Recipes Tagged “Sunday dinner”

Rawon in a deep pale pink ceramic bowl on a rattan placemat: cubes of dark braised beef in a thin near-black broth dotted with reddish oil, topped with short bean sprouts, scallion rings and fried shallots, with a plate of rice, a halved salted egg with an orange yolk, a dish of sambal, prawn crackers and a lime wedge around it

Indonesian

Rawon: East Javanese Black Beef Soup with Keluak Nuts

6 servings · 2 hr 30 min

Coq au vin in a round dove-gray enameled cast-iron pot on a worn oak table: bone-in chicken thighs and drumsticks stained deep mahogany by the wine, half sunk in a glossy dark sauce with button mushrooms, glazed pearl onions, golden lardons and chopped parsley, with a bowl of boiled potatoes, a glass of red wine, a linen napkin and a spoon beside it

French

Coq au Vin: Classic French Chicken Braised in Red Wine

6 servings · 2 hr 30 min

A homemade sweet potato pie in a clear glass pie plate on a honey-colored pine table: a smooth, matte burnt-orange filling flecked with nutmeg inside a fluted golden crust, one wedge cut out and set on a cream plate with whipped cream, with raw copper-skinned sweet potatoes, a whole nutmeg, a grater and a rust-orange napkin behind it

American

Sweet Potato Pie: A Southern Custard Pie from Scratch

1 pie, 8 slices · 4 hr 30 min

A deep ochre-glazed earthenware bowl of Greek fasolada on a pale blue wooden table: plump white beans in a thick orange-red broth with carrot rounds, celery, a sheen of olive oil and chili flakes, a spoon in the bowl, with country bread, feta with oregano, Kalamata olives and a quartered red onion beside it

Greek

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

6 bowls · 2 hr 15 min

A bowl of Hanoi chicken pho in an ivory porcelain bowl with a blue rim: clear pale golden broth over flat rice noodles, sliced poached chicken with pale yellow skin, scallion rings, cilantro and fine green herb threads, with lime wedges and red chili on a saucer and star anise and ginger behind

Vietnamese

Phở Gà: Hanoi Chicken Pho with a Clear Ginger Broth

6 bowls · 2 hr 35 min

A whole roast goose with crisp, deep mahogany skin on a large oval Polish stoneware platter painted with cobalt-blue dots, surrounded by roasted halved apples and sprigs of marjoram, with a bowl of braised red cabbage behind on a rustic wooden table

Polish

Polish Roast Goose with Apples for St. Martin's Day

8 servings · 16 hr 20 min

A loose nest of thin, golden, hand-cut tajarin noodles glossy with melted butter on a pale celadon-grey stoneware plate, topped with grated Parmigiano and whole sage leaves, with a wedge of Parmigiano, a fork and a glass of red wine behind on a light oak table

Italian

Tajarin: Piedmont's Egg-Yolk Pasta with Butter and Sage

4 servings · 1 hr 30 min

Bigos in an aubergine-purple enameled Dutch oven: a dense mound of soft, caramel-brown shredded sauerkraut and cabbage with chunks of braised pork, slices of smoked sausage, dark dried porcini and prunes and a bay leaf, beside a white bowl with blue dots holding one serving, with slices of dark rye bread and a dish of juniper berries behind

Polish

Bigos: Polish Hunter's Stew with Sauerkraut and Kiełbasa

8 servings · 3 hr 25 min

Ash reshteh in a wide indigo-blue ceramic bowl: a thick, dark olive-green soup of cooked herbs and spinach with chickpeas, lentils and soft flat noodles, topped with swirls of white kashk, a heap of crispy fried onions, slices of fried garlic and lines of dark mint oil, with small bowls of fried onions and kashk and a bunch of fresh herbs behind

Persian

Ash Reshteh: Persian Herb, Bean and Noodle Soup with Kashk

6 servings · 3 hr 30 min

Endives au jambon in an oval flame-orange enameled cast-iron gratin dish: whole cooked Belgian endives, each rolled in a slice of pale pink ham, side by side under a creamy béchamel with patches of browned Gruyère, one cut open to show the soft layered endive inside, beside a plate with a roll and mashed potatoes, two raw endives and a wedge of cheese behind

