5 Ingredients or Fewer

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

When in doubt, add soda. The resulting highball (about 2 ounces of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Of this take on a martini, James Bond quipped, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." What he said.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

This smoky blush cocktail features Cappelletti, a Campari-like aperitif that shares its ruby red color but is slightly less sweet and not quite as bitter.