1,163 summer recipes

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

Mughlai-style chilli chicken with whole cardamom, cinnamon, cloves, yogurt, saffron, coconut cream, and almonds. Aromatic North Indian curry simmered in ghee.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Easy drunken beans (frijoles borrachos) simmered with beer, jalapeños, garlic, tomato, and cumin. A smoky Tex-Mex side ready in 20 minutes.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Minute steak stew turns budget-friendly round steak into a hearty one-pot meal, dredged in seasoned flour, browned, then simmered with potatoes, carrots, peas, and a tomato-based broth. Old-fashioned comfort food.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.