5 Ingredients or Fewer

Chef Daniel Patterson of San Francisco's Coi shared this surprisingly easy recipe for making fresh butter and its delicious by-product—buttermilk—with Epicurious. The buttermilk can be used to make Patterson's Yuba "Pappardelle" with English Peas, Fava Leaves, and Basil . Test-Kitchen Tip: Making butter can be an extremely messy process—as the buttermilk begins to separate, it will splash out of the bowl with each turn of the beaters. Even if your mixer has a splash guard, be sure to wrap sheets of plastic wrap from the rim of the bowl right over the top of the mixer (splash guard and all) to seal off any open spaces.

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final flourish of decadence.

There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.

We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.

Tender and flavorful, sirloin needs little adornment. The olive sauce imparts just the right hint of spice and saltiness—and it's ready in about ten minutes.

This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives

Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.

Reheat potatoes for 1 to 2 minutes.

Carrots are gently infused with a sweet, minty flavor.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.