5 Ingredients or Fewer

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

Kosher Status: Pareve Bark is one of the easiest things to make. Just ask any tree. Okay, the poet Joyce Kilmer may have written that only God can make a tree, but we mortals can make a pretty mean chocolate bark (I said that last part). All you need is a microwave and a fridge. And some chocolate. So, like once a year I get my nails done—my fantasies about having a weekly standing appointment are second only to my fantasies about living in a spa. Anyway, on the occasional days that I get there, they always have Food Network on. One day, I saw Ina Garten make a French chocolate bark, and I thought, How easy-peasy is that? I'm gonna try it. I think that show was at least four years ago, but I remembered it. I have a great memory for some things. My day to drive carpool, not so much; but a recipe idea I want to make stays with me forever.

Kosher Status: Pareve I created these spuds. Okay, that's an overstatement. God created the potatoes and Hasselback potato recipes probably go back to ancient Bolivia or something. I call them accordion potatoes because they remind me of that instrument that, by the way, is only played today at Bar/Bat Mitzvahs. They really should serve these potatoes at Bar Mitzvahs, too. It's such an elegant way to present a common potato. I make 'em with sliced garlic stuffed into each and every crevice, and then I top them with more garlic for the Transylvanians in the house (that's me). Those Yankees just get a little garlic sprinkle.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Editor's Note: Use this crust to make Allison Kave's Nutella Pie .

If you've never tried Nutella, that ambrosial combination of hazelnuts and chocolate, put this book down right now, run to your nearest grocery store, and buy a jar. Bring a spoon along to expedite the Nutella-in-mouth process. OK, now that we're all on the same Nutella-obsession page, I'll proceed with a recipe that will make you fall into an incoherent puddle of babbling ecstasy, while simultaneously making you the most popular of all your friends (if you can bring yourself to share). What's more, this is a speedy, incredibly easy one to whip up, so you don't have to delay your satisfaction for too long.

Adding chocolate amps up this iconic minty shake. Since the chips in the ice cream get pulverized in the blender, we've added extra to give the shake a little texture and a more pronounced chocolate flavor.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

For a sophisticated spin on the classic St. Patrick's Day milkshake, we've added Bailey's Irish Cream and matcha, which is made from finely ground green tea and has an herbaceous and earthy flavor. If you can't find matcha powder, use green tea ice cream in place of the vanilla.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.