Bourbon

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.

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.

"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.

Serve this dish with steamed white rice to catch all the juices.

This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it's just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.

A boilermaker is a classic one-two drink consisting of a shot of whiskey followed by a beer chaser. Those ingredients also come together in this all-American barbecue sauce. Use it on ribs, pork chops, chicken, even burgers (brush it on during the last ten minutes of grilling). If making ribs, brush them often during the first part of cooking with a mixture of one part cider vinegar to ten parts water and a pinch of dried crushed red pepper; that will keep them moist. This recipe makes enough for three pounds of meat or poultry and can be doubled easily.

A version of the southern classic; this one has a fudgy texture.

To make these slow-cooked ribs, the barbecue is used like a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands of barbecues, and it may be necessary to cut the rib racks into four- or five-rib portions so that they’ll all fit on the grill. The only special equipment needed is a charcoal chimney, which is available at most home and garden stores and hardware stores.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

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

Here is the perfect present for those who indulge in holiday eggnog — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.