No-Cook

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 ...

“Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly...

“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian ...

Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like...

Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.

Chunks of fresh tomato in a vinaigrette add a little heft to a lettuce salad, like this beautifully arranged one from...