5 Ingredients or Fewer

These personalized cookies are fresher and more fun than the average takeout treat.

This potent mix of scotch, grapefruit juice, and honey-ginger syrup is a winter-friendly twist on the classic cocktail.

Citrus segments get saucy in our play on duck à l’orange.

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Brewed tea is an easy way to infuse complex flavors into warming winter cocktails like this one.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

If you have a stovetop griddle, use it to make a few flatbreads at a time.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

This deep savory dressing makes simply cooked vegetables come to life.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.