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Low-Cook Lifestyle - The New York Times

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When it’s just too hot out, lean into cheesy kimchi noodles, hummus plates and flavorful chicken salads.

Hi, Five Weeknight Dishers. It’s Krysten, this newsletter’s editor, stepping in for Emily.

It’s so hot, and I feel so lazy.

I recently moved out of my apartment of six years, and I’ve been house-sitting until I find the perfect place. It’s been glorious to dote on my friends’ plants and test out neighborhoods, but I’m never quite comfortable using another person’s kitchen as intensely as I would my own. So I’ve been living a low-cook lifestyle.

Don’t tell my bosses, but I can’t recommend it enough. Outside my borrowed kitchens, there’s been fabulous onigiri from a nearby deli, gorgeous pizza and the best pasta.

Still, a woman can’t live on takeout alone. (No matter how hard she tries.) The recipes below are all perfect for the temperatures (high) and my energy level (low). And if you need even more ideas, my brilliant colleagues Nikita Richardson and Tanya Sichynsky have assembled collections of no-cook and low-cook recipes for less-than-ideal kitchens — think: rentals! temporary living! — because they’re incredible at anticipating real life’s ups and down.

Em returns next week, and as for me? I’ll be all over this city, but especially on Instagram.

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

I love the combination of tomatoes and feta, especially when tossed with lemon and olive oil. But if you want something more substantial, there’s Ali Slagle recipe, which is inspired by Greek bouyiourdi and saganaki. Yes, you have to turn on the oven. But you only need a single sheet pan and 30 minutes, and dinner’s done.

View this recipe.


David Malosh for The New York Times. Food Stylist: Simon Andrews.

Lara Lee takes all the comfort of instant ramen and makes it even cozier and more delicious, adding grated Cheddar, kimchi and fried eggs. As Han, a reader, writes, “The creamy/salty Cheddar plus the vinegary kimchi is a highly underrated combination.”

David Malosh for The New York Times. Food Stylist: Simon Andrews.

What better way to avoid a stinky kitchen than grilling outside? Melissa Clark cooks salmon quickly — in 2 to 5 minutes — and pairs it with charred lime and a dressing based on Vietnamese nuoc cham for a deeply flavored, hearty salad. (You can also make the fish in a 450-degree oven if you prefer!)

View this recipe.


Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Hummus is my favorite go-to meal. Feeding just myself, I eat it with pita until I’m full. But to make it a more complete dinner, I top it with spiced ground meat or roasted cubed sweet potatoes. Best of all, this particular recipe from Michael Solomonov and Steven Cook, of the Philadelphia restaurant Zahav and many more, is lightning fast to prepare.

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Making a whole chicken — or just buying rotisserie — is one of my favorite weeknight strategies. You can put the meat to use in enchiladas, a cute little pasta or, if it’s just too hot, you can make this salad from J. Kenji López-Alt. Romaine, cucumber and radishes provide extra crunch, and, crucially, there are just two steps: Toss and serve.

View this recipe.


Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.

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