5 Ingredients

One taste and you'll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

Surprise is underrated. That's exactly why we love this unexpected yet inspired riff on roasted winter squash.

This chai spiced apple cider calls for nothing more than apple cider, your favorite chai tea, and a cinnamon stick. Quick liquid comfort.

Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.

The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

A riff on the Negroni, this undersung and exceptionally smooooooooth drink is made with just bourbon, Negroni, and vermouth. Excuse us while we go pour ourselves another.

Healthy isn't necessarily boring or penance. This lovely (and quick!) dinner is so darn delectable, you're going to completely forget it's good for you.

Dry-rubbed tri-tip. Our approach is subtly spiced and expertly cooked and a relatively inexpensive way to wow a crowd. Here's how to pull it off.

The Adonis stunningly draws together vermouth, a couple styles of sherry, orange bitters, and a twist. Created in 1887 and named for a Greek god--now that's a pedigree.

Chipotle mayonnaise. We dare you to make it and not find it to be awesome on almost anything—fish tacos, burgers,…

The quintessential something to sip at an elegant soirée, a large party, or just because it’s a random Tuesday night.

A simple dipping sauce, sandwich spread, and all around awesome something to slather, dunk, or otherwise devour with anything and everything.

Yep. Barbecue pickles. They're essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait'll you try them.

Eggs. Vinegar. Cajun spice. Hot sauce. So much more than the sum of the parts.

Tofu may not seem sexy at first glance but this quick and easy technique is seductive as heck when you need dinner done pronto. Here's how to pull it off flawlessly.

Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.