2,298 summer recipes

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Mom's easy canned corned beef hash simmered with diced potatoes, onion, and milk, served alongside cooked cabbage. A nostalgic weeknight dinner that's ready in 40 minutes.

Panelle are Sicilian chickpea fritters: simmered chickpea-flour dough chilled, cut into rounds, deep-fried golden, and dusted with lemon-zest-peppered almonds. Street food from Palermo.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Frozen apricot yogurt made with dried apricots simmered in orange juice and blended with low-fat yogurt. Just 4 ingredients, no ice cream maker needed.

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.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Indian-spiced sweet and sour okra simmered with garlic, cumin, turmeric, and lemon juice. A vibrant vegan side dish that turns okra skeptics into believers in 40 minutes.