No-Cook

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...

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go. Slideshow: De...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

Leslie Needleman, co-owner of  The Gem in Dallas, came up with this recipe to help give her extra energy and vitamins...

This bright green blend from Amanda Chantal Bacon of Los Angeles’s Moon Juice gets its zippy, herby taste from an ent...

To eke out the most liquid, Brandi Kowalski of The Butcher’s Daughter in New York City presses the smallest ingredien...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

Chef Jason Fox adds xanthan gum to citrusy soy sauce to add just a little more body. It’s perfect on raw fish (such a...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette...

Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grill...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...