Chilled

Chilled Dinners for Crazy-Hot Days

The dish I keep on repeat all summer long is something I’ve come to call the Super Caprese. It’s just a caprese salad, that ultra-Italian combination of fresh tomatoes, mozzarella, basil, salt and olive oil, but made deluxe and regarded as a complete meal, with olives and capers added, maybe prosciutto and salami, and a fair amount of bread on the side. If summer is here, so is the Super Caprese.

Imagine my joy, then, when I saw Hana Asbrink’s new recipe for chilled silken tofu with tomatoes and peaches, inspired by caprese salads and hiyayakko, the Japanese dish of cold tofu adorned with toppings like ginger and shiso. That’s below, with two dishes that involve very, very minor cooking (and no ovens). There are two additional cold dinners, too, including one of my favorite summer recipes: Scarlett’s tuna salad, which Tejal Rao once wrote about for

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This Quick Chilled Soup Recipe Is Rich and Refreshing

ALL THAT BUZZ A drizzle of honey is optional here. But its sweetness, acidity and umami quality lend depth to high-summer tomatoes.



Photo:

JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY Tyna Hoang, PROP STYLING BY SOPHIE STRANGIO

The Chef: Ryan Bartlow



Illustration:

Matthew Cook

His Restaurants: Ernesto’s in New York City.

What He’s Known For: Cooking Spanish classics without compromise. Paying homage to regional traditions. Raising New York’s tapas game.

AS A YOUNG CHEF Ryan Bartlow chanced on the “El Bulli” cookbook by Spanish molecular gastronomist Ferran Adrià and was duly wowed. “I’d never seen food like this,” he said of the avant-garde recipes. Mr. Bartlow made his way to a triple-Michelin-starred restaurant outside San Sabastián, where he cooked complicated meals for a year.

While he was there, however, the Spanish cooking that captured his heart was more

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