https://www.bonappetit.com/gallery/simple-recipes-five-ingredients
Just a few of G-S-S Favorites!
You can literally count your grocery list on one hand, folks.
By Bon AppétitMarch 18, 2020 What if you could go grocery shopping without a mile-long list? In these simple recipes, nothing requires over 5 ingredients—you can literally count your grocery list on one hand, folks. But here are the ground rules: salt, pepper, sugar, and one cooking fat don’t count. Why? Because you already have those in your pantry (…or you should). You could spend a lot of time and energy counting and arguing about this (suspect) math, or just go with it and make some awesome meals. And cocktails! Because life could be this simple.
Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews3/89 BA’s Best Risotto
Risotto is like a clingy baby. And if you give it all of your patient attention, it will turn into a puddle of love. View Recipe
Photo by Alex Lau6/89 BA’s Best Pesto
The key is to add the basil at the very end instead of blending everything all at once. View Recipe
Photo by Chelsie Craig, Food Styling by Kate Buckens14/89 Pasta al Limone
A bright and rich lemon-cream sauce that’s uncomplicated and supremely comforting. View Recipe
Photo by Chelsie Craig, food styling by Kat Boytsova15/89 Swirled No-Churn Thai Tea Ice Cream
The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it. View Recipe
Photo by Chelsie Craig18/89 New-Standard Vinaigrette
No more excuses for store-bought salad dressing.
Photo by Chelsie Craig, Food Styling by Pearl Jones, Bowl from Heath Ceramics23/89 Grilled Shrimp with Old Bay and Aioli
Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines. View Recipe
27/89 Fig Caprese Salad
It’s not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don’t have to do much at all (like with this easy salad recipe). View Recipe
Nicole Franzen28/89 Cast-Iron Skillet Pork Chops
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops. View Recipe
Alex Lau29/89 Heat-to-Heat Punch
This basil-infused puréed watermelon punch will go fast, trust us! View Recipe
Alex Lau34/89 Grilled Halibut and Bok Choy with Coconut-Lime Dressing
This dressing is coconut milk and lime juice—and it’s amazing. View Recipe
Peden + Munk53/89 Beer-and-Orange-Marinated Roast Chicken
“Beer marinade”? Don’t mind if I do. View Recipe
Christopher Testani63/89 Lemon and Parsley Skillet-Roasted Fingerling Potatoes
Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet. View Recipe
Alex Lau64/89 BA’s Best Hot Chocolate
If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. View Recipe
Michael Graydon + Nikole Herriott82/89 Lemon-Hibiscus Frozen Custard
If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade. View Recipe
Alex Lau86/89 The Silkiest Carbonara
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. View Recipe
Photo by Chelsie Craig, Food Styling by Pearl Jones88/89 Stupid-Simple Grilled Ribs
Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. View Recipe
