Alcohol

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.

A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.

Happy birthday to us—and what better way to celebrate than with our very own cocktail?

This drink was featured as a Cocktail of the Month. Click here to learn more about the Jack Rose.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.

The tangy honey-vinegar sauce that tops this crisp-skinned chicken is also great on pork, duck, or even a meaty fish.

Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.