5 Ingredients or Fewer

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they're done.

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."

Add color to any meal at any time of year with this mix of red, purple, and orange vegetables, all roasted together.

Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.

Mousse au Chocolat au Beurre Salé There's not much I can say about this. One bite will leave you just as speechless.

An incredibly simple cocktail that, odds are, you've never had before.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.