Posted by Adam Kuban, June 14, 2008 at 7:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This is one of my favorite two-pan recipes. A griddle pan does double duty on the chicken and the asparagus here. I found it in Jamie Oliver's Cook with Jamie and have added it to my own repertoire, with a couple tweaks. What's nice about it is that you can prep the potatoes while the chicken's going at it in the oven, so there's not too much going on at once.
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Posted by Adam Kuban, May 24, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
In case you hadn't noticed, it's Memorial Day weekend here in the U.S. of A., and like all red-blooded hoot-hollerin' Americans, I plan to do my share of grilling this weekend.
This is one of my favorite grilled chicken recipes. It's got the flavors of Southeast Asia built right in, flavors that seem to do very well over the flame.
I typically halve this recipe when making it for myself. But for the weekend, I'm sure you're having people over or hanging out in a crowd, so following it as-is, with two chickens, should do it for you.
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Posted by Alaina Browne, May 17, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
One of my go-to cookbooks is Indian Home Cooking
by chef and author Suvir Saran. I love Saran's simple approach to Indian cooking adapted for American kitchens, and I've never been disappointed by his recipes. This recipe for Goan Shrimp Curry is adapted from his second book, American Masala: 125 New Classics from My Home Kitchen
. To really make this dish sing, don't skip the curry leaves. You can find fresh curry leaves at most Indian food stores, usually in plastic bags in the refrigerator.
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Posted by Adam Kuban, May 10, 2008 at 5:00 PM
I'm sure a good deal of you already have dinner plans for tomorrow night, what with Mother's Day and all. Since I'll be about 1,200 miles from my own mom tomorrow, I thought I'd make a batch of one of my favorite childhood dishes as a sort of culinary tribute in absentia. Wait, that doesn't make any sense. I guess I just want to eat somethign to remind me of home tomorrow night. So I'm going to share this recipe for Beef Stew that my mom often made (and probably still does).
And for anyone who likes to quibble with recipes, now's not the time. It's my mom's, it's Mother's Day weekend, and anyone giving guff is on a fast road to Banyourassville. ;)
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Posted by Adam Kuban, May 3, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While the unofficial start to grilling season, Memorial Day, is yet to come, it's May, so what the H. And, to conflate two hallmarks of May, I think I'm going to fire up my own grill for the following recipe; it's adapted from a Rick Bayless recipe I clipped at some point, and I figure it's somewhat appropriate for Cinco de Mayo, which, for the non-Spanish-speaking folks in the audience, is this Monday, May 5. So check your propane tank or stock up on some coal and viva la grilling!
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Posted by Adam Kuban, April 26, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I don't know how it happened, but my favorite dish from my go-to neighborhood Italian restaurant happens to be a simple concoction of penne tossed with some good olive oil and some sautéd garlic and broccoli—all topped by a grilled chicken breast. I always picture it as their sop to dieters or calorie-concious diners, and I always feel like it's akin to ordering steak at a seafood joint.
I order it because over the past year or so, I've started getting the acid reflux after eating heavily tomato-sauced foods, and this lightly treated pasta preparation appeals to me. The price, however, does not. (I'm embarrassed to even mention it here because it's ludicrous for what actually goes into it.)
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Posted by Adam Kuban, April 19, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
It's finally starting to get up into the 70s in my neck of the woods, and this weekend looks like it'll be the first truly nice and warm one we've had this spring. It's the kind of weather that draws me out of the kitchen and out to the park or for a bike ride—basically anywhere but the kitchen.
But, a person's gotta eat, and this pasta is good in many ways for a Sunday when you don't want to spend much time at the stove. First, it takes advantage of asparagus, which is in season now; second, it's quick, so you can take advantage of the lengthening days; and third, it's moderately light, so you won't feel like a lead weight afterward.
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Posted by Adam Kuban, April 12, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
When I've overdone it during the week, I like to keep things simple on the weekends. And this week I overdid it, with two burgers* in one night, a fair amount of drinkin', and a three-second ride on a mechanical bull. The easy comfort of risotto bianco is sounding really good right now. The recipe that follows is adapted from the one in Alice Waters' book The Art of Simple Food. It doesn't really say in her book, probably because it's second nature to Ms. Waters, but with something as basic as risotto, you really have to use good-quality ingredients. Homemade chicken stock is ideal. I have some in my freezer, so I'm going to hit my stash for this. And I'll just pick up a good Italian Parmigiano.
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Posted by Adam Kuban, March 29, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I don't know what did it, but this past week I'd been craving a good sloppy Joe. Luckily, I had just the recipe for these tangy-sweet sandwiches.
