Three-Ingredient Recipes

By Food & Wine
Updated May 17, 2017
These easy recipes include Italian-inspired chicken salad and a brilliant icebox cheesecake.
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Chicken Caprese Salad

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Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.

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Summer Berry Tarts

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Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

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Hummus and Grilled-Zucchini Pizzas

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Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: The garlic gets mixed with oil to marinate the zucchini, while the remaining garlic and hummus flavor the whole pizza.

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Icebox Chocolate Cheesecake

© CON POULOS
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Grace brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty “cheater’s” cheesecake.

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Grilled Skirt Steak with Poblano-Corn Sauce and Salsa

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Corn and poblano become a tasty sauce as well as a salsa for juicy skirt steaks.

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Pasta with Fresh Tomatoes and Grilled Scallions

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A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe.

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Chocolate Peanut Butter Granola Cookies

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Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.

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Shrimp Salad with Sherry Vinaigrette

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Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the shells in water to create the base for a briny dressing made with sherry vinegar and olive oil.

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Melon Sparkler with Tapioca Pearls

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Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy tapioca pearls are fun to eat and cute to look at.

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Summer Squid Sauté

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This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the stove.

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Grilled Okra with Red Curry-Lime Dressing

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Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor.

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Mixed Grains with Green Beans and Crispy Bacon

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The great shortcut here is the packaged rice-and-grain blend. Instead of cooking them separately, all the grains cook in one pot in the same amount of time.

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Lamb Steaks with Peppers and Cumin

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Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.

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Lemony Beet and Beet Green Salad

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This quick and satisfying meal combines lemony beets with marinated anchovies.

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Watercress-Fontina Souffléed Omelet

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The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then fold them into the yolks.

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Lemon Puddings with Candied Lemon Zest

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This amazing pudding sets from the acid in the lemon juice; there’s no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.

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