14 no-bake recipes for hot days or lazy nights

Without a doubt, mankind took giant strides once it became clear that cooking on a fire equals better food. But sometimes it’s just too...


Without a doubt, mankind took giant strides once it became clear that cooking on a fire equals better food. But sometimes it’s just too hot or the day is too long to even consider lighting an oven or stove. Fortunately, many recipes don’t require heat (or very, very little) and are just as tasty and satisfying as their baked counterparts. Here are 14 spectacular meals for days when cooking just isn’t on the menu.

Every kitchen should be stocked with at least a few cans of chickpeas. Not only are the chickpeas stuffed, they can go straight into any dish you make without any cooking. This new recipe from Kay Chun calls for mashing and mixing them with a tangy lemon tahini dressing, with green onions and celery for crunch. Freshly grated Parmigiano-Reggiano adds a touch of umami. Whether you eat it straight from the bowl or stack the salad between a few slices of multigrain bread is up to you.

Full Disclosure: This Gabrielle Hamilton recipe involves a tiny bit of baking, but it’s the simplest kind – brown the butter in a saucepan for about five minutes and toast some bread. Once done, it’s a matter of mixing the result with a little mayonnaise and then preparing your crab salad. Olive oil, crème fraîche, chives and lemon juice lend themselves wonderfully. So ! Dinner in 30 minutes.

Recipe: Crab toast

Salads really are the ultimate no-cook dish. This Ali Slagle recipe is a bacchanal of textures, combining crunchy cucumbers and green onions (fresh out of an ice bath) with creamy avocado cubes dressed in lemon juice and seasoned with salt. Add as much or as little red pepper flakes as you’d like and consider your lunch or dinner to be ready.

Recipe: Cucumber-Avocado Salad

This version of Colu Henry’s standard caprese salad involves adding cannellini beans to add weight to the Italian favorite. And it all sets up in about 10 minutes. While it works well as a side dish, Colu says you can easily make it a no-cook starter by doubling the ingredients.

Fun fact: you don’t have to boil or sauté your sturdy greens to make them tender. Simply marinate them in sour tomato juice (with capers, shallots, and white vinegar) like Kay Chun does in this green veg and bean on toast recipe. Canned lentils or leftover lentils crush all of those crisp flavors and provide a meal you’ll come back to time and time again.

Recipe: Toasts of vegetables and beans marinated in tomato

This gazpacho by Julia Moskin has over 7,400 five-star reviews and for good reason: it’s inspired by the rich, not at all liquid gazpachos of Seville, Spain, and uses fresh tomatoes and cucumbers, two stars of the summer. produce. Peppers, onion and sherry vinegar make for a well-deserved bite. And, with half a cup of olive oil to smooth things over, you’re more likely to swallow that drained gazpacho in a cup than to ingest it by a spoonful.

Recipe: Best Gazpacho

There is absolutely nothing wrong with having something that you would serve at a Super Bowl night for dinner, either Spinach Sauce, queso or this cowboy caviar from Margaux Laskey. With just a little forethought – caviar should be refrigerated for at least two hours – you can whisk together this mixture of corn, black beans, black-eyed peas, onions and peppers topped with a full-bodied garlic and garlic flavor. vinegar dressing. And yes, it covers just about every food group, especially if you replace red wine vinegar with lime juice.

Recipe: Cowboy caviar

It’s a testament to the versatility of the cucumber that it comes up so often in no-cook talk. After all, this is the epitome of freshness and ease: just look at this recipe by Sue Li, which involves dressing salted Persian cucumbers with a mixture of staples – peanut butter, gravy. soy, rice vinegar, sugar, garlic – and toss in salted roasted peanuts for crunch. As for the finishing chili oil, you can still use your favorite store-bought version, but it’s just as fun (and easy) to prepare yourself.

Recipe: Cucumber Salad with Roasted Peanuts and Chili

In a 1981 article, Times Food editor Craig Claiborne wrote that “it wasn’t until recently that I realized that salads, sandwiches and sauces are actually linked and linked in the way. the most complex and entertaining. Since then, readers have been entertained (and captivated) with his five-star tuna salad sandwich recipe, which consists of tuna in mayonnaise mixed with celery, red onion and red pepper and sharpened with capers and lemon juice. Feel free to riff on this classic however you see fit, opting for tuna in oil over water or swapping the sweet pepper for one of its spicier cousins.

Recipe: Classic Tuna Salad Sandwich

With nearly 2,000 five-star reviews, this cucumber soup from Melissa Clark doesn’t shy away from strong flavors including sour buttermilk, tangy sherry vinegar, jalapeños and anchovies. A creamy avocado toast topped with feta and lemon juice acts as the perfect foil for the soup, while making sure no one walks away from this meal hungry.

Recipe: Chilled Cucumber Soup with Avocado Toast

Nothing beats the pleasure of biting into a well-made summer roll. Add lobster (or shrimp or crab), and the fun doubles. This recipe by David Tanis, inspired by Vietnamese summer rolls, involves mixing lobster with the tangy flavors of lime, basil and ginger alongside creamy avocado. It may take a few tries to roll up nicely, but it will be worth it once you dip these rolls in umami-forward sauce with fish sauce and brown sugar.

When in doubt, channel the minds of the French. This five-star chef Steven Satterfield’s recipe for a favorite French picnic requires little more than a fresh baguette with a solid crust, lots of butter, peppery arugula and radishes to chop it all up. Top with whatever fresh garden herbs you have available, plus your favorite flaky sea salt, and the rest is history.

Recipe: Radish sandwiches with butter and salt

Whether they come straight from the garden or from the local grocery store, there is no problem with summer tomatoes. This Alexa Weibel tomato salad, inspired by Thai papaya salad, uses just a few key ingredients – fish sauce, serrano peppers, lime juice, and ginger – to wrap an unforgettable punch. Best of all, it comes together in just 15 minutes.

Recipe: Tomato salad with cucumber and ginger

Is there anything nicer than ending a no-bake meal with a no-bake dessert? This super simple recipe from David Tanis requires a little over an hour in advance (so the fruit can macerate) and the dry red wine you save to make a rich beef stew. Nothing’s easier.

Recipe: Strawberries in red wine

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