Alcohol & Other Drinks

For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

This kir royale recipe doesn't take much—just some crème de cassis and sparkling wine. So what are you waiting for?

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.

This ice cream is delicious with pecan pie.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

This sweet potato recipe is glazed with bourbon and maple syrup.

This ice cream pairs brilliantly with about any fall-flavored pie you can imagine (apple! pecan! pumpkin!), but it's just as good served on its own.

This high-end take on the bake-sale favorite ditches dated maraschino cherries, swaps canned pineapple for fresh, and adds cardamom and bourbon to bring out the flavor of the caramel.