You see, a couple years ago, I had a similar craving, but I wanted to avoid whatever weirdness might be in those canned mixes. I was thinking aloud about this around a coworker at the time, and the following week, out of nowhere, she dropped off a hand-written recipe on my desk for "Hamburger Goo." I'm not going to lie and say it's faster than opening a can and pouring, but really, all you have to do is dice some onion and chop some celery and you've done the heavy lifting. After that, it's just a matter of browning some ground beef and measuring out some basic pantry staples.
If you're a fan of the canned stuff, this recipe is a pretty close approximation, and you can feel all the better for it knowing exactly what goes into it.
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Posted by Adam Kuban, March 22, 2008 at 3:00 PM
If you're celebrating Easter, you've probably already got plans for tomorrow night's supper, but if not, I've found this recipe, adapted from The River Cottage Meat Cookbook by Hugh Fearnley-Whittingstall, ideal for a Sunday afternoon. I'm posting it a little ahead of schedule, just in case you want to get to the butcher and grab some lamb shanks. Because you're braising the shanks—a great way to handle a cut that can otherwise be easily overcooked—you've got time to go out and attend church or visit with family while the oven does most of the work. Once the lamb is tender, it's only a matter of finishing the sauce and serving with some appropriate sides. I like this one because I can still do lamb without cooking a very large piece or going through a large amount of fuss to have a taste of this traditional Easter dish.
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Posted by Adam Kuban, March 15, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'm on a pork kick with Sunday Supper lately. This is one I've made for a small dinner party and it turned out admirably. I've only ever made it for a dinner party because it's a darn big roast for only one or two people, which is usually the number sitting down for dinner in my house. It's from Seattle chef Tom Douglas's Big Dinners (look at that title—what'd I tell you?), and he recommends serving bread dumplings with it. It's all I can do to manage a roast like this, so I'd probably do something a little less time-consuming, like mashed potatoes. Whatever you serve with it, though, make sure it's gravy-friendly, because even after pouring a quarter of it over the pork, you'll still have an ample supply.
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Posted by Adam Kuban, March 8, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
If you've been following along this week, you might know that I picked up a panini press for the office and have been using it to cook lunchtime sandwiches like a madman. Well, this crazy appliance also doubles as an electric grill, so I'm eager to try my hand at some recipes that require the use of either an outdoor grill or a grill pan on the stove. I figure the press/grill/griddle will work almost as well as a grill pan, which is what I would have to use (if I had one) on such a cold and rainy weekend. This recipe is for a dish that I'm going to try this week—Vietnamese-style grilled pork. While the first half of it requires the use of a stove, it's one that I've only ever finished over coals. The new electric grill worked like a charm for panini, so it's time to force it into some new territory.
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Posted by Adam Kuban, March 1, 2008 at 5:30 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Brian Halweil's thoughtful words on braising yesterday had me searching Serious Eats for a boeuf Bourguignon recipe to offer up to readers. Until now, the dish was missing from this site's recipe box. Below is a preparation I've had some luck with a few times in the past. It's adapted from Susan Spungen's Recipes, a Collection for the Modern Cook. As Brian pointed out, winter is the perfect time for braising, and boeuf Bourguignon is one of the most iconic braised dishes out there.
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Posted by Adam Kuban, February 23, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While I was talking to my mom on a visit home recently, she reminded me that I used to call beef stroganoff "beef goofy."
"Why?" I asked. She had no idea. I don't know either, but that crazy name conjures up all sorts of comfort food memories for me and is one of my favorite meals to wind down the weekend with.
When I was a kid, our family used to make the sauce from a package, but when I started cooking for myself, I found it wasn't that much harder to do it from scratch. In fact, the hardest part for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually prepare the noods ahead of time, like my mom did, and let them sit in the colander in the sink until the sauce is ready to serve. If you're a little slow with the sauce-makin', just give the noodles a quick heat for a half a minute or so in the nuker.
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Posted by Adam Kuban, February 16, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!
I'm actually on a mini vacation in Ithaca, New York, as I write this, and, ladies and gents, it is cold here. And that's got me thinking of hot, comfort food so I thought I'd share this chicken pot pie recipe that I like to make. It follows, after the jump.
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Posted by Adam Kuban, February 9, 2008 at 7:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!
I only discovered the Silver Palate Cookbook after joining Ed Levine here at Serious Eats. He recommended it early on as indispensible. But it wasn't until the 25th Anniversary Edition came out that I actually picked up a copy. And now, whenever I'm at a loss for dinner or want to beef up my recipe repertoire, I turn to it.
