Alcohol Drinks Hacks

Here’s What To Cook With Your Leftover Christmas Party Booze

After hosting Christmas and New Year’s Eve parties, you’re probably going to have a lot of alcohol leftover.

At that point, the easy thing to do is drink yourself into oblivion, or you can challenge yourself to use all that alcohol to enhance your cooking.

With help from Barilla executive chef Lorenzo Boni, here are some practical, and useful ways to use all that leftover alcohol.

Champagne and Red Wine

These are already commonly used as cooking enhancers. Chef Lorenzo said to use the champagne for salmon or oysters, and the red wine for crispy prosciutto and risotto-style pasta with red meat.

“You’ll want to ensure your boozy post-holiday brunch doesn’t taste like a meal soaked in champagne overnight. Instead, reduce the alcohol so it cooks off leaving behind the sweet, acidic or aromatic flavors.”

You can also go the marinade route, pouring that red wine (with garlic) on red meat and leaving it overnight for extra flavor.


If you’re familiar with TGI Friday’s Jack Daniels menu, you know how good whiskey can be when applied to food. Chef Lorenzo suggests using your leftover whiskey to add a sweet and smoky flavor to shrimp and a scampi sauce. Combine with linguine for a really good time.


Yes, that leftover beer can be useful since it acts as a natural tenderizer.  Chef says it is ideal for stewing meats and making marinades. Keep the dark beer with red meats, and the lighter beers with poultry. Easy peasy.

With the weather cooling a bit, beer can also add “deep, rich flavor” to your soup.

Hard Cider

It’s damn near unethical to drink flat hard cider, but you can definitely still use it in the kitchen. Cider acts similarly to white wine, and can be used in any recipe that calls for it. Chef Lorenzo suggests using it for mac and cheese, or mushroom dishes. Just make sure the cider doesn’t have added sugar, that’ll just end in disaster.


The most logical cooking idea here is tiramisu. It’s not the easiest thing to make, but channel your inner Cake Boss, turn on that oven and put that rum to good use. Or just get wasted with it. Whatever. It’s your life.



You Can Now Buy Noodles That Don’t Need Boiling Water To Cook


One of the biggest inconveniences of cooking noodles is waiting for that initial boil. Everything’s pretty much on pause until that pot of water begins to bubble. Thanks to a new development by Barilla, waiting for boiling water is a thing of the past.

The company’s new noodle line is called Pronto. Get it?

All you have to do is throw the noodles into a pot or pan and cover with three cups of cold water. Then, just turn on the stove and start cooking. The noodles should absorb the water while everything cooks. Once most of the water is gone, you can simply add the desired sauce and serve your dish.

Seems too good to be true, but in this age where no one has a time to literally wait for water to boil, we’ll allow it.


Sriracha, Sapporo, and 17 More Food Brand Names You’re Probably Mispronouncing


All right, all right hot shot, so you know how to pronounce gnocchi. You know the “h” in hors d’oeuvres is silent. You know quinoa has two syllables, not three. But unless your lingual skills are just extra cunning, chances are there’s at least one food or drink word out there you’re still a little hesitant to say.

Take brand names like Barilla pasta, for instance. Is it bah – REE – yah, like Maria? Or bah – RIL – lah, like gorilla? Is it Sa – POE – roe or SA – poe – roe? Don’t even get us started on sriracha and nutella (betcha didn’t know you were probably saying those wrong too).

Luckily we decided to figure it out ourselves and look like idiots, so you no longer have to.

That’s right, it’s Commonly Mispronounced Food Words Part 2, y’all, “Brand Names Edition.” Leh. Go: