2,298 summer recipes

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Chunky beef chili with cubed steak, kidney beans, green olives, and an unexpected twist of caraway and sesame seeds. Slow-simmered for deep, complex heat.

Puttanesca sauce with briny olives, capers, and red pepper flakes simmered in crushed Roma tomatoes and tossed with spaghetti for a bold, punchy weeknight pasta.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.