5 Ingredients or Fewer

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

For a version you can serve right away, omit the liqueurs, which will eliminate the need to refreeze. You will have more cookies than you need, but they’re delicious on their own.

This recipe for waffles is crisp and delicate in an almost unreal way. Enjoy them hot off the iron with whipped cream and jam. 

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.

Garlicky, pungent ramps set off pesto pyrotechnics.