French

Endives au Jambon: Endive and Ham Gratin with Béchamel

4 servings · 1 hr 10 min

Southern banana pudding in a deep oval glass baking dish on a blue-and-white checked cloth: layers of pale yellow vanilla custard, vanilla wafers and banana slices showing through the glass under a tall meringue toasted golden at the peaks, one end scooped out, with a serving in a cream bowl, two ripe bananas and a few plain vanilla wafers beside it

American

Southern Banana Pudding with Homemade Custard and Meringue

8 servings · 1 hr 45 min

Hakata mizutaki in a wide charcoal-black donabe clay pot on a wooden trivet: bone-in chicken pieces, one a whole wing, in a cloudy, milky white broth with napa cabbage, sliced long green onion, star-cut shiitake, enoki, cubes of tofu and chrysanthemum greens, with two small bowls of ponzu topped with grated daikon, chopsticks and a halved green citrus beside it

Japanese

Mizutaki: Hakata Chicken Hot Pot with a Milky White Broth

4 servings · 2 hr 10 min

A white bowl of Nigerian egusi soup: soft yellow-orange lumps of cooked melon seed in red palm oil sauce with chopped spinach, chunks of braised beef and flakes of dried fish, a smooth ball of pounded yam on a plate beside it and a spoon on the linen

Nigerian

Egusi Soup: Nigerian Melon Seed Soup with Beef and Spinach

6 servings · 2 hr 20 min

Mapo tofu in a white porcelain bowl with a blue band: soft cubes of tofu glazed in glossy red chili bean sauce with crumbles of beef, red oil at the edges, ground Sichuan pepper and thin slices of green onion on top, beside a bowl of steamed rice and a pair of chopsticks

Chinese

Mapo Tofu: Sichuan Tofu with Beef in Chili Bean Sauce

4 servings · 40 min

A bowl of khao soi in a white rooster bowl: orange-gold coconut curry with soft egg noodles, a chicken drumstick and a nest of crispy fried noodles with cilantro, beside small dishes of pickled mustard greens, sliced shallots and chili paste, lime wedges, chopsticks and a spoon

Thai

Khao Soi: Northern Thai Curry Noodle Soup with Chicken

6 servings · 1 hr 40 min

Lamb kleftiko in a deep oval terracotta dish lined with crumpled parchment: three golden pieces of slow-roasted lamb shoulder on the bone, pulling apart, over golden potatoes, onion, garlic and bay leaves, with lemon wedges and bread beside it

Greek

Lamb Kleftiko: Greek Slow-Roasted Lamb with Lemon Potatoes

6 servings · 5 hr 50 min

Paraguayan vori vori in a wide rust-red stoneware bowl: thick golden chicken soup with round cornmeal and cheese balls, a browned chicken drumstick, cubes of squash, red pepper, scallions and parsley, a white enamel stockpot behind

Paraguayan

Vori Vori: Paraguay's Chicken Soup with Cornmeal Balls

6 servings · 2 hr

Jamaican oxtail stew in a silver cast-aluminium Dutch pot, dark glossy pieces of oxtail falling from the bone with butter beans, a round of carrot and a whole orange scotch bonnet, beside a plate of rice and peas with fried ripe plantain

Jamaican

Jamaican Oxtail: Slow-Braised Sunday Stew with Butter Beans

6 servings · 7 hr 45 min

Fesenjan in a light turquoise enameled Dutch oven: bone-in chicken thighs in a thick, glossy, dark brown sauce of ground walnuts and pomegranate molasses, scattered with pomegranate seeds and walnut pieces, beside a platter of basmati rice topped with saffron rice, with half a pomegranate and a bowl of whole walnuts behind

Persian

Fesenjan: Persian Chicken Stew with Walnuts and Pomegranate

6 servings · 2 hr 50 min

Ají de gallina in a deep teal enameled Dutch oven: shredded chicken in a thick golden-yellow sauce under grated Parmesan, with a wooden spoon standing in it, beside a plate of white rice, the chicken, sliced boiled potatoes, half a hard-boiled egg and a black olive, and a bowl of olives behind

