5,033 summer recipes

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.

Spring asparagus soup with tender asparagus pieces simmered in milk or cream with butter and black pepper. A bare-bones four-ingredient soup that lets fresh asparagus shine.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Cinnamon chicken breasts simmered in a soy-teriyaki glaze with warm cinnamon and garlic. A four-ingredient pantry dinner with a sweet-savory hit that reads like takeout.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Cornbread chili is a one-skillet tamale-pie cousin: ground beef simmered with cumin, oregano, and tomato concasse, then crowned with a buttermilk cornmeal crust and baked golden.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.

Creamy chicken and broccoli simmered with cheese in one dish, then topped with biscuits and baked until golden. A hot, hands-off weeknight casserole the whole family eats.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.