No-Cook

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.

Can be prepared in 45 minutes or less.

This recipe was created to accompany <epi:recipelink id="12400">Pork Tournedos with Blackberry Gastrique and Mango Salsa</epi:recipelink>.

Active time: 40 min Start to finish: 1 3/4 hr

If you don't have time to make your own hummus, buy some at the market or specialty foods store, and mix in chipotle chilies and cumin to taste.

"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry." Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.

This recipe is an accompaniment for Blueberry-Lemon Cake with Lemon Cream Cheese Frosting .

"I usually make way too much barbecued chicken and devised the following recipe for leftovers," says Louise A. Peterson of Brooklyn, New York. We tested this recipe with barbecued chicken and also with plain grilled chicken and found both to be delicious. You might even just buy a rotisserie chicken.

"While driving along the California coast, we stopped at River's End, in Jenner," say Susan and Malcolm Duncan of Waco, Texas. "The fennel slaw was addictive, and we're not even fennel people. Do you think you could get the recipe?"

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. Active time: 15 min Start to finish: 15 min

This recipe is an accompaniment for Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli .

This recipe yields enough dressing for both the seafood salad and the rice .

This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake .

This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds. Active time: 30 min Start to finish: 30 min