5 Ingredients or Fewer

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

The Reuben sandwich and the Rosen family date back to when Alan's Grandpa Harry and his brother Mike ran the Enduro Sandwich Shoppes in the late 1920s in Manhattan. That began a long Rosen history of serving some of the best Reubens in New York—but not always with corned beef! Today you can walk into Junior's and still order the Original Reuben, made only with corned beef. But now you also have the option of a Turkey Reuben with melted Swiss and coleslaw, a Pastrami Reuben, and this one, the Combo Reuben, which is overstuffed with corned beef and pastrami. Feel free to make them any way you like. At Junior's each Reuben comes with grilled sauerkraut and melted Swiss and is always on rye bread, hot off the grill, with potato salad on the side.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

If you're looking for a snack, an appetizer for those summer parties or just a fun relaxing no fuss dinner at home these bruschetta bites will totally be your jam. Full of flavor using only fresh ingredients!

A fun way to get children to eat asparagus: roasted and paired with hummus and creamy melted Havarti cheese.

A grilled cheese sandwich fit for an adult loaded with wilted kale and perfectly melted gouda cheese.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Cheesier macaroni and cheese in minutes—no box required.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.