No-Cook

This recipe is an accompaniment for Cabbage Slaw .

We use this dressing with our Onion-Crusted Fried Chicken Salad, but it's great, too, as a dip with pieces of fried chicken, vegetables, or best of all, with fried frogs' legs. It's a real thick dressing that gets even thicker when chilled.

The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.

You can buy mixed pickling spices at any supermarket, but you may prefer to mix up your own to suit your tasts. Here's an example:

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.

Delicious as a dipping sauce or as a marinade for lamb, shrimp or chicken.

Top steak, chicken, or fish with this sauce, or toss it with warm potatoes. It's also great in a tomato or tuna sandwich.

This recipe is an accompaniment for Caesar Salad with Pepper-Grilled Tuna.

For lightly bitter greens (frisée and mizuna), a Sherry–walnut oil vinaigrette is perfect.

"I literally didn't know how to boil an egg until I was in my 20's — when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Over the years, my cooking style has become more casual; I make dishes that are not too demanding, but still special for company."

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

Pink grapefruit can be used if you can't find the blood oranges.

We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do — but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be readily increased to serve a large crowd.

Two tricks to a more healthful egg salad: light mayonnaise and fewer egg yolks.

This lively salad adds color, flavor and crunch to any grilled main course.

This recipe is from Martha Johnson, chef at New York's Whole Foods organic market in SoHo.