5 Ingredients

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.

These richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

Yup. We went there. To that homemade Cheez-It place. Go ahead. Admit it. You're awfully glad that we did.

A spuddy, you ask? It's what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.

This five-ingredient fix, a restaurant classic as well as a simple weeknight dinner, will have you practicing your acceptance speech for the best dinner ever.

An insanely satiating comfort food fix that's as quick and easy as it is inexpensive. Refried beans and cheese atop toast with pico de gallo. Wish we'd known about this a loooong time ago.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

A little sugar, a splash of bitters, and a lotta booze—your grandma's go-to drink. (Oh wait, was that just our family?!)

A boozy, much-ballyhooed cocktail of absinthe, brandy, bitters, and sugar that you can mix a blissfully short stumble from your couch.

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn't for the faint of heart—nor for the slight of tolerance.

If you've yet to heat butter 'till it turns nutty brown then dribble it over any and every thing, you've yet to live. Here, let us show you how.

What's spookier than a skeleton? Disembodied bones. Although these meringue bones are surprisingly and sweetly irresistible.

Now you can indulge your craving for roast potatoes when it's sweltering outside without heating up the entire kitchen. You're welcome.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

We know, we know. Blender drinks are for sissies--or so you may think. If that's the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven snow. Indulgently rich, sigh-inducingly creamy, vanilla-enhanced snow.