No-Cook

This spicy, sour, salty, crunchy mix isn't your typical roasted bar nuts. Fresh lime juice, red onion, chiles, and cilantro give it amazing flavor. It's best served with spoons for scooping into your palm.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it “naked” with the layers visible for all to see.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

Elegant, sweet, and delectable, these are true treats that fit every occasion. Definitely adjust the filling for what ingredients are local and in season where you live, and you’ll have an endlessly surprising dessert.

This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.

Gingersnaps add a hint of spice to this cream cheese–enriched make-ahead summer classic.

Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.