1,135 summer recipes

This succulent pot roast is simmered to perfection in your very own slow cooker.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Pork pepper steak with tender simmered pork shoulder strips, green peppers, onions, and celery in a soy-tomato gravy. A classic Chinese-American comfort food served over rice.

A scrumptious beef dish that's simmered to perfection in your very own slow cooker.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Easy prep and a slow simmer bring this thrifty chili recipe together.

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Seared shrimp and bay scallops deglazed with white wine, simmered with fresh tomatoes and garlic, then tossed with spaghettini and garnished with basil. Italian Riviera flavors in 40 minutes.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.