5 Ingredients or Fewer

This quick-and-easy garnish would also make a great cocktail snack.

These buttery cookies would be fantastic with a cup of tea.

When you're an American in Paris, there's nothing more flattering than to have French people ask you to share your recipe for one of their national treasures. Of all the things I make for my French friends, this is the one that gets the most requests. The easiest way to describe gougères is to call them cheese puffs. Their dough, pâte àchoux, is the same one you'd use for sweet cream puffs or profiteroles, but when the pâte àchoux is destined to become gougères, you fold in a fair amount of grated cheese. In France, I use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda's French cousin; in America, I reach for extra-sharp cheddar, and sometimes I add a little smoked cheese to the mix. Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir; chez Greenspan, where I serve them no matter what I'm pouring as a welcoming glass, my favorite sip-along is Champagne. I love the way Champagne's toastiness and gougères' egginess play together. Although you must spoon out the puffs as soon as the dough is made, the little puffs can be frozen and then baked straight from the freezer, putting them in the realm of the doable even on the spur of the moment.

Learn how our executive food editor rediscovered the joys of fresh pesto and made it her own.

The juicy Honeycrisp apple is the sweetest of the bunch. Combine it (instead of berries) with tart, creamy Greek yogurt for a seasonal, satisfying breakfast.

Slices of Braeburn apples hold their shape well when baked until crunchy—perfect for a batch of munchable homemade chips.

Named for the French word for arugula, this fresh take on the gimlet was developed by Matthew Biancaniello for the Roosevelt's Library Bar in Hollywood.

The addition of 1/2 cup miniature marshmallows is popular with children.

Dry mustard and five spices transform regular old ketchup.

Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.

Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.

A fool is a classic British dessert made from pureed fruit folded into cream whipped to stiff peaks.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.