5 Ingredients or Fewer

Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners in New York and beyond. But why save it for special occasions? Creamed onions are so delicious that you'll want to eat them year-round.

I don't know if it's because of all the hot dogs I ate on the sidewalks of New York as a kid, but I never seem to get tired of mustard. I use it as a background flavor in a lot of my sauces, but in this one mustard is front and center. Use a whole-grain mustard, such as Pommery de Meaux from France, so that your sauce has a nice crunch from the whole seeds.

My mom worked full-time as a physical therapist, yet prepared dinner each night for our family of five. By necessity, she was the queen of the shortcut. Mom served these quick and simple hazelnut cookies when we had company. The dough freezes well, so the recipe can easily be doubled to keep on hand for entertaining. Active time: 25 min Start to finish: 2 hr (includes chilling)

Simplicity at its most comforting, this dish also makes a wonderful breakfast side.

Can be prepared in 45 minutes or less.

Steam sugar snap peas and pour a Chardonnay to go with this dinner.

Simple to make, and very pretty on the plate.

Pack this delicious condiment in decorative glass jars for a nice gift.

To make this recipe even easier to prepare, substitute three tablespoons diced canned green chilies for the fresh Anaheim chili.

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

This recipe can be prepared in 45 minutes or less. Frying the lime wedges gives them a pleasing golden color and enables the juice to squirt out with the slightest pressure.