15 Recipes for When It’s Too Hot to Cook.

A light and easy recipe for a no-cook tomato and white bean salad. Make it now before the season’s tomatoes disappear!

This green goddess tuna salad sandwich recipe is a revelation, bringing bright herbaceous flavors to an otherwise one-note meal.

These peanut butter bars are so easy to make and are ready to eat in 30 minutes or less.

From Ina’s book, The Barefoot Contessa Cookbook.

A hearty chicken stew with a nice balance of creaminess, warmth and tangy brightness.

So fresh, so simple, and so flavorful.

They’re full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken.

Cheesecakes are usually time-consuming. This one is much easier than the baked ones, and still delicious!

A 12 minute, no cook, giant couscous salad with sun dried tomato, feta, rocket (arugula), herbs and the nutty tastiness of chickpeas.

This creamy soup makes an indulgent but not too heavy meal on a hot summer day.

Whether it’s packed in sandwiches, eaten on its own or piled on top of nachos, pulled pork is the versatile main dish we can’t get enough of.

Think of this recipe as a base for all future slow-cooked fish recipes. Feel free to switch up the citrus you use, or lose it all together!

The salty, nutty and gloriously savory flavors of gim—the Korean roasted and seasoned seaweed—anchor this easy chickpea salad.

A refreshing summery salad with a tangy bite.

Bright and herby smashed chickpeas get spooned on garlicky toast that’s been smoothed with harissa yogurt to make the perfect vegetarian tartine.