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Epicurious

Sbiten

This groglike drink has been popular in Russia for centuries. It’s usually prepared without alcohol, but it’s pretty good with it, too—just add 1/2 to 3/4 cup vodka or brandy during the last couple of minutes of simmering. It’s not often served cold in Russia, but I like it that way, as a kind of spicy, odd relation of Masala Chai (page 668).

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Popover-Topped Pot Pie
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Chicken Riggies
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
Cod With Chorizo, Greens, and Chickpeas
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.