5,033 summer recipes

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Vidalia onion barbecue sauce with ketchup, butter, apple cider vinegar, mustard, and Worcestershire. A sweet Southern-style BBQ sauce simmered in just 15 minutes.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.

Hearty eggplant spaghetti sauce with roasted eggplant cubes, sautéed mushrooms, garlic, and red wine simmered into jarred marinara. Vegetarian, freezer-friendly, ready over pasta.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Punjabi-style Kali dal slow-simmered with black gram, red kidney beans, ginger, cardamom, and a ghee-cumin tadka. Creamy, buttery, and deeply aromatic.