5 Ingredients or Fewer

Saffron threads and fresh garlic add a kick of color and flavor to this creamy mayo that's perfect for dipping or spreading.

The yield for these ice pops depends on the size of your molds — you could use anything from paper cups to store-bought specialty molds.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Tim Love, Woodshed Smokehouse, Fort Worth, TX: "Charred mustard and citrus make for a great combo, especially when combined with a marbled steak."

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

Of all the ceviche relatives, this one is arguably the easiest and most refreshing (not to mention, as many Mexicans will tell you, a great hangover cure).

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.