Beverages

As befitting a diner dessert, this ice cream is thick and rich and perfectly accents the apple tartlet. Cinnamon ice cream generally falls into three categories: infused via cinnamon sticks during the milk warming; ground cinnamon added during the milk warming; and ground cinnamon added at the very end. You can't get a real cinnamony flavor from the sticks alone, and adding ground cinnamon too early makes for a very strange texture. The third option lends a nice flavor and texture and leaves the custard pleasantly speckled.

I am on a vanilla kick, and it can't be stopped. It should be noted that we are obsessed with malt, brewer's malt, malted milk balls, and the like. These milk shakes are so simple to make, and when we make them, people are always begging us for the secret ingredient. I suppose they aren't used to a malted milk shake anymore. So sad. Also, it makes me bonkers when people ask to use skim milk. It's just not as good, in my humble opinion.

Beef Shank and Sausage Ragù with Whole Grain Spaghetti* As much as we love eating at old-school red-sauce joints, we're craving the updated regional Italian cuisine we’re seeing at restaurants across the country. In this dish, instead of marinara, we've got a rich, meaty ragù (a staple in Bologna) made with flavorful bone-in beef shanks and hot Italian sausage. Hearty whole grain pasta is the perfect vehicle for the sauce (and it's a great way to add nutritional value). The long-cooked sauce is the ideal thing to make on a lazy weekend and fills the house with delicious aromas.

Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. They’re meaty and fatty (in the best possible way) and still on the bone, which adds delicious depth of flavor. And who says you have to throw all the veggies into the stew? Here, we toss some parsnips into the pot and serve a great potato-parsnip mash on the side.

If you have them, mason jars are a down-home way to serve the drinks.

These smoothies are light, delicious, and not too sweet. If you prefer a thicker smoothie, add 1/4 cup plain yogurt. Almond milk is a dairy-free product made from ground almonds; it's available at some supermarkets and at specialty foods stores and natural foods stores.

Making moussaka is something of an undertaking—a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with tender eggplant and a cheese sauce. You can make the moussaka in two smaller casserole dishes to serve one now and freeze one to bake later.

You might rub elbows with Reese Witherspoon or Molly Sims at this sushi spot on L.A.'s famed Sunset Strip. Besides raw-fish delicacies, innovative beverages are served up at the loungelike space. Hipster tipplers can sip the restaurant's Pomegranate Cocktail, which is rich in polyphenols, antioxidants that help protect your ticker.

Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

Haroseth, a thick condiment of fruit, nuts, and wine, symbolizes the mortar the Israelites used in Egypt. Roberts's particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it's great with Manchego cheese as well.

Food editor Melissa Roberts learned the ins and outs of making escabeche—a Spanish dish that preserves fish by frying it, then pickling it—at Alicia Juanpere's Catacurian cooking school, near Barcelona. As the fish (in this case, robust sardines or mackerel) absorbs the vinegary dressing over time, its flavor deepens, picking up the notes of paprika and cinnamon, orange and lemon.

Typically a ceremonial dish, haroseth becomes an inspired stuffing—dark and sweet—for Cornish hens seasoned seductively with allspice, cinnamon, cumin, and paprika. The tender meat and haroseth taste wonderful splashed with the rich jus (the Sherry is a nod to Spain), but we love the extra dimension added by the bright salsa verde, too.

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.

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

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .

(Pineapple Punch) Though this was considered a "frozen" drink back in the '50s, it's nothing like the stiff, icy, machine-made variety you get today. Finely crushed ice is blended into the cocktail to give it some body; then the concoction is poured over more ice to give it the proper chill. If you want to stick with tradition, fill the glasses with cracked ice rather than regular cubes. To make cracked ice, simply wrap the cubes in a kitchen towel and lightly tap with a rolling pin. 1 1/4 hr (includes cooling syrup)

In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.

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.