5,033 summer recipes

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.

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.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

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.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.