Alcohol

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. The ragout's combination of sweet, salty, and earthy acts as a complex backdrop for the duck.

Though poaching pears in wine often results in a subtle, sophisticated dessert, it rarely looks as lovely as it tastes. Here, Grimes took inspiration from the saturated-red glassware that's ubiquitous in Parisian flea markets and from a dessert at Le Chateaubriand, which uses beet to give the pears a lush garnet hue. As far as its flavor goes, the beet doesn't lend anything more than a nice balance to the overall dish, but you'll probably want to poach pears this way from now on.

In this fun take on pumpkin pie, a little whisky really puts the "Scotch" in butterscotch.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that’s beautifully compatible with the rest of the Thanksgiving meal.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

Drink up and get a healthy dose of cancer-fighting lycopene.

An aromatic syrup that calls to mind the clean smell of the forest enhances the flavor of fresh blueberries. Also, since it's poured over the berries while hot, it colors them a gorgeous sapphire and softens them, making their burst in the mouth even more intense.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.