5 Ingredients or Fewer

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching. Active time: 2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

Cremini mushrooms or their mature form, portobellos—or both—can be used in this side dish from Cory Schreiber's new cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press).

A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.

Active time: 25 min Start to finish: 45 min

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

This recipe is an accompaniment for Rhubarb Crisp with Buttermilk Ice Cream.

Active time: 30 min Start to finish: 30 min

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness.