5 Ingredients or Fewer

The understated, familiar flavor of these delicate sugar cookies will take you straight back to your childhood.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

Sweet, tart homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal—and it’s easy to whip up in just 20 minutes.

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This minimalist roasted carrots recipe results in a showstopping side dish—don’t be surprised when everyone asks for more.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.