No-Cook

Elizabeth Falkner of Citizen Cake and Orson in San Francisco swears by this yogurt smoothie (known as a lassi in Indi...

Brazilian surfers first popularized this freakishly nutritious Amazonian berry. Now it has gone mainstream. The smoot...

"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, s...

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets ...

Serve this flavorful pistou with Steven Satterfield's Classic Split Pea Soup. Plus: F&W's Herb Guide

In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chi...

This salad is James Boyce's homage to one served at the historic local hotel. The blend of horseradish, Worcester...

Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on t...

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smo...

"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amph...

A classic Greek salad has tomatoes and feta; this version by chef André Natera of Dallas's Fairmont Hotel also t...

Use this recipe to make Bryan Vietmeier's Take 5 Carrot Cupcakes. Plus: More Dessert Recipes and Tips

"The fish we eat in Denmark—mackerel, herring, salmon—have beneficial omega-3 oils," says Trina Hah...

At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds...

Some vanilla extract recipes call for rum or brandy, but Rachael Narins and Suzanne Griswold prefer vodka because the...

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood. Plus: F&W's ...

This green salad is one of Jordon Carroll's favorites: romaine lettuce with onion and tomato. She adds a pinch of...