5 Ingredients or Fewer

This bright-green combination of lemon and mint is found on tables throughout the Middle East.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

Use this fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.

Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.

This refreshing grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty.

Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor and helps to keep it from sticking to the pot.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.

This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that’s ideal for serving with seafood or light pasta dishes.

This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

Why baste your steak with fish sauce? It's called umami. Get into it.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.