Author: David Guas
Author: Lillian Chou
Author: Melissa Roberts
Author: Rick Bayless
Author: Geri Gilliland
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Ryan Magarian
Author: Lynn Baygan
Author: Melissa Roberts
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Amelia Saltsman
Author: Michael Rosloff
Author: Gordon Ramsay
A sparkling Champage cocktail with creme de cassis.
Author: Ludovic LeFebvre
Author: Ryan Magarian