1,170 summer recipes

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Kapuska with kielbasa and bacon simmered in beer with sauerkraut. A rustic Polish-German cabbage stew with smoky sausage and a pinch of sugar to balance the tang.

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Hearty six-bean soup with lima, white, black, chickpea, pink, and kidney beans simmered with vegetables, fines herbes, and chicken noodle soup mix. Topped with Parmesan and tomatoes.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Candied pecans simmered in Dr. Pepper until the soda evaporates into a sweet glaze, then oven-roasted until crispy for a unique Southern snack.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

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

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.