5 Ingredients or Fewer

Of this take on a martini, James Bond quipped, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." What he said.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

This smoky blush cocktail features Cappelletti, a Campari-like aperitif that shares its ruby red color but is slightly less sweet and not quite as bitter.

Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs, my mom came up with this way of doing them in the oven. Another way she'd make her ribs was to cut the rack into small slabs of two or three ribs, marinate and season them, and then fry them up—just like you'd do a pork chop. Serve with potato salad or mac and cheese.

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe—just great-quality meat paired with a garlicky herb butter. Perfect!

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

This chicken takes about 10 minutes to pull together and then about a half hour of mostly hands-off time in the oven. In theory, you could time things so the chicken is ready as soon as the kids go to sleep. But if you can't for the life of you figure out a way to steal the few minutes needed for prep while the kids are awake, then just take care of step 1: Preheat the oven.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.

Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.

Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.

Spritzes use mixers and ice, so skip pricey Champagne.