5 Ingredients or Fewer

Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. I use sliced canned peaches when peaches are out of season; they work just as well.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Toss this simple dressing through an easy summer salad.

This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it.

This dressing is delicious on a colorful cold noodle salad with shrimp.

I’ve already admitted that I’m usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it’s really not that difficult. This is a recipe I’ve relied on for years when those blue moons come along.

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

When you have a chocolate glaze recipe that’s as versatile and simple as this one is, it’s easy to rely on it time and again. It’s so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don’t use all of it, just store the leftovers in a sealed container and refrigerate until needed.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.