5 Ingredients or Fewer

This is a very old recipe found in many books, including the 1964 edition of Joy of Cooking. It is a snap to make, uncomplicated with few ingredients, yet producing a stunningly tender and fluffy biscuit. There are two Rachels in our lives—my husband’s granddaughter, Rachel Bass, and co-author Cynthia’s daughter, Rachel Graubart. Novices, we asked them to test recipes we hope will be easy for anyone. Both gave these flying colors for both ease and taste. Here's what Gena Berry said about her similar adaptation of this recipe: A respectable homemade biscuit is an essential part of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of southern biscuit-making; there’s no shortening to cut in, and you don't even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes. Would a respectable Southern lady bend the rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!

The method of making biscuits in a traditional wooden bowl, without a recipe, was traditionally practiced by home cooks all over the South. A sack of flour was emptied into the bowl, a well was made in the flour, and then the number of biscuits desired was miraculously shaped by the additon of fat and liquid. The remaining flour mixture was then sifted and returned to the bowl, covered with a tea towl or flour sack, or to the sack itself until the biscuits were made again later in the day. Alas, this process is so intimidating to novice cooks, until they get the "feel," that I have to caution the novice to try another recipe first. Please come back and try these after practicing with easier versions, because this version makes biscuits the way they are supposed to be—meltingly light, tantalizingly tender, flaky, moist—and unforgettable. I have never had a better biscuit than Kate's.

For as long as I can remember, my mom has been cooking chicken in oven bags, those oven-safe plastic bags. So when I recently started roasting chicken in a brown paper bag, I felt sort of like I was going back to my roots. It works great because the paper bag traps just enough steam to make the chicken supermoist and tender, while at the same time letting enough steam escape to allow the skin to get golden brown. It always amazes me that the bag doesn’t catch on fire—so much so that I think of this as half recipe and half magic trick. Just make sure your broiler is turned off and the bag is not touching the top of the oven.

THE GOODS This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin (454 calories per serving).

Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.

Earl Grey tea gives these easy preserves a subtle floral note.

Use this versatile, brightly flavored vinegar in dressings, for deglazing when making pan sauces, and for the Raspberry Shrub

Homemade mayonnaise has a silkiness, an elegance, that you won't find in any commercial preparation. Making it by hand isn't hard (or time-consuming), but patience, constant whisking, and attention to detail are the keys to success.

Use this zesty spice mix for sprinkling over the shellfish, corn, and potatoes.

Cabell Tomlinson, bar director at Frankies 570 Spuntino in New York City, grew up in the South, where, she says, "the summer air was scented with honeysuckle and lemon balm." Those childhood memories, along with a recipe for the classic Bee's Knees cocktail (rum, lime, and honey), inspired this thirst-quencher. It's equally good with lemon vodka (try Charbay Meyer Lemon Vodka) or white rum (we like Flor de Caña Extra Dry 4 Year). Lemon balm is available at many farmers' markets. Better yet, try planting pots of the prolific herb in your backyard.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.

Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.