No-Cook

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Use this simple sauce for dumplings.

It’s never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out—ain’t nothin’ wrong with plain ol’ whipped cream. For a luxurious twist, try the mascarpone variation below.

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

Tangy labneh gives this ice cream serious Froyo vibes. With the crushed granola, you could almost eat it for breakfast.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch.

Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

In this salad, the color palette—pale whites and browns—may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. 

Smashing raw green beans breaks them open and allows them to fully absorb a tangy, citrusy Thai-inspired dressing.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.