5 Ingredients or Fewer

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.

Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.

Keep a stash of these high-protein, low-sugar pops in the freezer and you’ll never have to stand over a hot stove on a weekday morning again.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.

The two flavors, miso and mustard, make an unlikely but incredibly delicious pair.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.