drink was featured as a Cocktail of the Month. Click here to learn more about eggnog.

This recipe can easily be halved to make one pie. It's great with whipped cream.

These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). He recommends pairing this cocktail with Braised Short Ribs with Potato Gratin with Horseradish and Parmesan . The drink's luxurious sweetness and body both stand up to the meat and temper the burn of the horseradish. For expert advice on pairing cocktails with food, click here.

Reproduce our handsome cover in your home to add a note of distinction to your entertaining during the warm summer evenings. This is "Watermelon" a creation of the Bourbon Institute. The colors and styling are most appropriate for summer entertaining. And the novelty will appeal to your guests.

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Harmony is achieved in a dish when contrasting flavors combine to create balance. In this dish, the black pepper and bourbon add a real jolt of flavor that's miraculously mellowed by the cream and butter.

Three great ways to keep warm — coffee, hot chocolate, and bourbon — in a single mug.

Make this luscious dessert a day ahead.

A seasonal Manhattan.

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.