5,033 summer recipes

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Vegetarian stuffed cabbage leaves filled with creamy mashed potatoes, sautéed mushrooms, and onions, simmered in crushed tomatoes. A hearty, meat-free comfort food that satisfies.

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.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

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.

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Middle Eastern lamb stew with allspice, cinnamon, turmeric, mushrooms, and plump raisins in a tomato-sherry broth. Boneless lamb shoulder simmered tender with warm spices.

Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.

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.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

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.