5 Ingredients or Fewer

When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.

Serve this creamy mousse with gingersnaps instead of spoons.

A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.

Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

These buttery, flaky twists have a crispy, warmly spiced glaze.

To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.