5,033 summer recipes

Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.

A smooth, homemade jellied cranberry sauce: cranberries simmered, strained silky, set with gelatin in a mold. The from-scratch answer to canned, and easy to make sugar-free for Thanksgiving.

Crockpot black bean veggie chili: black beans, sweet corn, peppers, and tomatoes simmered low and slow with cumin and cayenne. A hearty, high-fiber meatless chili that practically cooks itself.

Chicken Marengo, the classic French braise said to be created for Napoleon: flour-dredged chicken browned and simmered in white wine and tomato with mushrooms and a fragrant bouquet garni.

A silky cream sauce built on butter-sweated onion, pepper, celery, and garlic simmered in milk, thickened with roux, then strained smooth and enriched with cream. A versatile foundation sauce.

Homemade ketchup from scratch: fresh tomatoes, onion, and garlic cooked down and simmered with vinegar and spices into a thick, smooth, tangy-sweet ketchup. No corn syrup, all real flavor.

Pigs' ears salad simmers the ears with star anise and ginger until tender, then slivers them cold with carrots, cucumber, and plum sauce. A classic Chinese cold appetizer with gelatinous crunch.

Lemon orzo pilaf is a five-ingredient one-pot side of rice-shaped pasta simmered in chicken broth with basil and lemon zest. Ready in 30 minutes. Bright, simple weeknight starch.

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.

Mussels steamed over a simmering tomato-white wine sauce with oregano and red pepper flakes, served on pasta and topped with crumbled feta cheese. A Greek-inspired seafood pasta dinner for two.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

Steak roll-ups stuffed with a buttery bread and celery stuffing, browned in oil, and simmered for 2 hours in cream of mushroom soup gravy. Pounded round steak wrapped around a savory filling for a classic comfort dinner.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Jimmy's chili builds a from-scratch chili paste from whole dried chili pods, blended with browned beef, tomato sauce, oregano, cumin, and red wine. Slow-simmered for 3 hours into deeply spiced Texas-style chili.