In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the bar. We've featured a number of stories using alcohol as an ingredient in cooking as well as in bartending — if it tastes good in a glass, it tastes good on a plate. It's also a great way to use up any leftover libations from your holiday celebrations. A good place to start is with Rina Rapuano's rapturous endorsement of trifle . "It's at once so simple and so luxurious, so humble and so hoity-toity, innocent yet sexy," she writes. Trifle is a traditional English dessert involving booze-soaked cake layered with custard, jam and often fresh fruit — and topped with whipped cream. If you're looking for a decadent dessert to brighten up the new year, this could be it. From the "hoity-toity" to the more populist, take a look at Peter Ogburn's story on cooking with beer . Beer, according to the
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