No-Cook

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

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her Halloween...

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil...

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack...

The herbed vinaigrette here would be lovely on any summer lettuces.

Use this infused honey to prepare Marcia Kiesel's Stuffed Baby Peppers with Yogurt and Floral Honey.

Willi Galloway steeps lemon and rosemary for this tea. "Herbs are great for balcony gardens," she says.

Use this infused oil to prepare Marcia Kiesel's Duck Breasts and Orzo Salad with Herb-Infused Olive Oil.

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day...

Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy...

Use this vodka infusion to prepare Marcia Kiesel's Cucumber Cocktail with Chamomile Tonic.

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

Alice Waters likes eating savory peach relishes with fish. Make sure to use peaches that are firm enough to hold thei...

Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sew...

Underripe peaches are fantastic in a salad because they’re super-crunchy and just a bit sweet. Grace Parisi mixes the...

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dre...

We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California ...

Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrim...