No-Cook

"I run my own salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup."

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

The smoked paprika in this recipe adds depth. Unlike Hungarian paprika powder, which is prepared by drying the chiles in the sun, the Spanish smoked version (like La Chinata brand) is prepared by roasting the peppers over smoldering oak fires before being ground to a velvety powder. Active time: 30 min Start to finish: 30 min

I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish. Active time: 5 min Start to finish: 5 min

A terrific accompaniment for kebabs.

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

This garlicky sauce from Argentina is great spooned over beef or chicken.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

Look for wasabi powder in the spice aisle or the Asian foods section of the market.

Soba noodles can be found in the Asian foods section of some supermarkets.

Active time: 10 min Start to finish: 10 min

A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

"On a trip to Chicago, my daughter and I enjoyed a memorable meal at Pane Caldo downtown," writes Terrie M. Barr of Troy, Illinois. "Everything was terrific, especially the black olive and walnut spread served with the bread." Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350°F oven until golden.

You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.