No-Cook

Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

Reproduce our handsome cover in your home to add a note of distinction to your entertaining during the warm summer evenings. This is "Watermelon" a creation of the Bourbon Institute. The colors and styling are most appropriate for summer entertaining. And the novelty will appeal to your guests.

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter—or both. This is the mustard sauce for which Joe's is famous.

This flavorful topping brings out the flavor of grilled or boiled corn on the cob.

Citrus lovers, pull up a bar stool. Ginger beer creates a lively base for this orange-and-lemon-spiked gin drink.

This sweet-tart cocktail will take you from Florida to Kentucky to Vermont for a sampling of eastern-state offerings.

This classic tomato juice cocktail gets extra flavor from aquavit, a distilled spirit infused with fragrant herbs and spices.

Aperol, a popular Italian spirit, is often served on the rocks.

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.

Chef Kerry Simon (celebrity fans at his showy Las Vegas restaurant, Simon Kitchen and Bar, include Kate Hudson and Lucy Liu) is bringing his simple, organic American cuisine closer to the stars with the planned opening of Simon LA at the Sofitel Hotel this month. This succulent salad provides vitamins, including A, C and folate, among others, plus some zinc from the hearts of palm and juicy ruby red grapefruit.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.