Whiskey

This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.

This recipe can be prepared in 45 minutes or less. Corn muffins, coleslaw and boiled green beans round out the main course. Finish with peach pie à la mode.

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.