4,893 summer recipes

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.

Browned chicken pieces simmered with dried lentils, tomatoes, celery, and white wine until everything is meltingly tender. A hearty, protein-packed one-pot meal that practically cooks itself.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Yankee brisket pulled barbecue makes tender pulled BBQ without a smoker: brisket slow-roasted with liquid smoke, chilled, shredded, then simmered in a homemade tangy-sweet-spicy sauce. A make-ahead crowd-pleaser for sandwiches.

Penne arrabbiata with a vodka cream sauce: tomatoes, red pepper flakes, garlic, and vodka simmered with heavy cream and tossed with penne and Parmesan.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.