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37 Authentic Summer Recipes from Around the World

Add global flavor to your summer without leaving the house! These classic dishes from around the world will cool you off during the hottest time of year.

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Lime And Dill Chimichurri Shrimp Exps Toham20 91004 B10 29 6b

Lime and Dill Chimichurri Shrimp

Argentina:
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor and makes it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
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Pico de Gallo

Mexico:
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it’s best to serve it the same day that it’s made. —Jeannie Trudell, Del Norte, Colorado
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Lemon & Dill Shrimp Sandwiches

Norway:
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
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Tomato-Garlic Lentil Bowls

Ethiopia:
An Ethiopian recipe inspired this feel-good dinner that’s tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
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Zucchini Panzanella Salad

Italy:
I learned how to make panzanella from my friend’s grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It’s also a great way to use day-old bread and your garden’s bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
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Watermelon Gazpacho

Spain:
This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It’s so refreshing—guests will love it. —Nicole Deelah, Nashville, Tennessee
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All-American Pie

United States:
With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn’t call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. —James Schend, Editor, Taste of Home
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Vietnamese Pork Lettuce Wraps

Vietnam:
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
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German Brat Seafood Boil

Germany:
The grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that’s always a hit with my family. —Trisha Kruse, Eagle, Idaho
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Caribbean Island Coleslaw

Saint Kitts:
After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I’ve taken it to so many events, and it’s always a hit. —Noreen McCormick Danek, Cromwell, Connecticut
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Chicken Tikka Masala

India:
This Indian-style chicken masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
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Steamed Mussels with Peppers

Belgium:
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Chicken Paella

Spain:
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Israeli Pepper Tomato Salad Exps Fttmz19 27403 B03 05 9b Rms 3

Israeli Pepper Tomato Salad

Israel:
This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety…you can add foods like olives, beets or potatoes. —Sandy Long, Lees Summit, Missouri
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Pork & Vegetable Spring Rolls

Vietnam:
I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
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Dutch Baby Pancake with Strawberry-Almond Compote

Netherlands:
Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
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Nicoise Salad

France:
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal. —Marla Fogderud, Mason, Michigan
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Caribbean Curried Chicken

Virgin Islands:
Having grown up in the Virgin Islands, I’ve eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It’s delicious served over rice. —Sharon Gibson, Hendersonville, North Carolina
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Quick Tacos al Pastor

Mexico:
My husband is a high school football referee and gives my version a thumb’s up. —Lori McLain, Denton, Texas
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Beef Suya

Nigeria:
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that’s popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. —Elena Iorga, Helena, Montana
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True Shrimp Creole

United States:
A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend. —Johnnie McLeod, Bastrop, Louisiana
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Colorful Avocado Salad

Brazil:
I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad. A friend gave me the idea for this recipe while we were discussing salads. —Bev Lehrman, Gijoca, Brazil
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Slow-Cooker Butter Chicken

India:
This slow-cooker butter chicken recipe is similar to a Middle Eastern version I’ve had. I spent several years there eating a variety of Middle Eastern and Southeast Asian food. Butter chicken was one of my favorite dishes while I was there! —Shannon Copley, Upper Arlington, Ohio
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All-American Hamburgers

United States
We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
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Roasted Beet Jam

Russia:
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it’s easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift. —Susan Asanovic, Wilton, Connecticut
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Classic Ratatouille

France:
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
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Indian Spiced Beefy Lettuce Wraps Exps Gbbz20 237884 C10 16 7b 4

Indian-Spiced Beefy Lettuce Wraps

India:
I love Indian flavors. I almost always have coconut milk, a jar of mango chutney and garam masala seasoning in my pantry. When I am short on time, but want something with spectacular flavor, this is one of my go-tos. If you want to go more Asian with this, use hoisin sauce in place of the mango chutney, and Chinese five-spice powder in place of the garam masala. —Noelle Myers, Grand Forks, North Dakota
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Coconut Mango Bread Pudding with Rum Sauce

Puerto Rico:
All of the fun flavors of Puerto Rico come together in a dessert that’s both exotic and familiar. Topped with a brown sugar rum sauce, it’s even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
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Classic Red Beans N Rice Exps Cimz19 13610 E09 05 4b

Classic Red Beans N Rice

United States:
After 25 years in a place where Cajun cooking is common, we’ve come to rely on this staple menu item. If you’ve never tried red beans and rice before, I assure you’ll like this recipe. —Jackie Turnage, New Iberia, Louisiana
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Sour Cream Cucumbers

Hungary:
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
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Kimchi Fried Rice

Korea:
Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a great use for leftovers, too. You can freeze this recipe for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn’t dry out. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Bohemian Kolaches

Czech Republic:
This recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make this dish for my own family for special occasions. —Maxine Hron, Quincy, Illinois
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Peppered Cilantro Rice

Puerto Rico:
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. —Laura Lunardi, West Chester, Pennsylvania
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Giardiniera

Italy:
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Kansas City-Style Ribs

United States:
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
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Tandoori Chicken

India:
A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. —Dena Leigh at Amici’s Catered Cuisine, Oldsmar, Florida
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Greek Sausage and Peppers

Greece:
This Greek sausage and peppers meal is an old family favorite. I make this a lot throughout the year; all you do is toss your ingredients in the slow cooker. It also makes the house smell amazing. —Debbie Vair, Wake Forest, North Carolina

Christina Herbst
Christina is an Assistant Editor for Taste of Home, specializing in content creation and SEO optimization. She enjoys trying out local foodie restaurants and coffeehouses and adding copious amounts of garlic and cheese to any recipe she can get her hands on.
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