5 Ingredients or Fewer

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

It’s two ingredients and the most refreshing thing you’ll drink this summer.

Sprinkle the chives, sesame seeds, and flaky salt with abandon.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!

Why baste your steak with fish sauce? It’s called umami.

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.

How to make steakhouse-quality steak at home.

Adding cream cheese makes them EXTRA creamy. Trust Wylie. He knows.

Cheesy, peppery polenta you can make in an Instant Pot.

If you like Campari, you'll like Suze, a bitter French aperitif.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

This chopped pesto requires nothing more than a cutting board and a knife.

Eat standing up, ideally over the sink.

This creamy dip requires almost no effort to blend together.

Cantaloupe bowl > bowl bowl.