Hi, Five Weeknight Dishers. It’s Krysten, this newsletter’s editor, stepping in for Emily.
It’s so hot, and I feel so lazy.
I recently moved out of my apartment of six years, and I’ve been house-sitting until I find the perfect place. It’s been glorious to dote on my friends’ plants and test out neighborhoods, but I’m never quite comfortable using another person’s kitchen as intensely as I would my own. So I’ve been living a low-cook lifestyle.
Still, a woman can’t live on takeout alone. (No matter how hard she tries.) The recipes below are all perfect for the temperatures (high) and my energy level (low). And if you need even more ideas, my brilliant colleagues Nikita Richardson and Tanya Sichynsky have assembled collections of no-cook and low-cook recipes for less-than-ideal kitchens — think: rentals! temporary living! — because they’re incredible at anticipating real life’s ups and down.
Em returns next week, and as for me? I’ll be all over this city, but especially on Instagram.
I love the combination of tomatoes and feta, especially when tossed with lemon and olive oil. But if you want something more substantial, there’s Ali Slagle recipe, which is inspired by Greek bouyiourdi and saganaki. Yes, you have to turn on the oven. But you only need a single sheet pan and 30 minutes, and dinner’s done.
Lara Lee takes all the comfort of instant ramen and makes it even cozier and more delicious, adding grated Cheddar, kimchi and fried eggs. As Han, a reader, writes, “The creamy/salty Cheddar plus the vinegary kimchi is a highly underrated combination.”
What better way to avoid a stinky kitchen than grilling outside? Melissa Clark cooks salmon quickly — in 2 to 5 minutes — and pairs it with charred lime and a dressing based on Vietnamese nuoc cham for a deeply flavored, hearty salad. (You can also make the fish in a 450-degree oven if you prefer!)
Hummus is my favorite go-to meal. Feeding just myself, I eat it with pita until I’m full. But to make it a more complete dinner, I top it with spiced ground meat or roasted cubed sweet potatoes. Best of all, this particular recipe from Michael Solomonov and Steven Cook, of the Philadelphia restaurant Zahav and many more, is lightning fast to prepare.