No-Cook

In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.

Use a V-slicer for the vegetables and a peeler for the Parmesan.

If you don't have time to drain regular yogurt, buy thick, Greek-style yogurt, available at many supermarkets and at specialty foods stores.

A delicious winter salad that would also be great alongside pork chops.

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf life because the tomatoes sour very quickly. It this best prepared no more than a day or two before it will be eaten.

The piquant pickled red onions are the ideal topping for this traditional Austro-Hungarian cheese spread.

This seasonal salad is a great mix of colors and flavors.

An Italian take on the classic Mexican starter.

This breakfast dish is served at Canyon Ranch Hotel & Spa in Miami Beach.

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home. History: The Almond Joy was invented in 1946 by the Peter Paul Candy Manufacturing Company in Connecticut. The Mounds bar was the original version of the candy, premiering in 1921. Peter Paul used the unusual strategy of creating two very similar candies and advertising them as competing versions, encouraging consumers to pick a favorite. This tactic worked: Almond Joy and Mounds became two of the best-selling candies in the 1920s. Serving Suggestions: Trick-or-treaters will be delighted to find these candies in the Halloween candy bag. Wrap them in foil or place them in candy cups. Candy-Making Notes: You can eliminate the almonds and cover the coconut centers with dark chocolate. Better yet, make both versions and give your guests a pleasant dilemna of which to choose.

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits. Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

One cute cocktail contains only 7 grams of sugar—including the candy cane. Sip and stay sleek!

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

Paper-thin slices of fennel, juicy grapefruit segments, and fresh parsley and mint make a beautiful winter salad. Using a V-slicer to cut the fennel helps the easy side dish come together even more quickly.