No-Cook

To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle...

This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and h...

This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the wi...

Use this filling to make Easy Ravioli.

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry t...

Plus: F&W's Best Cucumber Salad Recipes

Matt Neal calls this supremely simple fruit salad the ultimate refresher on a hot day. For a grown-up version, he add...

The slightly sweet dressing on this spinach salad has just a little honey in it.

Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan ...

These “flash-pickled” figs need only an hour of soaking in a mixture of vinegar, salt and water. As a clever time-sav...

This innovative salad has incredible flavor complexity given that it takes just 15 minutes to make.  Recipe Tip...

Marcia Kiesel tosses cabbage and celery in a creamy dressing, then cleverly garnishes the slaw with quick-brined cele...

Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink. Here, she uses it to quick-soak plums.

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. Fo...

Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on d...

José Andrés ate this tangy, lightly spicy cabbage "relish" at street stands all over Haiti. While it's ofte...

Serve this tangy salad with Mike Sheerin's Twice-Glazed Asian Barbecued Chicken.

Use this juice to make Phillipe Gouze's Deviled Chervil.  Cocktail Tips from F&W Editors

This sweet and crunchy salad with lots of immune-boosting vitamin C is delicious with grilled pork or in a pulled-por...

Laab (also called larb) is a ground-meat salad from Northern Thailand and Laos. In her vegetarian take, Melissa Rubel...