5 Ingredients or Fewer

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.

Parsley can reinvigorate your cooking--and your health.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Everyone has a negroni recipe they consider the "best." Try this one on for size.

Strawberry and ginger add sweetness and a little kick to this easy watermelon smoothie recipe.

It's a classic drink that never gets old, and this Manhattan recipe has no added frills, thrills, or paper umbrellas. Keep it simple.

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