34 Authentic Summer Recipes from Around the World

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

My Favorite Avocado Salad

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas

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

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

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

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

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

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

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

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

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

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

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

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

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

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