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.

Can be prepared in 45 minutes or less.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

Can be prepared in 45 minutes or less.

In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.

Cheesecakes have been popular in Britain for five hundred years. Our version has a shortbread crust, butterscotch topping and a filling laced with Scotch whisky.

Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.

Inspired by a trip to Scotland, where some cooks make their Christmas pudding and hard sauce with their favorite Scotch.