5 Ingredients or Fewer

This compote would be quite fine on toast.

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is a simple, 3-ingredient recipe that offers a high-protein, low-carb, low-cal, gluten-free alternative to bread. Adding seasoning like herbs, spices, or honey helps boost flavor while keeping this "bread" health-focused.

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.

Customize this addictive crunchy snack to your heart’s content with your favorite sweetener and ground spices.

Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

The Reuben sandwich and the Rosen family date back to when Alan's Grandpa Harry and his brother Mike ran the Enduro Sandwich Shoppes in the late 1920s in Manhattan. That began a long Rosen history of serving some of the best Reubens in New York—but not always with corned beef! Today you can walk into Junior's and still order the Original Reuben, made only with corned beef. But now you also have the option of a Turkey Reuben with melted Swiss and coleslaw, a Pastrami Reuben, and this one, the Combo Reuben, which is overstuffed with corned beef and pastrami. Feel free to make them any way you like. At Junior's each Reuben comes with grilled sauerkraut and melted Swiss and is always on rye bread, hot off the grill, with potato salad on the side.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.