No-Cook

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with crusty bread for mopping it up.

This lightly seasoned cucumber salad, similar to Japanese sunomono, has spiralized carrots for sweetness and a punch of fresh ginger.

This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

This salad is really flavorful and filling, and super easy to make. Karena’s been making it for our picnics and barbecues for years, and it’s always a hit.

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

As a dessert, fior di latte refers to gelato made without egg yolks so that the pure flavor of the sweet cream can shine. If you have a gelateria in your neighborhood, get a couple of pints to go. If not, use vanilla ice cream and your imagination.

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.