5 Ingredients or Fewer

This time of year, with pomegranates in season, I find myself spooning this salsa over all sorts of things, from duck to turkey and even grilled fish.

These leeks are also delicious cold, dressed with a mustard vinaigrette and served with sliced prosciutto and chopped egg.

I like this baked ricotta warm and slightly underbaked to a soft, creamy consistency. Avoid the grainy, flavorless, commercial ricottas from the supermarket, and seek out a fresh, artisanal version. Bake the cheese in a Spanish-style cazuela or small attractive casserole and serve it at the table so your guests can help themselves.