2,117 cook cook recipes

Fresh tomato salsa is the no-cook classic Mexican pico de gallo with chopped tomatoes, scallions, green pepper, jalapeño, garlic, lime, and cilantro. Bright, fresh, ready in 30 minutes.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Ketjap manis, the Indonesian sweet soy sauce that flavors nasi goreng, satay, and bami goreng. Homemade syrup of dark brown sugar, soy, molasses, galangal, and coriander cooks in 20 minutes and keeps for months.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Cantaloupe macerated in dry sparkling wine with orange marmalade and fresh mint. A light, elegant fruit dessert that needs a few hours in the fridge and zero cooking.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.