No-Cook

Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Of all the ceviche relatives, this one is arguably the easiest and most refreshing (not to mention, as many Mexicans will tell you, a great hangover cure).

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

This refreshing summer salsa gets some heat from serrano chile.

This tangy cheese makes friends with sweet summer tomatoes.

This oily fish gets a summery makeover in this tomato-heavy salad.

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

Chocolate has the incredible ability to stand alone quite nicely while playing along with loads of other prominent ingredients—without being a bully. And that is why a brownie sundae can be so frustrating: How can you settle on one ice cream flavor or a single sauce?
We figured Father's Day is the right time to have a brownie sundae your way. Dads have soft spots for cuteness, so serving up a brownie raft supporting mini-scoops of three different ice creams adrift in three different sauces will tickle him to no end. Feel free to use whatever ice cream flavors are the family favorites. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Pretzel Bites with Quick Cheddar Dip and Grilled Rib Pork Chops with Sweet and Tangy Peach Relish.

This salad of melon, sweet pepper, salty cheese and earthy basil recalls the watermelon salad that we all love so much, but its elegant components make it more refined. Salt is key to marrying the flavors, so be generous, tasting as you go. Be liberal, too, with a very good extra-virgin olive oil—it is very much a part of this salad.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

This is our version of shichimi togarashi, the spicy Japanese condiment.

For a clear liquid, use coarsely ground coffee. (Finely ground beans make for a cloudier drink.)