5,033 summer recipes

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Slow cooker Italian beef sandwiches: chuck roast braised tender, shredded, and simmered with tangy pepperoncini, sweet peppers, and garlic, then piled on Italian bread. Feeds a crowd.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Old fashioned oatmeal raisin cookies with plumped golden raisins, cinnamon, and chopped nuts. Soft, chewy drop cookies using the raisin simmering liquid in the dough.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

Browned pork chops simmer over curry-spiced rice with raisins and slivered almonds in tomato sauce. A one-skillet dinner with sweet, savory, and nutty flavors in every bite.

Beef porcupine meatballs with rice, simmered in marinara sauce and beef consomme. A retro family dinner where the rice pokes out like little quills.