2,354 summer recipes

Plantains simmered in coconut milk with curry powder, cinnamon, and cloves. A simple African and Indian-inspired side dish where the plantains absorb the spiced coconut sauce as they soften.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.