Content tagged with “No-cook”
Watermelon Gin Fizz
This pretty pink cocktail would be perfect for a bridal shower luncheon. Any leftover pureed juice is refreshing on its...
A hint of garlic, a little mustard and a touch of fresh herbs lightly flavor an elegantly simple dressing that is...
Slightly tart, this creamy dressing suits coleslaw or a cucumber salad.
A perfect foil for a salad of mixed bitter greens including arugula, chicory, escarole, radicchio and/or watercress
Black Bean Salsa
To add a rich smokiness, use salsa flavored with chipotle peppers.
Mix this zippy dressing with shredded napa cabbage for an Asian slaw, use it to dress a chicken or pasta salad or dip...
Cold Cucumber Soup
Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.
Tuna & Artichoke Salad
An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.
Tahini, also called sesame butter, adds richness to this creamy dressing. Its nutty flavor will enliven a composed...
Crab Salad-Stuffed Pitas
Hold the mayo! We use ingredients that are high in flavor but low in calories—lime juice, ginger, cilantro and chile...
Nothing says summer like fresh berries. Try this simple sundae sauce over frozen yogurt for a scrumptious summertime...
Tomato & Avocado Salsa
You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night.
Garlic Lover's Rub
In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This...
Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the...
Red Wine Marinade
This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind...
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall...
This garlicky tahini sauce is traditionally served with chicken kebabs, but we loved it with the beef kebabs as well.