74 gold recipes

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Marak Perot Kar, an Israeli cold fruit soup with cantaloupe, strawberries, grapes, and apples simmered and pureed with lemon and orange juice. A refreshing chilled summer starter.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Tangy cold Vidalia onion dip with sweet-and-sour vinegar marinade. Overnight soaking transforms raw onions into a creamy, spreadable appetizer for crackers and crudités.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.