No-Cook

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken; here, shot through with vermouth and soda, it maintains that bitter-followed-by-sweet sensation you get when eating an artichoke (plus a little fizz). And, like the vegetable itself, it goes well with cheese — which is to say it goes very well with the Appenzeller crisps below.

Fiery habaneros impart brightness to a rich pork dish like Yucatecan-style pork.

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

This quick and healthy shake is a great breakfast on-the-go.

Use vanilla sugar to make Bittersweet Chocolate Irish Whiskey Cake and Hazelnut Gâteau Breton.

Editor's note: The recipe and introductory text below are from Jasper White's The Summer Shack Cookbook: The Complete Guide to Shore Food. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. This is one of my favorite sauces for grilled seafood, especially swordfish. It is also terrific with salmon, striped bass, halibut, tautog, and other white-fleshed fish suitable for grilling. Think of this recipe as a formula. The ratio of cucumber to the other ingredients is important, but from there you can adapt this sauce to match with different fish or even side dishes. For example, with a Latino or Caribbean dish like Black Beans and Rice, you could substitute fresh lime juice for the lemon juice and add chiles and cilantro. This recipe uses half yogurt and half sour cream, but you could use any combination of the two. Or, for salmon, you might want to use all sour cream, with dill. You could also make a low-calorie sauce using all low-fat yogurt. The first time you make the sauce, if you follow my guidelines but omit the jalapeño and use parsley and chives for the herbs, you will have a basic sauce. After that, you are on your own. The list of possible variations is extensive. For equipment, you will need a stainless steel (or plastic) strainer.

Here's a very simple salad that's loaded with Southeast Asian flavor.

Ensalada de jícama con melón Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. For more on Cinco de Mayo, click here. Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser.

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

This recipe is based on one from senior food editor Sarah Tenaglia's mom.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

This works as a first course or as a side.