No-Cook

**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.

Editor's note: The recipe and introductory text below are from How to Grill, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. OK, this is ground zero—the ur American barbecue rub. Use it on ribs, pork shoulders, chickens—anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1 1/2 to 2 tablespoons. You'll find hickory-smoked salt available in the spice rack of most supermarkets. To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

Wear gloves when working with super-hot chiles like habaneros.

The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

Chef Daniel Patterson of San Francisco's Coi shared this surprisingly easy recipe for making fresh butter and its delicious by-product—buttermilk—with Epicurious. The buttermilk can be used to make Patterson's Yuba "Pappardelle" with English Peas, Fava Leaves, and Basil . Test-Kitchen Tip: Making butter can be an extremely messy process—as the buttermilk begins to separate, it will splash out of the bowl with each turn of the beaters. Even if your mixer has a splash guard, be sure to wrap sheets of plastic wrap from the rim of the bowl right over the top of the mixer (splash guard and all) to seal off any open spaces.

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that's quite striking (the name, which refers to a "woman in white," alludes to its pale hues).

No need to forsake the extra dose of sweetness that powdered sugar provides. Potato starch is a seamless substitute for cornstarch.

A bright, beautiful spring appetizer.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.