Andrea Albin

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, "one of the clearest signs I know that there is a providential plan to the universe." The subtle, malty flavor of good Scotch whisky is carried in this instance by a pudding cake, which separates into two layers as it bakes. Eat this while it's still warm from the oven.

Judging by the incredulous, delighted looks on the food editors’ faces when they swallowed their first spoonful of what is essentially cold, airy, whipped lemonade, this 19th-century dessert deserves a renaissance. The warm, sunny sweetness of basil infuses the accompanying custard sauce.

The ruffly white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.

This gorgeous tart features an easy no-bake filling and is topped with fresh strawberries in a rich port glaze.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Cooking anything very gently in oil produces a deliciously moist result (duck confit, for example), and this is no exception. The soft, tangled ribbons of carrot and fennel turn velvety and are balanced by slivers of lemon zest and the warm spark of cayenne.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams. Here, porcini mushrooms infuse the bird with a woodsy aroma while soaking up all that golden chicken goodness; then they’re tossed with potatoes to serve alongside. Take advantage of the liquid left over from soaking the dried mushrooms to make a glaze, tempering its earthiness with honey and Marsala. Brushed on during the last minutes in the oven, it turns the bronzed skin into a much-coveted treat.

These crunchy cornmeal morsels are nothing short of fried perfection.

Mashed potatoes are a tried-and-true side dish with steak, but for something new, try an Italian purée of white beans—it's just as creamy and much faster.

Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.

Quickly braised cabbage adds subtle crunch to scallops infused with a combination of warm, aromatic spices.

For this interactive dinner, use a camping or induction burner at the table, or just get cozy around a warm stove. As the broth cooks the chicken and vegetables, it becomes a flavorful homemade soup.

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier—and, we like to think, even better.

Just right for breakfast on the go, these muffins are subtly spiced, fluffy, and speckled with plenty of golden raisins.

Nothing evokes the fall season like a plate of pork chops and apples, but we upped the ante with spicy horseradish, which adds new verve to this timeless dish.

Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.