I'm with just leave it out for the most part.
BUT, for deserts there are flavorings, vanilla extract type things, and syrups meant for coffees. This is for where a recipe calls for liqueur or brandy. Use more sparingly than the recipe calls for, they will be sweeter and have no alcohol to balance the sweetness.
For savories, use them sparingly or they'll make it too sour, there are balsamic, white wine, and sherry vinegars. Where you might use a quarter cup of white wine, for example, you'd just use a dash of white wine vinegar.