No-Cook

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack. Slideshow: Fast Hors d’...

This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are...

Roy Choi makes this tomato-and-onion salad as an homage to Hawaiian fruits and vegetables. “One thing many people don...

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon ...

Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or...

This garlicky sauce made with parsley, olive oil, anchovies and capers is one of the traditional condiments for bolli...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as part...

Try this fun root vegetable side dish in place of any starchy side. Slideshow: Recipes From the Root Cellar

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with...