The Sunday Pot Kitchen

Recipe development and writing

The Sunday Pot kitchen writes and reviews every recipe on the site. We choose slow, generous dishes from around the world and explain them step by step, with US and metric measures and realistic times, so they work in an ordinary home kitchen.

Their recipes

Bún chả in a white bowl: small grilled pork patties and slices of pork belly, caramel-brown with charred edges, in a thin amber dipping broth with strips of green papaya and carrot, minced garlic and rings of red chile, beside a plate of rice vermicelli bundles, a plate of lettuce, perilla, mint and cilantro, and a saucer of sliced chiles and lime

Vietnamese

Bún Chả: Hanoi Grilled Pork with Noodles and Dipping Broth

6 servings · 2 hr

Boiled jiaozi on a white porcelain plate with a thin blue rim: plump crescents pleated along the top, their thin, glossy wrappers showing the green napa cabbage inside, beside small white dishes of black vinegar with minced garlic and red chili oil with flakes, wooden chopsticks and a linen napkin on a dark wooden table

Chinese

Jiaozi: Boiled Chinese Pork and Napa Cabbage Dumplings

48 dumplings · 2 hr

A round bibingka in its scorched banana leaf lining on a dark wooden table, the top golden with charred black spots, rounds of salted duck egg with deep orange yolks baked into melted cheddar, a wedge cut out to show the pale, spongy crumb, beside a heap of fresh grated coconut, an enamel mug of hot chocolate and a glowing star lantern behind

Filipino

Bibingka: Filipino Christmas Rice Cake in Banana Leaf

6 slices · 1 hr

A round, layered causa limeña on a white plate on a terracotta tile table: two thick bands of vivid yellow potato around a layer of avocado slices and shredded chicken in mayonnaise with flecks of red onion, topped with a quarter of hard-boiled egg, a purple-black olive, parsley and a dot of yellow sauce, with lettuce and a lime wedge beside it and a second causa behind

Peruvian

Causa Limeña: Peru's Layered Yellow Potato Starter

6 starters or 4 mains · 2 hr 15 min

A deep oxblood-red baking dish of Southern cornbread dressing on a worn wooden table, the top craggy and golden-brown, one corner scooped out with a spoon to show a moist yellow inside flecked with celery, onion and sage, with fresh sage leaves, a bowl of cranberry sauce and an orange napkin nearby

American

Southern Cornbread Dressing from Scratch, for Thanksgiving

10 servings · 1 hr 50 min

A wide terracotta bowl of thick ribollita on a pale grey stone table: a khaki-green bread and bean soup with dark ribbons of cavolo nero, whole white cannellini beans, carrot and potato, topped with a pool of green-gold olive oil, black pepper and rings of raw red onion, with a spoon in it and a jug of oil and a torn loaf behind

Italian

Ribollita: Tuscan Bread, Bean and Cavolo Nero Soup

6 bowls · 3 hr 15 min

A dark brown stoneware bowl of Cullen skink on a grey-blue painted table: a pale ivory, milky soup with large flakes of white smoked haddock, soft potato cubes, onion, chopped parsley and chives and a knob of melting butter, beside a slice of buttered crusty bread and a spoon on a linen napkin

British

Cullen Skink: Scottish Smoked Haddock and Potato Soup

4 servings · 50 min

Japanese

Japanese Curry Rice: Kare Raisu with a Homemade Roux

4 servings · 2 hr 35 min

A brown glazed clay bowl of birria de res on a dark wooden table: chunks of braised beef and a bone-in piece of shank in a brick-red consomé with a thin orange-red sheen of fat, topped with finely diced white onion and chopped cilantro, with lime wedges, a stack of warm corn tortillas in a cloth and a small dish of dark red chile salsa beside it

Mexican

Birria de Res: Jalisco-Style Beef Birria in Red Consomé

6 servings · 12 hr

Egyptian

Molokhia: Egyptian Green Soup with Garlic and Coriander

4 servings · 1 hr 30 min

Egyptian

Ful Medames: Egyptian Slow-Stewed Fava Beans for Breakfast

6 servings · 5 hr 50 min

Gulab jamun in a cream bowl with an indigo floral border on a dark teak table: round, glossy mahogany-brown dumplings half-sunk in thin golden syrup with saffron threads, topped with pistachio slivers and dried rose petals, one cut in half to show a soft, spongy pale crumb, with a brass spoon and green cardamom pods beside the bowl

Indian

Gulab Jamun: Soft Khoya Dumplings in Cardamom Rose Syrup

20 pieces · 3 hr 15 min