No-Cook

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

Bill Kim prefers using frozen lemongrass to fresh here because he finds the flavor sweeter than fresh. The fragrant m...

The inspiration for this garlicky marinade was lechón, a slow-roasted Puerto Rican pork dish Bill Kim learned fr...

Sean Paxton, founder of homebrewchef.com, cooks multicourse dinners with beer. This vinaigrette, which he makes with ...

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.