5 Ingredients or Fewer

Consider this a two-ingredient tart. Besides the plums and pastry, we bet you have everything else on hand.

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

When the raw slices are baked, they will shrink considerably, so use large beets.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

This fish is topped with cilantro, but it's also great with pickled ginger.

These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.

The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor