5 Ingredients or Fewer

Improv: Try mussels instead of clams; substitute basil for the parsley.

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

A thoroughly modern take on the classic baked potato with sour cream.

This recipe makes plenty of extra walnuts; they are delicious tossed in salads, crumbled over ice cream, or served with drinks.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

If you have trouble finding pea tendrils, pea sprouts (young pea tendrils) work very well with this dish; you'll find them at Asian markets and farmers' markets.

Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.

Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.

Editor's note: This recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City's Lower East Side. This rich and luscious dessert came about because I needed a special dessert for a St. Patrick's Day tasting menu. I was on a mission to use my favorite beer, Guinness, something I consider to be one of Ireland's gifts to the world. As the 17th of March drew closer, I looked for inspiration at my favorite Irish pub in Manhattan. As I savored my pint, I saw a Guinness poster that said, "My Goodness, My Guinness!" It was like an angel sang in my ear: "What if you combined a dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black?" After a few failed attempts, I got it just right. Make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.

Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain.

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

A good-quality extra-virgin olive oil makes all the difference here. Elena uses Barbera Frantoia XV, from Sicily, which, when tossed with the warm beans, bursts with a gentle grassy flavor.

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

These warm little drinks are delicious — you may want to make a double batch.