Letter from the Editor: How to Cook and Still Stay Cool in July

Take your cues from the cold kitchen in the dog days of summer

In app

Julie Myers

Community member

www.instagram.com/julie.e.myers

We’ve made it to peak summer and are basking in its many fabulous perks: Weekend trips to the beach, fridges stocked with the makings for spontaneous spritzes, ice cream trucks, and peaches so ripe their juice dribbles down your chin.

By this definition, the height of summer is utterly perfect. But there’s a catch: It’s also the point at which we usually give up on cooking—it’s simply too hot to turn on an oven or hang out over the stove without breaking a serious sweat.

But there’s an alternative to abandoning your kitchen until fall comes. It’s the cold kitchen—call it the garde manger, if you’re feeling fancy—and the no-cook, no-bake, easy-as-pie recipes that will leave you fresh as a daisy even on the most sweltering summer afternoon. For our July issue, we’re inviting you to join us there, where we’ll stay cool and well fed, despite all odds.

A sneak peak of what’s to come

This month, we’ll walk you through our new go-to recipes for entertaining or your weeknight routine, with little-to-no heat required. From tapas and antipasti platters, to cold soups, to every way to make a spritz beyond Aperol, you’ll be cool as a cucumber straight through September.