5 Ingredients or Fewer

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

This vibrant smoothie is full of vitamins and antioxidants.

This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

This addictive sauce is also incredible with beignets or ice cream.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

A simple toasty and buttery treat.

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Don't have a spice mill? You can use a blender or food processor for this one.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.