5 Ingredients or Fewer

This two-ingredient cocktail is best served over a nice, large chunk of ice.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

The classic negroni is an anytime cocktail. With equal parts gin, Campari, and sweet vermouth, the Italian aperitivo is bittersweet, herbal, and a cinch to mix.

Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

The Americano cocktail is a classic Italian drink that dates back to Milan’s Caffè Camparino in the 1860s, where it was known as the Milano-Torino.

These jammy eggs are a quick and beautiful addition to any cocktail party.

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

The Manhattan/Brooklyn cocktail riff that birthed a dozen others, Vincenzo Errico’s Red Hook was first served at the original Milk & Honey, the influential bar in New York.

If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.

This easy peanut butter cookie recipe is streamlined for minimal fuss and they’re flourless, so those on a gluten-free diet can enjoy them too.

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

Chunky apples, plus onion, thyme, and cider make this comforting dish especially appropriate for the holidays.

Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

Chewy, flaky, rich paratha is always a crowd-pleaser.

This smoky chipotle and tomatillo salsa is an excellent dipping sauce for crudités or tortilla chips, or you can spoon it on top of tamales. You can use more chiles for a spicier sauce.

The double-flip method makes the tortillas puff beautifully once you get the rhythm.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.