No-Cook

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

This easy vanilla no-bake cheesecake is creamy, tangy, and requires just 15 minutes of active time. The best part? It’s practically a one-bowl project.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.

Pomegranate juice adds brilliant color and tangy flavor to these easy ice pops. Letting it freeze for a bit before stirring in the yogurt gives each pop a marbled look.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

This low-effort, high-flavor tomato demonstrates how the Thai concept of balancing flavors can be achieved in different combinations.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

This cucumber salad is a staple dish in my household. I am not sure why it is so satisfying, but I’m inclined to think it’s its simplicity.