5 Ingredients or Fewer

The tamarind plant thrives in equatorial regions and is popular both in Asia and in Latin America. This pudding is imbued with the pulp's distinctive mahogany hue, and its intense sour-sweet flavor plays off the subtle chile for a simple dessert.

In Mexico, a quesadilla is more like what we think of as a grilled cheese sandwich, but with tortillas instead of bread. In Guatemala, these sweet little cheese things are like buttery cupcakes, and they are baked as special-occasion treats for children who've had a good report card or lost a tooth.

This sweet-tart syrup will be enough for both the rickeys and the fruit cup.

Fingerlings have a particularly earthy quality that tastes of the essence of potato. Steaming them, rather than boiling, preserves their delicate shape and prevents them from becoming waterlogged, so that the simple dressing really comes through.

These rich, clean-tasting crackers showcase the complexity of coarse sea salt, along with gentle heat from the black pepper. They go beautifully with the soup, simply dipped in or crumbled right on top.

Just as a touch of bergamot brings hints of floral and citrus to the blend of teas in Earl Grey, the essence of Seville orange and lemon scents the Lady Grey brew. Here, lime and tarragon provide yet more layers of fresh flavor.

Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.

Kids will need no explanation: They will marvel at these red-and-green-striped drinks that they swirl with a straw. And for grown-ups who may want to get in on the fun, you can make another batch—a shot of gin makes a pleasant, and civilized, addition.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.

Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.