5 Ingredients or Fewer

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

Often served with summer rolls or grilled meats, this sauce is also great over rice.

Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez — the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.

This recipe brought to you by Bertolli.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Ti Punch.

Good sausages are amazing but there just aren't enough occasions to eat them, so you've got to seize the opportunity when you can. Your living room tailgate is the perfect venue. Stick a fat sausage in a fresh long roll along with a healthy helping of peppers and juice, and you've got yourself a living room feast. The three different colors of peppers really make this dish a standout. Dave's Take: Pick up a very cheap, very clever splatter shield the next time you're in a dollar store. They look like a round piece of screening and have a plastic or metal handle. Set it over the skillet when you're frying or sautéing, and it'll keep the splattering (and cleanup) to a minimum.

Years ago, in one of his famous cooking classes, James Beard showed us this simple, "can't fail" method for roasting spareribs. He predicted that this recipe would become an all-time favorite, and he was right. These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs — they're best — but any pork spareribs will do.

Lapsang souchong tea imparts a subtle smokiness to these nuts; though you may not detect it immediately, the smoky flavor will set in as you eat more.

This syrup is perfect for French toast.

We like this butter on grilled steak.

Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

Enjoy a taste of the islands with these healthful, low-fat tostadas.