No-Cook

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...