for wheat is wheat

he wouldn't have left.

that's the problem.

if neil ran, andrew would understand.

if neil was hiding, andrew would find him eventually.

if neil was dead, at least there would be an answer.

The heat’s been brutal this summer but we still gotta eat! If you’re like me, heat might suppress your appetite, and the last thing any of us want is to sweat over a hot stove and oven when it’s already boiling outside. Here are some of my favorite hot-weather recipes to keep hydrated and fed with when the weather is unbearable! (All recipes should be un-paywalled).

NYT’s best gazpacho (lives up to its name!!)

Persian cold cucumber soup (if you like tzatziki you will like this!)

Eric Kim’s cold noodles with tomato (infinitely riffable Korean flavor profile — for a creamier and less brothy take, try these cold sesame noodles too)

Vietnamese chicken and herb salad (this is an excellent time to get a rotisserie chicken so you don’t have to turn the oven on)

Radish sandwiches with butter and salt (and in a similar vein, if you dig this flavor combo you should try this Polish cottage cheese dip on some good rye bread or even crackers)

It’s still a little early in the season, but you can never go wrong with a BLT (or, if you don’t eat bacon, try this tomato furikake sandwich in its place)

Infinite iterations of pasta salad! You can use anything you got but here is a template I like.

Assorted dense bean salads. This back pocket canned salad is a weird combo of jarred ingredients but it slaps, this hoagie-inspired one is super satisfying, and cowboy caviar is a classic for a reason.

Poke bowls! Canned tuna mixed with some kewpie mayo and sriracha is a budget-friendly riff on the usual ahi and makes everything taste like a spicy tuna roll, but use whatever proteins you like, this is more of a loose template.

the amounts are mostly approximate, use your judgement as needed

5 lbs potatoes (i use yukon gold)

1/2 to 1 jar of pickles (i like clausen)

1 onion

6 stalks of celery

2 tablespoons pickle juice (or white vinegar)

4 tablespoons mayo

1 teaspoon paprika

salt and pepper to taste

boil potatoes (i like to cut them first into bite sizes and leave on the skin)

chop onion, celery, and pickles and add to large bowl

mix mayo, pickle juice, paprika until desired consistency, add more mayo if you want thicker, add more pickle juice to make thinner.

when potatoes are able to be stabbed easily with a fork, drain them in the sink and then add them to other ingredients and pour on the dressing. mix and voila!