5 Ingredients or Fewer

We love the sweet-sour taste of classic veal scaloppini, but we have started using turkey cutlets in our peppery version. Turkey has such a rich taste, plus it’s leaner and less expensive than veal. This recipe is simple enough for everyday dinners, but it tastes special enough that you can eat it by candlelight, especially when it’s served with our almond rice pilaf.

Prepared mustard is about as underappreciated as a staple could be. After all, it’s fat-free, low in calories, and high in flavor. Despite these assets, its main role in most households is as a condiment for meat and, perhaps, as an occasional ingredient in vinaigrette. In this chicken dish, however—essentially broiled chicken smeared with a spicy mustard paste—it plays a leading role. You can make this dish with chicken breasts if you prefer, but I recommend starting with bone-in breasts and following the same procedure. If you want to use skinless, boneless breasts (forget about crispness), smear the meat all over with the mustard mixture, then broil for just about six minutes, turning two or three times to prevent burning.

This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day—it’s a treat that is both spicy and soothing.

A pandowdy is a deep-dish fruit dessert with a pastry topping. while The name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.

Be sure to make the dough in a stand mixer (not a processor), which will prevent you from overworking it.

The bright flavors are a nice counterpoint to rich foods.

The garnet yam, named for its dark reddish-brown skin, is the variety you're most likely to find in the produce section of the supermarket. It's actually a sweet potato, and it's so flavorful that it requires only a little cream and butter, and some tart lime juice.

This rich and indulgent dish is sure to impress. It's crispy on top and creamy underneath. The sweet flavor of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.

This dish showcases both red- and tan-skinned sweet potatoes.

The stock would also make a good base for turkey soup.

Yogurt drinks are popular throughout India—some are flavored with sugar or fruit, while others, like this one, are more savory. "I give sample tastes of this all the time at the restaurant," says Susan Feniger, "and people are shocked by how refreshing it is."

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It's a terrific choice for an easy family dinner or casual entertaining.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.

For many families, Thanksgiving dinner wouldn't be right without classic mashed potatoes.

When I was a kid, my sister and I would make a platter of these after school and eat them while watching The Brady Bunch and Gilligan's Island. To this day, I can tell you the plot of any episode just by watching the first two seconds. I can also still eat a whole platter of these. Granted, they're nothing fancy, but they're always the first things to go. Try them when you're inviting a few friends over for beer on a hot summer's day.

After a few summer trips to Maine in search of the perfect lobster roll, I've become a purist of sorts. My favorite roll comes from a place in Cape Porpoise that uses only fresh lobster meat and Hellmann's mayonnaise. So that's how I make my lobster salad. Except I use frozen lobster meat and add a little diced yellow pepper for some crunch and color. Oh, and I add salt and pepper. I guess my lobster salad isn't quite like theirs after all.
You can make the lobster salad earlier in the day and keep it covered in the refrigerator. And you might as well slice the cukes while you're at it and keep them in the fridge separately. Assemble just before your guests arrive.

Bourbon:
Bourbon is a type of whiskey that is only made in America from at least 51% corn. In that regard, it differs from Scotch and Irish whiskeys, which are made from malted barley. Rye whiskey is made from—you guessed it—rye. There's a helluva lot more you could learn on the subject of whiskeys, but you're not gonna learn it here. All you need to know is that good bourbon is delicious.