5 Ingredients or Fewer

Caramelized tomatoes add a pop of tanginess to these garlicky toasts.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

When we added Earl Grey ice cream to our trucks' offerings in 2009, New Yorkers went mad for it. Not surprisingly—black tea, combined with bergamot oil, cuts through the summer heat about as well as anything. We use a high-quality loose tea from our favorite tea brand, Rishi, which uses pure Italian bergamot citrus oil (and not bergamot flavoring), to make the most intensely fragrant Earl Grey tea ice cream.

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.

We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.

These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.

Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.