Easy, effortless recipes for the laziest summer days.
 | | Julia Gartland for The New York Times. Food Stylist: Monica Pierini. |
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Lazy-day recipes that still taste like you tried |
The AC's on the fritz. The kids are back from camp, and they're (constantly) hungry. Your go-to delivery spot is closed for the week. It's that part of the summer that can feel like a slump, so today's newsletter is dedicated to New York Times Cooking recipes that deliver "I spent so much time and energy on this" flavor with little actual time or energy required. First up are Melissa Clark's crispy-edged quesadillas. Melissa takes the crowd-pleasing staple and smushes shredded Cheddar all the way to the tortilla's edges, resulting in lacy fringes of fried cheese. Add in shredded chicken, pickled jalapeños or nothing at all — they're perfect just as they are. |
Maybe you need something to perk up your leftovers and your sriracha just ran dry. Ifrah F. Ahmed's basbaas cagaar is delightfully bright, in both its color and its flavor. Toss jalapeño and serrano chiles (deseeded or not, depending on spice preferences and bravery) into a blender with garlic, cilantro, onion, lemon and vinegar. Voilà: a Somali hot sauce to help any meal sing. |
If you don't mind a bit of chopping, this Thai-style crunchy vegetable salad comes together in 20 minutes. Kay Chun's recipe, inspired by Thai green papaya salad, features a dressing that's salty, sour and just a touch funky from a good dose of fish sauce. As Kay notes, any leftovers are easily repurposed as a pickly side dish perfect alongside grilled meats or stuffed in sandwiches. |
And if chopping is a no-go, here's Ali Slagle's michelada chicken. Five ingredients, 45 minutes that are mostly for marinating and no chopping. Ali's recipe uses only one beer, but you might want to pick up an extra to enjoy while preparing it — you won't be handling any sharp cutlery, after all. |
Also five ingredients: Alexa Weibel's magnificent one-pot miso pasta. If there's such a thing as a cult-classic pasta, this might be it, with its five-star rating and over 7,000 reader notes. "Stop reading this and make the pasta," wrote Maddy, a reader. |
And for dessert — because even the laziest days deserve something sweet — there's chocolate shell ice-cream topping. Thomas Keller's recipe, adapted by Melissa Clark, needs just two ingredients and comes together in five minutes. Pour it over your favorite pint, let it harden into a glossy shellac and stick a spoon in it: a fancy-feeling, no-fuss treat. |
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