No-Cook

After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing. Active time: 10 min Start to finish: 15 min

Savor raw oysters served with three spicy, slightly sweet, and fiery salsas.

Can be prepared in 45 minutes or less.

We found that using a blender to begin the emulsion process for aïoli is much faster than pounding by hand from start to finish, which is the traditional method. Once using the mortar, resist the impulse to add the oil quickly — it will cause the mixture to separate. All the slow stirring requires a strong arm, so you may want to recruit a friend to help (especially because you need to make the aïoli in two batches). Very fresh garlic is crucial to this recipe. Bulbs should have smooth, tight skin and be firm and heavy for their size, with no green shoots.

These are excellent with beet soup.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Martini fans will find that this simple and elegant appetizer goes perfectly with their favorite cocktail.

I use Nabisco Famous Wafers in this recipe. If you don't use all of the ground wafers (you will probably have a bit left over), save them for sprinkling or layering in other ice cream desserts. You might add instant espresso powder to the crumbs, or some chopped toasted nuts, candies, or other cookies. Try pistachio-white chocolate ice cream rolled in ground chocolate wafers and finely chopped pistachios. Or use chocolate, coffee, cherry, raspberry, or hazelnut ice cream instead of the vanilla.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

You get a quick sauce when you let compound butter melt on a hot steak.

This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.