5 Ingredients or Fewer

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

Making homemade whipped cream will transport you straight to Viennese café life, where fresh whipped cream is an essential daily treat.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This minimalist roasted carrots recipe results in a showstopping side dish—don’t be surprised when everyone asks for more.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

Raspberry syrup appears over and over in some of the most influential historic cocktail books. 

While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it’s very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria. His other culinary cla.…

The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.