1,135 summer recipes

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Try this Italian-style pot roast which tastes wonderful when left to simmer all day in your crockpot.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

Hearty, chewy steel-cut oats simmered to creamy comfort in just 20 minutes. Top with butter, honey, fresh fruit, or cream for a wholesome breakfast that keeps you full all morning.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Refined beef stroganoff with Dijon mustard sharpening the classic sour cream sauce. Tender beef strips simmered in a butter-flour roux thickened with beef stock for restaurant-quality results.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.