5,033 summer recipes

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.

New England boiled dinner with corned beef simmered until tender, then carrots, turnips, potatoes, onions, and cabbage cooked in the broth. A classic one-pot Yankee comfort meal.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Spiced prune walnut bread with simmered chopped prunes, cinnamon, cloves, and crunchy walnuts. Eggless quick bread with deep, jammy prune flavor and a tender whole wheat crumb.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Hearty Irish stew with browned beef, potatoes, carrots, celery, onion, and cabbage wedges simmered in beef broth. A simple, warming one-pot dinner.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Hearty sausage kale soup with potatoes and kidney beans simmered in chicken broth. A one-pot comfort soup that feeds a crowd and gets better the next day.