Bourbon

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

Bourbon-honey syrup and fragrant orange zest add rich flavor to this alternative to the usual Thanksgiving dessert.

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon.

This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.

Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible, ask your butcher to do it for you.

Turn this punch recipe up a notch with a decorative ice ring.

This twist on the classic whiskey cocktail is the perfect companion to the fall season.

Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches—ditto a scoop of ginger ice cream on the side.

Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.

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.

Brewed tea is an easy way to infuse complex flavors into warming winter cocktails like this one.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.

Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.

This Derby-ready julep doubles down on the mint flavor with a bright Mint Simple Syrup and fresh mint leaves. The julep cup is essential to the presentation. This recipe yields about 1 1/4 cups mint simple syrup, enough for 30 cocktails. You can also use it to make a refreshing non-alcoholic drink—add a few tablespoons to club soda and serve over ice.

This is a tiki drink disguised as an old-fashioned, so it's no surprise that it comes from Brian Miller, Death & Co's resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki's core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it's not unusual to find two or more base spirits in our drinks.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

Hard liquor, served hot. In times past, hot toddies were often prescribed as a head-cold remedy. Today, liquor as medication is generally frowned upon because of its dehydrating effects. However, if you're one of those people who can't tolerate over-the-counter pharmaceuticals, this beverage may offer the relief you need—just drink an extra glass of water to replenish your body.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.