5 Ingredients or Fewer

One rule of thumb governing utensil purchases is to consider the cost of the item in relation to how often you'll use it. Since cherry season is so short, a pitter scores pretty low on the price-use ratio. But the formula is badly flawed, not taking into account how this gadget affects your life when you put it to use. By that reckoning, if owning a cherry pitter moved you to make this soup just once a year, it'd be worth the ten dollars or so you can expect to pay for it.

Many of the items served to celebrate New Year's in Japan have symbolic meaning, expressed as wordplay. Sweet black beans are a good example: the word kuro means "black," but the meaning shifts to "hard work" when the calligraphy changes and the final vowel is extended. Similarly, the word mamé means "bean," but written with different caligraphy, mamé becomes "sincere" or "earnest." Eating black beans in syrup on New Year's ensure that those who work in earnest will have a sweet new year.
The traditional method of preparing kuro mamé is a long (3 days from start to finish) and rather tedious procedure, though one that results in utterly delicious plump, glossy, tender beans in a light sugar syrup that can be kept for months. Over the years, observing many Japanese home and professional cooks and experimenting in my own kitchen, I have developed a modified version of the classic technique that I am sharing here.
The key to preparing luscious, wrinkle-free sweet black soybeans is patience: the beans must be completely tender before sweetening them (adding the sugar too early will cause the beans to sieze and toughen), and the pot must be frequently watched, adding more water as needed to keep the beans barely submerged through the lengthy cooking process so they don't wrinkle.

A few tweaks on Dark Chocolate Ganache Frosting make an equally luscious vegan version. Double this recipe if you want to fill as well as frost a cake (you'll have some left over).

Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.

To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.

Christian Domschitz, chef de cuisine at Vestibül, locks in the chicken's flavor and moisture under a simple crust made with kosher salt and egg whites.

Don't worry—you don't need to buy a suitcaseful of whole ducks. Instead, use Moulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.

Go festive with this floral, slightly fizzy punch, replete with decorative ice mold.

This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.

Use to liven up Bloody Marys, or stir into sour cream as a sauce for roast beef.

This is the slaw that is served everywhere in Ensenada. It’s the perfect accompaniment to the Baja style of fried fish taco, as it doesn’t have much liquid to make the tempura batter–coated fish soggy. This slaw goes on the tortilla before the fish. Always look for small, bright green heads of cabbage. These have the smallest core and are sweeter, with a more subtle “cabbage-y” flavor. Avoid any that are pale to almost white, which are older and not as sweet.

This buttery crust can be used for sweet or savory dishes, baked in either a pie pan or a fluted French tart pan with a removable bottom. This recipe will make a crust for a 9-inch pie or tart.

The play of shapes and shades of green in this vegetable combo takes the humdrum out of these supermarket standbys. Lemon zest adds just the right zip of citrus, but unlike a squeeze of fresh lemon juice, it won't turn the greens an unappealing khaki shade. Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.

This slightly sweet side pairs well with pork or chicken, and a serving offers about 3/4 of your daily need for vitamin C.

Hakurei turnips are a small, delicately flavored Japanese variety that will win over even the harshest turnip critic. If you can't find them, use another small turnip like the Tokyo, or substitute with red radishes. Lo advocates using the whole turnip, from bitter, leafy-green tops to sweet roots.