1,451 summer recipes

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Beef and beer braise with chuck, mushrooms, onions, and bell peppers slow-simmered in beer with ketchup and mustard. Hearty pub-style stew that gets better as it sits.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

Skillet pork chops simmered in a smoky-sweet tomato sauce with green peppers, onions, and a touch of chili powder. Hearty, homestyle comfort food ready in under an hour.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Crockpot menudo, the traditional Mexican tripe and hominy soup made easy in the slow cooker. Tender tripe, posole, chile, and a calf's foot simmer all day into a rich, deeply savory bowl.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

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.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.