Alcohol

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Ask your butcher for the chateaubriand (the thicker end) of the fillet, and have him trim it for you. Rub the salt mixture on the beef at least one day and up to three days ahead. Steamed or roasted asparagus spears are the perfect accompaniment to this elegant meal.

Grill the lettuce? Trust us, you'll make this dish again and again.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

The unique texture of tapioca—creamy pudding studded with soft, slightly chewy pearls—inspires intense devotion among fans. This version gets lively citrus flavor from four incarnations of orange: zest, juice, liqueur, and fresh pieces of the fruit.

This simple apricot-based condiment tastes as bright and sunny as it looks. Spread it on toast like a homemade jam, stir some into yogurt or a vinaigrette, or use it as a filling for white or génoise layer cakes.

If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.

Champagne always brings sparkle to the holidays.

Brushing the pastry with egg adds shine while it bakes.

Browning the lamb shanks helps seal in the juices when they braise.

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

Moonlight-and-magnolia myths aside, this is one of the world's great libations.