Every week, Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius, but this week she's handing over the reins to Riddley.
Today: Don't turn on the stove—seriously.
The kitchen's hot. The kind of heat that sticks on your neck and fills the whole house, holding the air conditioner hostage. You want to make food, though. And we understand. That's what we want, too. Thankfully, with genius recipes like these, no-cook never looked better. Whether you're whisking leftover red wine into a vinaigrette or blending bananas into ice cream, here are 15 reasons not to turn on the stove.
Engin Akin's Turkish Radish and Herb Salad (Anatolian Gypsy Salad)
Roberto Santibañez' Classic Guacamole
April Bloomfield's Lemon Caper Dressing
Joaquín Simó's Pearls Before Swine (A Yogurt Cocktail)
Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette
Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios
Richard Olney's Fresh Fig and Mint Salad
Viana La Place's Umbrian Black Olive Panino
Crook's Corner's Green Peach Salad
Jeffery Morgenthaler's Grasshopper Shake
Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
The Kitchn's One-Ingredient Ice Cream
The River Café's Strawberry Sorbet
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at kristen@food52.com.
Photos by James Ransom, Mark Weinberg, Joey De Leo, Jennifer Causey, and Sarah Shatz
From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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Written by: Riddley Gemperlein-Schirm
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3 Comments
Another clever hot-weather option is this Jenny Steinhauer-approved “cold sauce.” https://food52.com/recipes/5582-cold-sauce It’s essentially a cold-brewed tomato sauce made scrumptious with heaps of fresh basil and crushed garlic. We love it! ;o)
See what other Food52 readers are saying.