1,108 summer recipes

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

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Pork ribs simmered tender then baked in a homemade cranberry barbecue sauce with brown sugar, chili sauce, apple cider vinegar, and Worcestershire. A holiday-worthy rib recipe.

Ozark-style beef stew slow-simmered with chili powder, cinnamon, cloves, and dried red peppers. A spicy, warmly spiced mountain stew with potatoes, carrots, and tomatoes.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.