It’s another scorching day in NYC and we’re laying low at home, spread-eagle on the couch, trying to catch as much air as possible from the oscillating tower fan.

The oppressive heat doesn’t mean we don’t eat, though.

In fact, Francisco’s been turning some impressive dishes out of the Collazo Kitchen the past few days, and we thought we’d share some of his cool cooking tips to see you through the hot weather.

*Avoid stove-top cooking: Lots of great, filling meals can be produced in a creative kitchen without using the stove. Last night, Francisco made a big batch of gazpacho with tomatoes from the Union Square Greenmarket. Raw vegetable salads with fruit vinaigrettes have been keeping us cool and full without adding to the heat index of our non air conditioned apartment. Fruits from the fridge– juicy melons, kiwis, and mangoes–are great between-meal snacks, especially when served with a squeeze of lime and a little bit of chile, Mexican style. One of our favorite summer meals that doesn’t require a stove is an avocado half filled with tuna or salmon salad.

*Make your dishes go the distance: That big batch of gazpacho will see new life recycled as a cool, spicy topping for homemade pasta and a dipping sauce for mini pita breads. Lots of food can be reinvented in a new dish without having to expend precious energy cooking up an entirely new meal.

*Practice passive cooking: If you do use the stove, wait until late at night. Pop a whole chicken or a small turkey into a clay pot and allow it to roast slowly all night long. In this way, you take advantage of the cooler hours to do your hot cooking. In the morning, you’ll have a fully cooked bird that you can debone for chicken or turkey salad. Again, let the base ingredients go the distance. Chicken salad isn’t just celery, onions, mayo, and paprika; experiment with some Indian or African spices.

*Go light at happy hour: If you don’t have happy hour at home, we highly recommend the practice. If you do, diversify your repertoire with some summery liqueurs. Our favorites are PAMA Pomegranate Liqueur, St. Germain, and Soho Lychee Liqueur, but we’ve also experimented with Domaine de Canton Ginger Liqueur and Creme de Violette.

In the wine department, our summer favorites are Vinho Verde, Prosecco, and Albarino. All of these can be sourced at our favorite NYC wine and spirits store, Astor Wines & Spirits. Be sure to drink in moderation.

For non-drinkers, flavored seltzer water spritzed up with fresh fruit (either whole or muddled) and a mint leaf or two are amazingly refreshing.

What are your tips for cooking cool? Leave a comment below!

Ice Photo: Kevin Saff (creative commons)

Strawberry Photo: LemonSplashPhotography (creative commons)

Video Clip: “Women on the Verge of a Nervous Breakdown” by Pedro Almodovar; clip from YouTube, courtesy of AfterLou