5,033 summer recipes

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Rigatoni with Italian sausage, red wine, olives, and peppers tossed in a quick simmered spaghetti sauce. A hearty one-skillet pasta dinner with bold Italian flavors.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

One-pot pork chop supper with potatoes and carrots simmered in tomato soup with Worcestershire and caraway seeds. A complete skillet dinner with almost no cleanup.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.