1,451 summer recipes

Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

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.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Boiled spaghetti squash for a low-carb pasta substitute. Cut, simmer 30 minutes, scrape out the noodle-like strands. Diabetic-friendly side or pasta swap.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Char-grilled baby octopus simmered in red wine and olive oil.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Hot apple cider and cranberry juice simmered with cinnamon sticks, cloves, and orange peel, spiked with dark rum. A crowd-pleasing holiday punch that warms you from the inside out.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.