4,893 summer recipes

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.

Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that's worth the constant stirring.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.

Shell-on shrimp simmered in a herby Worcestershire and white wine sauce over garlicky angel hair pasta. Paprika, rosemary, and thyme infuse every strand in this soul-warming shrimp pasta dinner for four.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

New England creamy clam chowder steams fresh littlenecks for their broth, then simmers with salt pork, potatoes, onions, and half-and-half. The classic from-scratch version, no canned shortcuts.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.