Congratulations to blog reader David (comment #3), who is the random winner of the latest cookbook prize, “Best Ribs Ever” by Steven Raichlen. David, I hope you enjoy some or all of the 100 recipes in this book.

This was one of the best cookbook giveaways in a long time because of the wonderful responses. I feel as if I lucked out when I was given the chance to read all of your memories about dads and food. Some of them were funny, some touching, some both.

They were so great that I’ve decided to run some with my column this week. I will attribute them to the user name under which they were posted. Thanks so much for the great anecdotes.

I won’t end this entry without sharing a recipe from the book. Enjoy.

Peach Horseradish Barbecue Sauce
Makes about 1 cup

1/4 cup peach preserves
1/4 cup Dijon mustard
1/4 cup bourbon
3 Tbsp. cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce (or more, to taste)
2 Tbsp. finely shopped fresh horseradish (I suppose you could use jarred)
Coarse salt and black pepper

1. Place the peach preserves, mustard, bourbon, vinegar, Worcestershire, and soy sauce in a heavy nonreactive saucepan over medium-high heat. Gradually bring to a boil, whisking the ingredients until smooth. Lower the heat to medium and let the sauce simmer gently until thick and richly flavored, 3 to 5 minutes.

2. Remove the sauce from the heat and let cool until warm, then stir in the horseradish. Season with salt and pepper to taste and more soy sauce, if necessary. The sauce can be refrigerated, covered, for up to 1 week. Allow it to return to room temperature before using.

Source: “Best Ribs Ever” by Steven Raichlen