5 Ingredients or Fewer

It is said that France is divided into three regions of gastronomy determined by the fat it uses for cooking. In the north, this is butter. In the southeast, olive oil. In the southwest, it is unquestionably duck fat.

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

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.

Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains like millet, barley, and oats. This combination is fragrant and delicious.

This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.

Soju, a favored alcoholic beverage in Korea, is generally served chilled, straight from the fridge. Soju's neutral flavor also makes it a great mixer. It's especially delicious—some might say dangerously drinkable—with tart grapefruit juice and fizzy club soda.

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

Cups of this calming grain tea, extolled for its digestive properties, are poured throughout Korean meals as Westerners would provide water. In the winter, the tea is usually served hot, while in the summer months, it comes cool or at room temperature.

Beef back ribs are the same bones that you see in a standing rib roast. Some supermarkets sell them separately, but you'll probably have to order them from a butcher.

Green chiles pickled in soy sauce and vinegar are a traditional Korean banchan, so food editor Lillian Chou, who created this menu, was surprised when she discovered a similar dish made with jalapeños and soy sauce at a taco bar in Mexico. But it's no wonder the combination has universal appeal. Here, Chou calls for brown sugar and lemon zest in place of vinegar, and the ingredients hit all the right spots: hot, salty, and a little sweet. Chile fanatics will be happy to munch on these just as they are, but the jalapeños and their liquid also make a terrific accompaniment to the first course of <epi:recieplink id="3510910">shrimp and scallion pancakes.</epi:recieplink>

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange's juice and zest, tastes bright and full of nuance.

These crispy, lighter-than-air popovers make an elegant afternoon treat spread with butter and homemade jam and served with your favorite Assam or Lapsang Souchong blend. It's crucial to follow the recipe, making sure that all ingredients are at room temperature. While a popover pan may seem an extravagance, the depth of the cups creates a dramatic presentation. You can use deep ironstone custard cups, but avoid using muffin tins.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.