No-Cook

Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

"Pbj's"

Inspired by Brazil's national drink, these boozy popsicles are made with cachaça, lime juice, and mint.

In recent years, panini-type grilled sandwiches have taken center stage, but there is nothing like a freshly made club sandwich. The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

You'll want generous scoops of tangy richness with both the honey caramel peach pie and the plum-blackberry streusel pie , or all by itself. The ice cream is as blissful to prepare as it is to eat: Just purée everything in a blender, then freeze in an ice cream maker.

As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.

This is a great frosting for the Carrot Cake . The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frosting—I just can't get enough of the sweet, tangy flavor! If you want extra oomph on the Carrot Cake, add minced ginger to the lemon zest.

Let's just dive in, shall we? Not only does this produce a thick and creamy vanilla frosting, it also doubles as a whipped topping, and left unrefrigerated it becomes a vanilla sauce to serve with crumbs, shortcakes, or volcanoes. And why stop there? I especially love the sauce on savory bites like corn bread, muffins, and biscuits, where it acts like a decadent sweet butter. If you try to steer clear of soy, replace the liquid and powdered soy with the rice milk variety for both in equal measure—but be advised that the result will taste slightly sweeter. Please note: If it's true frosting you want, be sure to factor in the full six hours for it to chill and set. Editor's note: Use this frosting to top Vanilla Cupcakes or to make Chocolate Chip Cookie Sandwiches, both from Babycakes.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

Sesame seed sauce is a popular condiment throughout the Middle East. It's especially prized in Israel, because Jewish dietary laws prohibit mixing meat and dairy products. Thus, the yogurt and cucumber or yogurt and mint sauce served with grilled lamb in Turkey and Lebanon would not be consumed by observant Jewish barbecue buffs in Israel. But tahini has the creaminess and tangy taste associated with yogurt. This recipe originally accompanied Turkey Shawarma .