Bourbon

To make these slow-cooked ribs, the barbecue is used like a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands of barbecues, and it may be necessary to cut the rib racks into four- or five-rib portions so that they’ll all fit on the grill. The only special equipment needed is a charcoal chimney, which is available at most home and garden stores and hardware stores.

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

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.

This signature dessert from New Orleans is a classic Creole dish.

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

"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.

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

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

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.

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.

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

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

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

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Cherry Heering is a ruby-red Danish liqueur made from cherries, spices, and a neutral grain spirit. It adds cherry flavor and a mild sweetness, not a maraschino in sight.