No-Cook

Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of soybeans' nuttiness and creamy texture, no olive oil and very little tahini (sesame-seed paste) are required to give the dip its traditionally rich flavor. I like to give the hummus some heat by adding a bit of the North African hot pepper paste called harissa.  You'll find harissa  and tahini at most international groceries; tahini is also available at health-food stores. Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika and a scattering of oil-cured olives. Set a basket of pita triangles on the side. I often double the recipe so I can make a lunch of hummus and thick strips of roasted red pepper stuffed into a pita pocket.

Can be prepared in 45 minutes or less.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

This recipe was created to accompany Romaine and Watercress Salad with Roquefort Buttermilk Dressing . Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.

Preparing for the Super Bowl? Think bread bowl. This spinach dip is housed in a hollowed-out loaf of bread. Choose pumpernickel or sourdough and have other items for dipping on hand—those bread bites go fast!

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

Similar to the whipped feta spread at Papagus Greek Taverna in Chicago.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

A rich, decadent frozen dessert that can be made ahead for a party.

Offer butter cookies alongside this pretty pink dessert.

The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.