Alcohol in the dish, not the cook! I noticed a penne recipe in Sunset magazine that called for 1 1/2 cups dry vermouth. Not only does that seem excessive, but isn’t vermouth unusual in pasta sauces? I ususally cook with wine, beer and tequila. Sometimes I add Kahlua or Amaretto to cakes. But I never use sherry, or vermouth, or pernod or anything. When do you use alcohol in your cooking? What are your tips?