5 Ingredients or Fewer

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.

Watermelon in its solid state is so loaded with water and sugar that it is little more than a beverage waiting to be released from captivity. This tangy, refreshing drink is the fulfillment of that promise. The addition of a little vinegar does much to expand the aroma of the watermelon, which is barely perceptible when you’re eating the fruit. Mint and watermelon are natural BFFs. If you were unaware of that relationship before tasting this recipe, afterward you will try never to serve a slice of watermelon without a mint sprig somewhere nearby.

Editor's note: Use these roasted cherries to make Jeni Britton Bauer's Goat Cheese Ice Cream with Roasted Red Cherries . Roasting cherries concentrates the flavors and natural fruit sugars. Roasted cherries are great for putting in ice cream, for adding on top of it while serving, or even in a pie à la mode sundae.

Extracted from the pulp inside the seedpods of the African tamarind tree, tamarind paste is sold in Indian groceries and sometimes in the Asian section of supermarkets. Tamarind pulp is quite sour, being about 20 percent acid (mostly tartaric), but it is also somewhat sweet and savory, with a complex roasted underpinning. In much of Asia, tamarind is used to acidify sauces, soups, preserves, and beverages. If you can't find it, you could substitute a combination of lime juice and Marmite and come close. Tamarind paste will keep almost indefinitely in the refrigerator in a tightly closed container.

Because ripe pineapples bruise easily and don't travel well, and because the fruit doesn't ripen after being picked, processed pineapple products like juice and canned fruit that are made from fully ripened fruit frequently taste better than the fresh pineapples available to most consumers. That's why I don't waste my time juicing my own pineapples for beverages. Strawberries are another matter. Strawberry juice, because of its low acidity, is highly perishable. In this light sparkling soda, the strawberry juice is fresh and the pineapple juice is processed—the best of both worlds.

The longer the tequila is infused with the chiles, the hotter it gets.

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.) These steps can be applied to most cuts; you'll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you've mastered grilling.

My younger son eats this straight out of the bowl!

In Japan today, onigiri are still the go-to food for picnics. It's not surprising that they started being grilled, too, which is what yaki onigiri are—grilled rice balls. Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.

Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that transforms into tender, creamy textured, fragrant, smoky goodness when grilled. The classic way to enjoy this dish is with just soy sauce or Ponzu and a mound of katsuobushi, dried shaved bonito flakes (a type of tuna). The dressing below is more contemporary but also fantastic. Either way, get your hands on these eggplants and grill them.

Yukari shiso salt is powdered dried purple shiso leaves mixed with salt, a tangy and colorful seasoning. It's often available in Japanese markets, but if you have trouble finding it, substitute another flavored Japanese salt like matcha salt (green tea salt) or furikake, seasoning for rice that comes in many varieties.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

This dish has fresh, clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

This recipe is a favorite of mine on a cold winter's night as it always reminds me of times with friends when we would ski and snowboard all day then sit by a log fire and eat and drink all night. If you don't have maple syrup on hand, use a spoonful of honey instead.

Head to a local Chinese supermarket for the ginger in syrup and, while you're there, pick up a package of glass or cellophane noodles to serve this with. Tangy ginger and flavorful hoisin work so well with duck. Make sure you render the duck breasts well when cooking to get that ultimate crispy skin.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

Puff pastry is a boon for the solo cook. You can keep it frozen, then defrost and cut off enough for just one serving, refreezing the rest. I’ve been known to make my own puff pastry, but Dufour makes such high-quality, all-butter dough that I rarely get my hands dirty with the homemade stuff anymore. (It’s available in many parts of the country, but is not as widely available as puff pastry by Pepperidge Farm, which I like less because it uses shortening.) Now in the middle of winter, when the memory of fresh cherries and other pie fruit is a distant memory, I can combine dried cherries, almonds, and Mulled Wine Syrup (page 6) on a simple piece of puff pastry and bake up a tart that seems like the essence of summer.