by Emily Lee in Recipes, August 6th, 2016
by T.K. Brady in Recipes, August 3rd, 2016
We’ve learned a valuable lesson this summer: Turning on the oven or stove during a heat wave is no way to live. Then again, neither is a diet of straight salads. If you’ve resigned yourself to choose between sweaty, miserable meal prep and monotonous bowls of leafy greens, we’re here to throw you a lifesaver. We’ve been hard at work planning no-cook summer meals to keep you cool and satisfied throughout the day. Here’s a sample menu to keep on hand for the next time temperatures rise:
You don’t need fried eggs and bacon to give yourself a morning energy boost. Rachael Ray’s Yogurt and Fruit Parfaits will fill you with protein and fiber without requiring you to fire up your griddle. If you have an abundance of fresh fruit on hand, try Ina Garten’s Fruit Salad with Limoncello; the silky lemon yogurt topping comes together in mere seconds.
by Emily Lee in Recipes, July 20th, 2016
The summer heat is peaking, and it’s getting harder to keep things cool in the kitchen. When you can’t bear to turn your oven on, look for other cooking methods to avoid eating raw at every meal (although, we do love a hearty dinner salad). Just when you think you’ve run out of creative juice, here are four techniques that make meal planning during the dog days of summer a breeze. Read more
by Allison Milam in Recipes, August 5th, 2015
Here at Food Network, we’re constantly dreaming up new ways to survive summer heat waves without relying on cold salads for every meal. Our best solution so far? No-cook pasta sauces. And it’s not just because they reduce the amount of time spent cooking over heat — though it is a huge plus. It’s because a good, raw sauce must add up to more than the sum of its parts. In most cases, that means the absolute freshest and most perfectly ripe ingredients. From light, clean-tasting pesto to juicy tomato sauce with olives and mint, here are six of our favorite ways to dress up pasta in the summertime.
When it comes to no-cook pasta sauces, basil is king. This simple, seasonal mixture of basil, garlic, pine nuts, olive oil and salty pecorino comes together in just five minutes in your food processor, no flame required. Even though it feels like a shortcut recipe, it certainly doesn’t taste like one.
by Foodlets in Family, Recipes, August 1st, 2015
We may look to pies, tarts and more as ways to showcase summer’s fruits, but these laborious, decadent treats are surely not the only ways. In fact, there’s another method of getting your fruit dessert fix: the trifle. Typically prepared with some variation of store-bought pound or angel food cake, plus berries and cream, these tiered creations are the no-cook, fruit-filled answer to what to serve for dessert at your next backyard hangout.
If you’re not looking to share your trifle, Giada De Laurentiis’ 30-minute Individual Strawberry Trifles (pictured above) are the way to go. After using a cookie cutter to cut out perfect circles in the pound cake, brush each slice with amaretto liqueur. Layer a few circular slices in a glass with homemade whipped cream and strawberries tossed with aged balsamic vinegar.
by Allison Milam in Recipes, July 30th, 2015
The idea of cooking a hot dinner in the summertime reminds me of asking my kids to clean up their rooms, because the answer to both is the same: “I’m too tired!” That’s why I love this list of cook-ahead or no-cook ideas for easy summer dinners. Each one is kid-tested by my own four rascals but delicious enough for every adult at the table to enjoy as well.
Capellini with Tomatoes and Basil (pictured above): Just another 5-star recipe from Ina Garten, this one has tender noodles soaked in sweet tomato juices. These noodles practically beg to be slurped, so have those napkins ready.
by Amanda Rettke in Recipes, July 29th, 2015
When your clothes are sticking to your skin and you refuse to be outside for more than 30 seconds, the last thing that makes sense is turning on the oven or stove. But here’s the thing: You still gotta eat, even on a hot day. When it’s too hot to turn on the heat, go for crazy-good No-Cook Summer Recipes that make it possible for you to still eat homemade breakfasts, salads, soups and more.
Start off your day of beating the heat by blending up Bobby Flay’s 5-minute Papaya-Banana Smoothie. With Greek yogurt, real fruit and ice cubes on board, this ice-cold healthy breakfast makes hot mornings a whole lot easier to deal with.
by Allison Milam in Recipes, May 15th, 2014
I am all about easy and fun this summer. We strive to spend as much time outside as possible, but when I am inside, in front of a hot oven is the last place I want to be. That’s why this recipe is a great one: It has a really fun and eye-catching design, and it is NO-BAKE!
This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, and a rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows.
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by Allison Milam in Recipes, April 17th, 2013
When it comes to favorite sides, FN Dish is on a no-cook kick. That means no stove, no oven, no grill, no Bunsen burner. Rather than charring, boiling or sauteing veggies down, we’re digging into a week’s work of no-cook sides that’ll breathe serious life into your weekly repertoire. Call it your last-minute “raw” cleanse before swim suit season, or just think it as a way of keeping things ultra-fresh.
Day 1: Despite its name, Pinto Bean Salsa Salad (pictured above) is more than just a condiment. Instead, it’s a chunky, spicy and colorful combination that’s good even without a tortilla chip.
Day 2: Some of the best no-cook sides just take some avid knife work. Take the Tomato, Onion and Cucumber Salad. After slicing the ingredients up, all there’s left to do is toss in an easy red-wine vinaigrette.
It seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.
Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)
Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.
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