Peruvian

Ají de Gallina: Peruvian Creamy Chicken in Yellow Chile

6 servings · 1 hr 25 min

Kimchi jjigae in a sage-green enameled Dutch oven: soft orange-red kimchi, pieces of pork belly and white tofu in a deep red broth topped with sliced scallions, beside a bowl of white rice, steel chopsticks and a spoon, and small dishes of bean sprouts and spinach

Korean

Kimchi Jjigae: Korean Kimchi Stew with Pork Belly and Tofu

4 servings · 1 hr 5 min

Beef rendang in a mustard-yellow enameled Dutch oven: dark, glossy chunks of slow-cooked beef coated in a thick brown coconut and chile paste, with a knotted lemongrass stalk and makrut lime leaves on top and a bowl of steamed white rice beside the pot

Indonesian

Indonesian Beef Rendang, Slow-Cooked in Coconut Milk

8 servings · 3 hr 30 min

Mujadara in a charcoal-grey enameled Dutch oven: fluffy rice and brown lentils under a pile of dark fried onions and a few parsley leaves, with a bowl of plain yogurt beside the pot and a cucumber and tomato salad behind it

Lebanese

Mujadara: Lebanese Lentils and Rice with Fried Onions

6 servings · 1 hr 40 min

Filipino chicken adobo in a green enameled Dutch oven: chicken thighs and drumsticks glazed deep brown in a dark soy and vinegar sauce with whole garlic cloves, bay leaves and black peppercorns, a bowl of steamed white rice beside the pot

Filipino

Filipino Chicken Adobo, Braised in Vinegar and Soy Sauce

6 servings · 1 hr 25 min

Nigerian jollof rice in a cream enameled Dutch oven, the orange-red grains separate and topped with tomato slices, red onion rings and thyme, two browned drumsticks and a chicken thigh on one side, the lid behind it and a bowl of fried plantain beside it

Nigerian

Nigerian Jollof Rice with Chicken, Smoky Party Style

6 servings · 2 hr 30 min

Chicken biryani in a deep blue enameled Dutch oven, white and saffron-gold basmati rice pulled back to show chicken pieces in their masala, topped with fried onions, mint and cilantro, a bowl of cucumber raita and lemon wedges beside it

Indian

Chicken Biryani in a Dutch Oven with Saffron and Mint

6 servings · 2 hr 30 min

A bowl of golumpki soup with cabbage, ground meat, rice and carrots in a tomato broth, topped with sour cream and fresh dill, a cream enameled Dutch oven and sliced rye bread behind it

Polish

Golumpki Soup: Unstuffed Cabbage Roll Soup, Polish Style

8 servings · 1 hr 25 min

Classic pot roast in a red enameled cast-iron Dutch oven, partly sliced, with carrots, halved potatoes, onion wedges and gravy

American

Classic Pot Roast with Carrots and Potatoes (Dutch Oven)

6 servings · 4 hr

French onion soup in a white ovenproof crock on a plate, under a bubbling, browned Gruyère crust that spills over the rim

French

French Onion Soup with Caramelized Onions and Gruyère

6 servings · 2 hr 10 min

Frijoles de la olla in a glazed clay pot, pinto beans in their broth with a sprig of epazote, a small bowl of beans topped with chopped onion and cilantro beside it

Mexican

Frijoles de la Olla: Mexican Pot Beans with Epazote

8 servings · 7 hr 45 min

Italian Sunday gravy in a cream enameled cast-iron Dutch oven, meatballs, sausages and a pork rib in deep red sauce, a bowl of rigatoni beside it

Italian

Italian Sunday Gravy with Meatballs, Sausage and Pork

8 servings · 4 hr 30 min

A square of sticky toffee pudding in a shallow stoneware bowl, toffee sauce pooling around it and a pour of cold cream running down one side, a cream jug and the baking pan behind

British

Sticky Toffee Pudding with Dates and Warm Toffee Sauce

9 servings · 1 hr 10 min