Three-Ingredient Recipes

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.

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.

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.

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.

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

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

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

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.

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.

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

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

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.

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.

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

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.

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.