No-Cook

Bobby loves biscuits soaked in gravy, and he loves cake soaked in berry juice, so you can bet he’s always loved Mama’s shortcake. Our version ups the ante with some fluffy pink strawberry whipped cream that is so pretty that you just know it’s going to taste like heaven.

Even easier: Buy fresh pineapple that's already been peeled.

In this riff on melon and prosciutto, very ripe pears give the juiciest, most delicious result.

Orange-flower water adds a mild floral flavor to the whipped cream.

I thrive on discovering new flavor combinations, and Sea is a great example of a totally thrown together idea that worked out beautifully. That day I was really in the mood for some crab salad, but I wanted to do something untraditional. One of my purveyors had sent me some Tuscan cantaloupe to try, so I first made a melon emulsion. Then I tossed the crabmeat with my Colvin Vinaigrette (which is basically good on anything). I thought that avocado would be great with the melon, so I started with a little melon on the plate, then I layered sliced ripe avocado and the crab mixture with a huge quenelle of caviar I had on hand to top it all off. Honestly, it was like heaven. I had so much crab that I made two mini ones for my two friends downstairs, and they were like, "What the hell is this flavor combination? This is amazing!" Give it a try—it's elegant and just incredibly good.

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.

The herb-and-spice blend would also be terrific with eggplant or lamb.

The dressing is also a great dip for broiled shrimp or chicken.

It's the watercress that makes this new riff on a classic greener—and zestier, too.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

The Product: A delicious oil that’s a good source of healthful fat.
The Payoff: Rich, buttery flavor.

Pretty-in-pink salmon is loaded with heart-healthy omega-3 fatty acids.

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.

This is a spicy, vinegary paste from the beautiful region of Goa. It is great with meat, chicken and fish; I have used it in a few recipes to get you started. Just remember when you cook with it, it is all raw so it does need to be well cooked before you use it.