No-Cook

Who needs cranberries when you can have pomegranate juice?

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Whip up these Ricotta, Basil, and Tomato Tea Sandwiches in just a few minutes. Created by Pamela Reed, Brooklyn Farm Girl.

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

This cheat's tiramisu is so easy and delicious (perfect for stress-free entertaining!). Pretty much anything with coffee in it usually gets my vote!

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

You can always buy barbecue sauce that's to your taste-there are so many kinds on the market now-but this is the one I've come up with over the years, and it's what we use when we make our barbecued St. Louis spareribs at Sweetie Pie's.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Sweet-tart apples, pungent blue cheese and crunchy pistachios make an irresistible combination in this fall salad.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

This version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid. The trickiest part of the recipe is preparing the pickled onions that are added as a garnish, but the effort is well worth it.