No-Cook

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.

Jack McGarry, the bar manager of the Dead Rabbit Grocery and Grog in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness. For more on McGarry and his cocktail, see The Fighting Irish.

Adding chocolate amps up this iconic minty shake. Since the chips in the ice cream get pulverized in the blender, we've added extra to give the shake a little texture and a more pronounced chocolate flavor.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

This variation on the Shamrock Shake is a boozy take on the classic St. Patrick's Day milkshake.

For a sophisticated spin on the classic St. Patrick's Day milkshake, we've added Bailey's Irish Cream and matcha, which is made from finely ground green tea and has an herbaceous and earthy flavor. If you can't find matcha powder, use green tea ice cream in place of the vanilla.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.

This versatile oil is a great way to bring heat to just about any dish.