Mom had a friend who was an excellent cook, and we were lucky enough to spend most of the important holidays (Thanksgiving, Christmas) at her house.

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.”...

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits and a deep, dark sweetness from maple syrup.

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.

Red dates, also known as jujubes, have a meaty, prunelike sweetness. In Asia, they are used in both savory and sweet dishes.

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.

For too long, butterscotch has been synonymous with cloying, artificially flavored desserts—but we’ve recaptured its true flavor in this rich and velvety pudding.