5 Ingredients or Fewer

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

To avoid the dreaded soggy pastry bottom, blind baking is a great technique to master. Baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.

Grilling the oranges gives this super-refreshing cocktail a touch of smoky flavor, which is balanced by bright lime juice and aged tequila.

Serve this versatile grilled steak over rice or set it out with tortillas and all the toppings for an easy Sunday-night taco bar.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

The most refreshing treat of summer is just a few ingredients away.

Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. I use sliced canned peaches when peaches are out of season; they work just as well.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.