5 Ingredients or Fewer

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.

This easy steak dinner is made with only three ingredients, but is full of rich, satisfying flavor.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.