Guide to Cooking with Alcohol
This is probably the best article I’ve seen yet about cooking with alcohol. It goes over how to use amaretto, beer, bourbon, champagne, gin, Grand Marnier, rum, tequila, vodka, and wine. You won’t find much in the way of recipes, but you will find fairly detailed blurbs about how each libation can be used to make that horrid burnt mess you call “dinner” edible and tasty. For example, bourbon works well in marinades and can be used in baked beans, soups, glazed turkeys, fruitcakes, pecan pies, yam waffles, plum puddings and steaks aux poivres.
