Beverages

Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember briefly intimating to a customer that I might be replacing the grilled cheese, and I was practically accosted! Because this snack is only available in the lounge and at the dining bar, people will go to sneaky lengths to order it. There have been guests who have left the table, walked to the lounge, ordered a sandwich, eaten it—and then returned to the table as if nothing had happened! Like a cheesesteak to a Philadelphian, grilled cheese and short rib sandwiches are my comfort food for late-night lounging. And I can't get enough of the slow-cooked short rib. There are myriad uses for it, from picking and shredding it into a hash with roasted potatoes, garlic, and herbs to a hearty breakfast with poached or fried eggs and toast. Slice it and serve it with mashed potatoes. It may be a little time-consuming to braise anything, especially without a slow cooker, but it's a dish that everyone should try at least once.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

The custard in this clever dessert tastes just like a rich caramel cappuccino.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

Inspired by Dr. Brown's Cel-Ray soda, the sparkling soda made with celery that was a favorite in my youth, I give you this reduced-calorie version, which can be made in the comfort of your own kitchen.

Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

The Abruzzese of Italy love hot peppers and delight in food that has a bit of a kick. In this rich pork stew, called spezzantino dimaiale alla'abruzzese, red bell peppers add sweetness and balance the heat. Some versions of this recipe use chopped rosemary instead of fennel seed.

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

The sweet raisins and bits of smoky cheese studding this risotto make for an arresting contrast with the smooth, savory rice.

Crisp-skinned duck breast really pops with the nutty, buttery flavor of tawny Port. Any leftover meat makes a terrific sandwich.

For dessert, Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It's traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.

This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.