1,170 summer recipes

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.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Pork chops simmered in a sweet-savory sauce of brown sugar, ketchup, garlic, and beef bouillon, finished with a sour cream gravy. A comforting, old-school braised pork chop dinner.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Ninfa's green sauce is the legendary Houston Tex-Mex table dip: simmered green tomatoes, tomatillos, and jalapeños puréed with avocado, cilantro, sour cream, and garlic. Pale jade, creamy, dangerously dippable.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.