5 Ingredients or Fewer

Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

Make the most of melon season with this simple and savory fruit salad.

A restaurant-quality sauce that comes together in minutes.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Nutty brown butter takes ripe sliced tomatoes to a whole new level.

If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

There are no add-ins or pectin here, just the berries and sugar, which makes for a deeply fruity raspberry jam that tastes like summer.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.

This simple classic gin martini recipe makes a beautiful, sophisticated cocktail that is as easy to stir together as it is to drink.

A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.

Adjacent to a piña colada, this tropical cocktail gets a splash of citrusy blue liqueur.

This citrusy two-ingredient cocktail is nearly a century old but comes together in no time at all.

Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.