Sunday Dinner Staples

Ingredients

• •4-pound boneless chuck roast
• •2 tablespoons salt
• •1 tablespoon black pepper
• •3 tablespoons vegetable oil
• •2 large yellow onions, quartered
• •4 stalks celery, cut into 2-inch pieces
• •1.5 pounds carrots, cut into 2-inch pieces
• •1.5 pounds Yukon Gold potatoes, halved
• •6 cloves garlic, smashed
• •3 tablespoons tomato paste
• •1 cup red wine (or beef broth)
• •4 cups beef broth
• •3 sprigs fresh thyme
• •2 sprigs fresh rosemary
• •2 bay leaves

Instructions

1. 1Preheat oven to 325°F. Pat roast dry; season generously with salt and pepper.
2. 2Heat oil in a large Dutch oven over medium-high. Sear roast on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.
3. 3Reduce heat to medium. Add onions and celery; cook 6 minutes. Add garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes.
4. 4Pour in wine; scrape up the browned bits, simmer 3 minutes. Add broth, thyme, rosemary, and bay leaves.
5. 5Return roast and any juices to the pot. The liquid should come halfway up the roast — add more broth if needed.
6. 6Cover and braise in the oven 2.5 hours. Add carrots and potatoes; braise 60-90 more minutes until everything is fork-tender.
7. 7Rest 15 minutes. Discard herb stems and bay leaves; slice or shred meat. Serve with the vegetables and pan juices.

Ingredients

• •1 whole chicken (4-5 pounds)
• •4 tablespoons salted butter, softened
• •2 tablespoons olive oil
• •1.5 tablespoons salt
• •1 teaspoon black pepper
• •2 tablespoons chopped fresh herbs (thyme, rosemary, sage)
• •4 cloves garlic, minced (divided)
• •1 lemon, halved
• •1 small bunch fresh herbs (for the cavity)
• •1 yellow onion, quartered

Instructions

1. 1Preheat oven to 425°F. Pat chicken very dry — this is critical for crisp skin.
2. 2Mix softened butter with olive oil, half the chopped herbs, half the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. 3Loosen the skin over the breast. Spread butter mixture under the skin and over the outside.
4. 4Season cavity with salt; stuff with lemon halves, herbs, remaining garlic, and onion quarters.
5. 5Tie legs with kitchen twine. Place breast-up on a rack in a roasting pan. Sprinkle remaining salt and pepper over the outside.
6. 6Roast 60-75 minutes until the thigh reaches 165°F and skin is crisp and deep golden. If it browns too fast, tent loosely with foil.
7. 7Rest 15 minutes before carving. Pour pan juices over the carved meat at the table.

Ingredients

• •1.5 pounds ground beef (80/20)
• •1/2 pound ground pork
• •1 cup panko breadcrumbs
• •3/4 cup whole milk
• •1 yellow onion, finely diced
• •3 cloves garlic, minced
• •2 tablespoons olive oil
• •2 large eggs
• •1/4 cup ketchup
• •2 tablespoons Worcestershire sauce
• •2 tablespoons Dijon mustard
• •1 tablespoon dried parsley
• •2 teaspoons salt
• •1 teaspoon black pepper
• •For the glaze:
• •1/2 cup ketchup
• •2 tablespoons brown sugar
• •1 tablespoon apple cider vinegar
• •1 teaspoon Worcestershire

Instructions

1. 1Preheat oven to 350°F. Line a sheet pan with parchment.
2. 2Soak breadcrumbs in milk in a small bowl, 5 minutes.
3. 3Sauté onion in olive oil 8 minutes until soft. Add garlic; cook 1 minute. Cool.
4. 4In a large bowl, gently mix beef, pork, soaked breadcrumbs, sautéed onion, eggs, ketchup, Worcestershire, mustard, parsley, salt, and pepper. Don't overmix.
5. 5Shape into a 9-inch loaf on the sheet pan (free-form is better than a loaf pan — the sides crust).
6. 6Whisk all glaze ingredients. Brush half over the loaf.
7. 7Bake 45 minutes. Brush remaining glaze over the loaf. Bake 15-20 more minutes until internal temperature reaches 160°F.
8. 8Rest 10 minutes before slicing.

