Welcome to Weekend Cook and Tell. Every Wednesday peruse the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week The Washington Post has devoted its food section to no-cook meals, i.e. the ones that require no stove or oven time. For residents of the Mid-Atlantic and all of the other areas of the country where temperatures have been in the mid-high nineties for a while now, this selection of cool recipes for punches, sandwiches, chilled desserts, soups, and smoothies is a refreshing relief.
For this week's challenge we want to hear about your coolest summer no-cook recipes. We're talking about the meal worthy salads, over-stuffed sandwiches, and chilled soups that keep you happy and sated all summer long without having to turn on the stove and heat the place up even more. We're looking for the tastiest low impact recipes you've got, the ones that could never make you break a sweat, no matter what the forecast says. This is the weekend to share your tomato-iest gazpachos, crunchiest raw food concoctions, and most lovely composted salads.
Show us photos of your cooling creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best hot weather recipes, ideas, and experiences next Wednesday.