5 Ingredients or Fewer

This recipe can be prepared in 45 minutes or less.

This recipe was created to accompany Honeydew in Cardamom Lime Syrup with Vanilla Cream.

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!

Crush the anise seeds with the side of a large heavy knife. Broiling the honey-coated plum makes it caramelized and tender. Active time: 10 min Start to finish: 10 min

Can be prepared in 45 minutes or less.

This recipe was created to accompany Peppered Pears, Blue Cheese, and Fried Sage . Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Great flavor resulted when we made these croùtes in a ridged grill pan, but a broiler will get the job done.

Active time: 30 min Start to finish: 1 hr

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.

Salatat Baqduness wa Bassal This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled meat and poultry are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.

This recipe was created to accompany Cold Avocado Soup with Chili Coriander Cream. Can be prepared in 45 minutes or less but requires additional unattended time.

Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes. Leftovers are great with scrambled eggs for brunch.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.