One of my favorite quick and easy recipes from it is this one for Tortellini with Gorgonzola Cream Sauce. I actually haven't made it in quite a while, but Jamie Forrest's recent blue cheese dip post—and the fact that he stopped by Serious Eats HQ with samples of it (thanks, Jamie!)—has me hankerin' for this pasta dish again.
The book's authors recommend it as either a first course or light main, and I generally make it as a main, accompanied by a simple salad and some good oven-warmed crusty bread. It makes enough for six servings, which is too much for one or two, so if you find yourself with leftovers after making it tomorrow night, you'll have a couple lunches or dinners for next week.
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Posted by Adam Kuban, February 2, 2008 at 5:00 PM
You've probably already got dinner plans for tomorrow night,but this one might work if you don't -- or if you want to really impress your Super Bowl party guests. It's adapted from The Art of Simple Food, and you should probably get started on it, oh, about now.
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Posted by Adam Kuban, January 19, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
As the name of a recipe, I've loved "Country Captain" since first reading about it I don't know when. It sounds so quaint and of-another-time, leading to speculation about who the original captain was and, stretching it, what he may have looked like—I imagine him as a combination of the Gorton's fisherman and Colonel Sanders.
I was reminded of this dish recently while reading through David Kamp's The United States of Arugula, which gives an interesting history of "the American food revolution." In a footnote, Kamp mentions that "the curry craze may well have been instigated, or at least stoked, by the Associated Press's widely read Cecily Brownstone, who started at AP in 1947 and was most famous for her recipe for Country Captain, a chicken dish served in a curry sauce studded with almonds and currants." The recipe, Kamp says, is thought to have come from Savannah, Georgia, and a nineteenth-century sea captain there who had visited India.
This article about Brownstone and the dish she made famous, however, offers a different origin story—and illustrates just how closely Brownstone presided over the recipe's history and various interpretations:
"Using a breast, can you imagine?" she said in a recent telephone interview. "I don't want to give names—I really don't want to get into that—but can you imagine that someone actually used cream? Cream! And they called it 'Country Captain'! It is very discouraging."
The recipe I'm going to attempt, given in James Beard's American Cookery, is Brownstone's. I'm adapting it here for this week's Sunday Supper.
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Posted by Ed Levine, January 12, 2008 at 6:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'm a roast chicken freak, so I was immediately drawn to Simon Hopkinson's Roast Chicken and Other Stories
Hopkinson's book has become a surprise best-seller, and why not? The British magazine Waitrose Food Illustrated calls it "the most useful cookbook of all time." Now there's a blurb.
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Posted by Ed Levine, December 30, 2007 at 8:37 AM
This Mario Batali pasta recipe for Linguini alle Noce (with Walnut Sauce) is so delicious, so simple, and so inexpensive it is the perfect Sunday dinner (or brunch for that matter) for everyone, from college students looking to rustle up a little grub to avoid eating at the dining hall, to harried urbanites like me looking to produce a satisfying meal for their family quickly and easily, Of course most college students are home now for the holidays, so I told my 20 year-old son Will that he should make this for his friends on New Year's Eve. The walnuts and the bread crumbs are an inspired combination. Mario says in the headnote in Holiday Food that when the noodles are cooked and then dressed just right they taste great even at room temperature.
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Posted by Ed Levine, December 22, 2007 at 5:35 PM
Edna Lewis' food to me was the essence of soul and comfort, and this simple Sunday supper of Baked Tomatoes with Crusty Bread reflects her elegant, simple aesthetic perfectly. I guarantee when you serve this dish to friends and loved ones there will be nary a crust left. Though Edna envisioned it as a side dish, it can also feed four hungry folks as a main course accompanied by a substantial salad. Or serve it as a side dish with roast pork.
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Posted by Ed Levine, December 16, 2007 at 2:00 PM
I always love the idea of cooking Sunday supper for myself and Vicky and Will. Now that Will's off at college I still look forward to cooking a meal for Vicky on Sundays. Will's coming home tomorrow for winter break, so I will happily be cooking for three again. Today's Sunday supper recipe is Tom Colicchio's pan-roasted sirloin, adapted from Think Like a Chef. It's a simple preparation and guaranteed to satisfy anyone's carnivorous urges. Utilizing Colicchio's method guarantees a nice caramelized exterior and a tender, juicy interior.The recipe serves two, but it is easily doubled. Serve it with a baked potato with sour cream and a green salad.
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