2,354 summer recipes

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

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.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Hearty lentil soup with potatoes, carrots, tomatoes, garlic, and oregano in chicken broth. A dump-and-simmer recipe that feeds 10 with almost no active cooking time.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

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

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.