No-Cook

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...

Katya Drozdova serves simple salads like this one at her Moscow restaurants. The combination of cilantro and walnuts ...

When this creamy sauce, inspired by Georgian bazhe, is first made, the onion flavor is intense, but it mellows overni...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing ca...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Usin...

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

One of the wonderful things about winemaker Louis-Michel Liger-Belair's lemony salad is that it's so quick to make. S...

Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the ...

"I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting i...

Plus: F&W's Herb Guide

Use this gremolata to top Steven Satterfield's Chunky Tomato Soup.

Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her "wake-up call." Sweet and tangy, it...

Use this garlicky mayonnaise to top Steven Satterfield's White Bean Stew.

Elizabeth Falkner from Citizen Cake and Orson in San Francisco loves having juice in the morning, because she feels i...