5,033 summer recipes

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird's eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Kare Ikan, an Indonesian fish curry simmered in coconut milk, tamarind and a fragrant spice paste of lemongrass, turmeric, ginger and chili. Finished with cool cucumber and fresh mint.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.