4,893 summer recipes

Fragrant North Indian chicken curry built on toasted cumin, cardamom, and cloves with a rich tomato-onion masala base. This home-style Dhawan family recipe simmers tender chicken breast in warming spices in under 45 minutes.

Old-fashioned pinto beans simmered low and slow with bacon drippings, a pinch of sugar, and salt until creamy and tender. Nana's humble, smoky pot of Southern beans, just like she made them.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Beef taco skillet browns ground beef, then simmers it with tomato soup, salsa, and torn tortillas into a saucy one-pan supper crowned with melted cheddar. A 25-minute weeknight Tex-Mex dinner.

Ground turkey and black beans simmered with chili powder, cumin, oregano, and picante sauce thickened with cornstarch for a rich, saucy bowl. This 30-minute turkey chili is lean, high-protein, and loaded with Southwestern heat.

Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.

Traditional giblet gravy made from turkey giblets simmered into stock, combined with pan drippings and thickened with a butter-flour roux. A rich, from-scratch Thanksgiving gravy with real turkey flavor.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Roast pork loin rubbed with sage, salt, and pepper, served with a spiced cherry sauce of tart cherries simmered with cloves, cinnamon, vinegar, and lemon juice. A holiday-worthy roast.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.