5 Ingredients or Fewer

Roasted butternut squash shines in this hearty, family-friendly fall pasta dinner.

Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.

This dough is remarkably easy to work with and is a striking shade of mahogany.

Whip up these Ricotta, Basil, and Tomato Tea Sandwiches in just a few minutes. Created by Pamela Reed, Brooklyn Farm Girl.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

When in doubt, add soda. The resulting highball (about 2 ounces of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.