1,451 summer recipes

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

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

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Seared shrimp and bay scallops deglazed with white wine, simmered with fresh tomatoes and garlic, then tossed with spaghettini and garnished with basil. Italian Riviera flavors in 40 minutes.

Homemade Kahlua: a five-ingredient DIY coffee liqueur with instant coffee, sugar, water, vodka, and vanilla. Simmered and bottled for cocktails, coffee drinks, and gift-giving.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Kompot w spirytusie, a traditional Polish 12-fruit compote with dried fruits, fresh apples, cranberries, cherries, and brandy. A Christmas Eve dessert simmered with warm spices.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.