Garlicky, lemony grand green aioli and more no-cook recipes

Because yikes, it's hot.

View in browser|nytimes.com Continue reading the main story July 29, 2023 David Malosh for The New York Times. Food Stylist: Simon Andrews. It's hot. Don't cook. We'll keep this short, because you've got a cold shower to take. It is capital-H Hot out there, and there's absolutely no way you want to crank up an oven or fire up a stove. So we've selected some of our favorite no-cook New York Times Cooking recipes to keep you sated, not sweaty. Swipe your favorite chilled, crunchy vegetables (crisp cucumbers, spicy radishes and sweet snap peas come to mind) through Kay Chun's grand green aioli (above). Her garlicky, lemony dip would also be great drizzled over whatever leftover proteins you may have, or — if you can manage boiling water for six minutes — some jammy eggs. Featured Recipe Grand Green Aioli View Recipe → Pick up a rotisserie chicken and use half of it for Yewande Komolafe's herby cabbage salad dressed with nuoc cham and the other half for Ali Slagle's chicken salad with nectarines and creamy goat cheese. The butter in the fridge will come to room temperature in no time, making these radish and butter sandwiches from Sam Sifton even more of a snap to pull together. And because any hot (or even remotely warm) day calls for a cold, sweet treat, there's Alison Roman's frozen melon with crushed raspberries and lime. Sprinkle with flaky sea salt (to enhance the melon's flavor, and for fanciness), drag your chair over to the fan and set that sucker on high. That's better. Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini, Chicken and Herb Salad With Nuoc Cham  By Yewande Komolafe 5 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Chicken Salad With Nectarines and Goat Cheese By Ali Slagle 15 minutes  Makes 4 to 6 servings Rikki Snyder for The New York Times Radish Sandwiches With Butter and Salt Recipe from "Root to Leaf" Adapted by Sam Sifton 10 minutes Makes Serves 4 Michael Graydon & Nikole Herriott for The New York Times. Food Stylist: Alison Roman. Frozen Melon With Crushed Raspberries and Lime By Alison Roman 15 minutes, plus 4 hours' freezing Makes 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Grand Green Aioli By Kay Chun 15 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018