No-Cook

Use beefsteak or heirloom tomatoes for this dish. Serve with crusty bread and a chilled Pinot Grigio or a Provençal-style rosé.

To dress this salad, choose your favorite red-wine or lemon vinaigrette.

Be sure to drain the salad before adding to the sandwich.

Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its  bright white hue makes it a good option for tinting whatever color you like. 

Rillettes—a spread made from meat or fish that's traditionally cooked in fat—is a fitting way to kick off Christmas dinner. This lighter take still feels indulgent but comes together quickly.

This would be great with take-out sushi.

The tang of the cranberry juice is balanced by the smoothness of the amaretto and vodka.

Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.

Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.