5,033 summer recipes

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Old-fashioned pickled prunes simmered in a sweet vinegar brine with cinnamon, whole cloves, and allspice. A tangy-sweet condiment perfect alongside roasted meats or on a cheese board.

Shrimp spaghetti in a slow-simmered tomato sauce with garlic, basil, oregano, and a surprising kick of horseradish. A seafood pasta with depth you won't find in jarred sauce.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Classic Midwestern chili with ground beef, kidney beans, tomatoes, and a heavy hand of chili powder added in two stages. A no-fuss, simmered-low bowl that freezes beautifully.

Slow cooker Spanish rice with ground beef, tomatoes, green peppers, and chili powder. Dump it all in the crock pot and let it simmer for 6 to 8 hours.

Slow cooker pepper steak with beef strips browned and simmered in soy sauce, ginger, and onion, then finished with fresh tomatoes and green peppers. Served over rice or noodles.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Slow cooker onion soup with butter-soaked onions, cubed French bread, and chicken broth simmered low for up to 18 hours. Four simple ingredients, zero fuss, deeply savory results.

Rice tomato casserole layered with cheddar cheese and chopped olives, baked golden and bubbly. A one-pot rice dish simmered in tomato sauce with onion, garlic, and green pepper.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.