1,163 summer recipes

Senator Barry Goldwater's no-frills chili recipe with ground beef, dried pinto beans, tomato paste, chili powder, and cumin. Five hours of low, slow simmering for deep, honest flavor.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Chickpeas simmered in a thick Italian tomato sauce with basil, oregano, and a surprising dash of cinnamon. Serve over pasta, rice, or mashed potatoes for a hearty vegan meal.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Slow-simmered beef stew with chili powder, cinnamon, and cloves gives this chuck wagon classic a warm Southwestern kick. Potatoes and carrots round out a hearty one-pot supper.

A hearty meatless three-bean chili with kidney beans, chickpeas, and refried beans simmered in beer and chicken broth. Topped with sharp cheddar and croutons. Feeds 6 to 8.

Um'Bido, an African spinach and ground peanut side dish simmered until tender and nutty. Just five ingredients for a simple, protein-rich plant-based dish with earthy, wholesome flavor.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Hearty chicken and cabbage soup with carrots, celery, and vegetable juice, simmered low in a Dutch oven. Paprika-seared chicken adds smoky depth to this warming, veggie-packed bowl.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.