Alcohol

Bananas, brown sugar, and rum have a natural affinity for each other (think of their shared tropical background), so it's no surprise that they make a wonderful crown for this homespun dessert. The spicy rum flavors of the topping are echoed in the cake itself, making the whole production darker and more interesting than your usual pineapple upside–down affair. Be sure to use just–ripe bananas for this recipe; if you use overly ripe ones, they will dissolve into the cake.

It might seem like a joke to include a recipe designed to use up leftover white wine (from our Roast Turkey with Black Truffle Butter and White–Wine Gravy )—after all, why not just drink it?—but if you take the time to make this marvelous one–dish lamb dinner, you might find yourself hoarding half–empty bottles so you can make it again and again. Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat. Snuggling the lamb between sheets of thinly sliced potatoes, plus scatterings of golden garlic, onions, and thyme sprigs, creates a handsome and wonderfully aromatic dish.

Leftover quatre épices from our Confit Duck Legs adds mellow depth to this smooth, velvety pâté spiked with Cognac. The classic flavors of this tried–and–true starter served with baguette toasts are sure to brighten any cocktail party.

Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.

This traditional Irish cake uses porter, such as Guinness, Beamish or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St. Patrick's Day) if you like, and it will improve even more!

Kate keeps the cocktail local by using Teton Glacier Potato Vodka, which is produced in Rigby, Idaho. Store the vodka in the freezer so it's icy cold

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

Kate makes the chocolate sauce with homemade liqueur.

At Moran's Oyster Cottage, diners enjoy this dish alongside homemade bread.

The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

Start preparing the liqueur at least three weeks ahead.

This light, pretty dessert can be made up to three days ahead.

Though slightly unconventional, white wine works incredibly well with steak.

Crunchy toffee and rum-spiked caramel turn pineapple into a festive dessert.

This super-quick dessert can be served right away, or covered and chilled for up to four hours. (If you're making the parfaits ahead, let stand at room temperature one hour before serving.) Mascarpone (Italian cream cheese) is sold at many supermarkets and at Italian markets.

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

Buffalo wings, all grown up.