5 Ingredients or Fewer

Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

Cocktail historian David Wondrich prefers his martinis this way—that is, with equal parts gin and vermouth, as they were served circa 1910. To achieve the right flavor balance, he suggests using a high-proof, full-bodied gin—such as Tanqueray—that can stand up to the vermouth. For the sake of historical accuracy, he also recommends straining the drink into a chilled cocktail coupe (a stemmed glass with a wide, shallow bowl), because the martini glass as we know it didn't come on the scene until the 1920s.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

This dough is easy to handle and will give you a crispy crust that's also tender.

Serve as a side dish for roast chicken.

This recipe originally accompanied shrimp and scallop posole .

Toast St. Patrick's Day with our drink that combines the quintessential Irish spirit with a classic American cocktail. Serve it on the rocks to better balance the Irish whiskey's peaty note. If you prefer it a bit drier, make the vermouth portion half sweet and half dry.

A V-slicer— sold at some supermarkets and most cookware stores—makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).

These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before.

Use this fresh mint syrup to make Mint Juleps or Mojitos.

Look for malanga at Latin markets or online at melissas.com.

Rena Cunningham of Pasadena, California, writes, "One of my favorite Los Angeles restaurants is Cobras & Matadors. My maid of honor even surprised me with an engagement party there. She keeps mentioning the delicious chocolate soufflés we had that night. I'd love to give her the recipe as a thank-you."

Give your meals a spicy kick.