No-Cook

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

Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s c...

This vibrant scallion oil gets its heat from red pepper flakes. It is delicious drizzled on soups, steamed or grilled...

This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.

A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into a luscious, low-fat dip.

This mayonnaise-based glaze, flavored with dried porcini mushrooms and roasted hazelnuts, is delicious brushed on all...

This mayonnaise-based glaze, flavored with toasted sesame seeds and Sriracha chile sauce, is delicious brushed on all...

Garlic and fresh parsley make this the best-ever version of an old-fashioned pizza parlor salad.

"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for w...

To keep the vegetables in this salad crisp, Jeff Cerciello soaks them in ice water and then dries them in a salad spi...

"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this...

The taste of the Mediterranean shines through in this airy feta spread that's served with olive oil–marinated cucumbe...

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own...

At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céle...