5 Ingredients or Fewer

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

Quickly candied grapefruit peel adds a fresh zing.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Roast the wedges with points facing up to brown all sides.

Save any leftover sauce in the refrigerator for up to three days.

The brown rice in this side dish is full of fiber. (Cooked white has none.)

Jumbo Shrimp tails make good handles at a picnic!

Each squeezed lemon yields about 1/6 cup of juice.

Drink up and get a healthy dose of cancer-fighting lycopene.

Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

An aromatic syrup that calls to mind the clean smell of the forest enhances the flavor of fresh blueberries. Also, since it's poured over the berries while hot, it colors them a gorgeous sapphire and softens them, making their burst in the mouth even more intense.

Editor's note: The recipe is from Tracey Medeiros' book Dishing Up Vermont.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.