1,108 summer recipes

Chicken breasts simmered in apple juice with fresh pears and tossed with herb stuffing mix, all in one skillet. A cozy 4-ingredient fall dinner in just 35 minutes.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Shrimp spaghetti in a slow-simmered tomato sauce with garlic, basil, oregano, and a surprising kick of horseradish. A seafood pasta with depth you won't find in jarred sauce.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.