5 Ingredients or Fewer

The all-purpose side: It goes with the lamb, the chicken, the lobster, and anything else you're grilling this summer.

Coleslaw and a great loaf of bread are all you need with this. (But don't forget a good bottle of white wine, too.)

For a richer version, add a little olive oil.

Said to be created for Ernest Hemingway by Constantino Ribalaigua Vert at El Floridita in Havana. Editor's note: This drink comes from And a Bottle of Rum: A History of the World in Ten Cocktails by Wayne Curtis (Crown Publishers) and was featured as a Cocktail of the Month.

Adding pepper to the honey makes this classic Mediterranean dish new.

Light and ultrasavory, this is a spread that's definitely worth making — it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck — it also tastes wonderful on bagels the next morning.

Cooking these flatbreads in a grill pan gives them a smoky flavor. They can be served with hummus or the Lebanese Lamb and Bean Stew. Don't expect a pocket — they are like rustic tortillas.

A hint of cumin and a touch of salsa make this quesadilla a standout.

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.

Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.

With ingredients like bacon, garlic, and butter, how could this hearty casserole be anything but wonderful? You'll definitely wish you'd made more.