No-Cook

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

Raise your hand if you miss cheese!

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. Ssämjang—a spicy fermented bean paste sold in Korean markets—is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of denjang (Korea's funkier answer to Japanese miso) and kochujang, a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. This is the kimchi we use most often in our cooking and in our restaurants.

I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

Muesli is my go-to breakfast. Pomegranate adds an appropriately seasonal touch.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican–inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly revealed, or the workings necessary to pull something off, or the key to making a difficult feat look simple. Why was this sauce called ajilimójili? Perhaps because it has its own ajilimójili—the "inner workings" to make any food it touches splendid. Serve with Puerto Rican Pasteles .