5 Ingredients or Fewer

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Active time: 45 min Start to finish: 2 3/4 hr

If you can't find kumquats, don't panic — the recipe works fine without them. Active time: 20 min Start to finish: 1 1/2 hr

This recipe is an accompaniment for Pan-Seared Salmon over Red Cabbage and Onions with Merlot Gastrique. Active time: 30 min Start to finish: 30 min

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

In this baked version of shoestring potatoes, the texture of the fries varies — some are crisp and some soft, but all are delicious.

Active time: 25 min Start to finish: 1 hr

The rolls should be served warm, so reheat them in batches as platters need replenishing.

Active time: 15 min Start to finish: 8 1/4 hr (includes chilling and freezing)

Active time: 10 min Start to finish: 10 min

Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.

Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

This salad was inspired by a couple of dishes our food editors encountered at restaurants in Rome.