This historic recipe is not as light as modern versions, but is still moist and spongy and delicious with flavors of rye and molasses

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef

Truly one of my favorite things to make, bierocks are a sweet dough stuffed with beef and cabbage. They’re a bit of an undertaking, but so, so worth it

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin

One of the ways to make hardtack edible that’s not so bad thanks to an unhealthy dose of pork grease

A delightfully pink sweet and sour sloe gin cocktail with notes of citrus and dark fruit with a beautiful foam on top

Pre-corn syrup pecan pie that’s not as sickly sweet with lots of pecan flavor

An apple toddy with apple brandy, nutmeg, and baked apple, perfect for cold weather

A weird cocktail made with an odd assortment of ingredients. It’s not bad and has a super clean steeliness to it

Creamy hot beer punch with cinnamon and rum, perfect for the holidays

An absolutely perfect angel food cake that’s light and fluffy and has a hint of vanilla

A not-green, fruity, dry cocktail with curaçao, brandy, and vermouth

Fried chicken that’s marinated in a mixture of butter and vegetables. Lovely and moist, but doesn’t hold a candle to Chef Kiki’s modern fried chicken

Very different from modern store-bought eggnog! It’s sweet, creamy (but not thick), foamy, and very boozy. Really, really good