5 Ingredients or Fewer

Editor's note: The recipe and introductory text below are from A Year at Ballymaloe Cookery School, by Darina Allen. To read more about the book, Ballymaloe, and Allen, see the related Daily Dish. We can sometimes get lovely fat pink trout about 2 years old, which have a wonderful taste — much better than the smaller ones. This is a horrendously rich-sounding sauce, but it's delicious and the flavor is sublime.

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender. To ensure even cooking, leave the ham out at room temperature for an hour before baking.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

Ready in under an hour, these shortbread cookies call for all purpose flour, sugar, salt and chilled unsalted butter. These tried-and-true ingredients yield a cookie that's a classic for a reason. 

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

Baby beets, which are roughly the size of a large marble, are sweeter than mature beets and cook more quickly.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Think of it as a giant potato pancake, or latke, made even more savory with the addition of cheese. This skillet-fried cake of Yukon Golds, cut into neat wedges, is elegant enough for guests and versatile enough to serve any time of day.

This is not a sweet dish—don't be fooled by the first step for the sauce, making a caramel. Browning the sugar brings out savory and bitter notes that balance out the silky, earthy potatoes in an irresistible way. Though this dish is actually a Danish Christmas classic, we think these gorgeous potatoes should be cooked a lot more often than just once a year.