Bourbon

"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.

Some people claim that you must be Louisiana-born to master the art of making pralines—those special brown sugar and pecan patties. This cake takes an easier route: The pecans are simply coated in egg white and brown sugar, then roasted.

Thin slices of sweet potato can be grilled alongside the ribs, then drizzled with maple syrup. Have coleslaw and corn bread on the side, too. End with lemon meringue pie.

A dollop of softly whipped fresh cream alongside a piece of pie is one of life's perfect things. If you want the cream to hold up for hours, the optional Cobasan will make it possible, with no compromise of flavor or texture. If you prefer an unsweetened counterpoint to a sweeter pastry, leave out the sugar.

A bourbon-laced cream filling and rich chocolate glaze turn the classic layer cake into something really special.

A favorite Christmas drink is transformed into this lovely custard.

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

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

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

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.