2,298 summer recipes

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Mom's mango chutney made with green mangos, raisins, walnuts, brown sugar, and white wine vinegar simmered until thick and jammy. A simple homemade chutney with just 30 minutes of cooking.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Bonchi is a quick Sri Lankan curried beans dish simmered in coconut milk with cumin, turmeric, curry leaves, and fresh chilies. A simple vegetarian side ready in 40 minutes.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

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.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

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.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.