Ingredients

• •4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• •1 tablespoon salt for the cooking water
• •1 cup whole milk
• •1/2 cup heavy cream
• •1 stick (8 tablespoons) salted butter, cubed
• •1 teaspoon salt, plus more to taste
• •1/2 teaspoon white pepper (or black)

Instructions

1. 1Place potatoes in a large pot; cover with cold water by 1 inch. Add the tablespoon of salt. Bring to a boil, then reduce to a simmer; cook 18-22 minutes until very tender.
2. 2While potatoes cook, warm milk and cream in a small saucepan over low; do not boil.
3. 3Drain potatoes; return to the hot pot, off heat, for 1 minute to dry out.
4. 4Push potatoes through a ricer back into the pot (or mash gently — do not use a food processor or they'll turn to glue).
5. 5Stir in butter cubes a handful at a time until melted.
6. 6Pour in warm cream-milk mixture in stages, stirring gently between additions, until you reach the texture you want.
7. 7Season with salt and white pepper. Keep warm covered until serving.

Ingredients

• •3 cups all-purpose flour
• •1 tablespoon baking powder
• •1 teaspoon baking soda
• •1 teaspoon salt
• •1 tablespoon sugar
• •3/4 cup salted butter, very cold, cut into small cubes
• •1.25 cups cold buttermilk
• •2 tablespoons salted butter, melted (for tops)

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Whisk flour, baking powder, baking soda, salt, and sugar.
3. 3Cut cold butter into the dry ingredients with a pastry cutter or your fingers until the mixture looks like coarse cornmeal with some pea-sized pieces. Don't overdo it — visible butter chunks are what you want.
4. 4Pour in cold buttermilk; stir with a fork until just combined. Dough should be shaggy.
5. 5Turn out onto a floured counter. Pat into a 1-inch-thick rectangle. Fold in thirds (like a letter); pat back to 1 inch. Repeat 2 more times — this creates flaky layers.
6. 6Cut with a 2.5-inch biscuit cutter (press straight down, do not twist). Place biscuits touching on the sheet pan. Brush tops with melted butter.
7. 7Bake 14-18 minutes until tops are deeply golden. Brush with more melted butter as they come out.

Ingredients

• •2 pounds fresh green beans, trimmed and halved
• •8 ounces cremini mushrooms, sliced
• •4 tablespoons salted butter
• •3 tablespoons all-purpose flour
• •1.5 cups chicken broth
• •1 cup whole milk
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 teaspoon nutmeg
• •1.5 cups crispy fried onions (divided)

Instructions

1. 1Preheat oven to 375°F.
2. 2Blanch green beans in boiling salted water 4 minutes; transfer to an ice bath, drain.
3. 3Melt butter in a large skillet over medium-high. Cook mushrooms until golden and the moisture has evaporated, 8 minutes.
4. 4Sprinkle flour over the mushrooms; stir 1 minute. Slowly whisk in broth, then milk, until smooth. Simmer until thick enough to coat a spoon, 4 minutes.
5. 5Stir in salt, pepper, nutmeg, and 1/2 cup of the fried onions.
6. 6Toss green beans into the sauce. Transfer to a 2-quart baking dish.
7. 7Bake 20 minutes until bubbling. Top with remaining fried onions; bake 5 more minutes until onions are deep gold.

Ingredients

• •2 pounds carrots, peeled and cut into 2-inch pieces (large carrots quartered lengthwise)
• •4 tablespoons salted butter
• •3 tablespoons honey
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• •1 tablespoon chopped fresh parsley, for serving

Instructions

1. 1Place carrots in a large skillet; add water to come halfway up. Bring to a boil; cook 6-8 minutes until just tender. Drain off any remaining water.
2. 2Reduce heat to medium. Add butter, honey, salt, pepper, and thyme. Stir to coat.
3. 3Cook 5-7 more minutes, stirring frequently, until the glaze tightens and clings to the carrots and the edges start to caramelize.
4. 4Sprinkle with parsley before serving.

Ingredients

• •6 large bell peppers (any color), tops cut off, seeds removed
• •1 pound ground beef
• •1 yellow onion, diced
• •3 cloves garlic, minced
• •1.5 cups cooked white rice
• •1 (15-ounce) can diced tomatoes, drained
• •1.5 cups shredded mozzarella (divided)
• •2 teaspoons Italian seasoning
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1.5 cups marinara or tomato sauce

Instructions

1. 1Preheat oven to 375°F. Blanch peppers in boiling water 3 minutes to soften slightly; drain upside-down.
2. 2Brown ground beef and onion in a skillet over medium-high, 6 minutes. Add garlic; cook 1 minute. Drain excess fat.
3. 3Stir in rice, drained tomatoes, 1 cup mozzarella, Italian seasoning, salt, and pepper.
4. 4Spread 1/2 cup marinara in the bottom of a baking dish. Stand peppers in the dish; stuff with beef-rice mixture.
5. 5Spoon remaining marinara over the tops; cover with foil. Bake 35 minutes.
6. 6Uncover; sprinkle remaining 1/2 cup mozzarella on top. Bake 10 more minutes until cheese is bubbling and golden.

Ingredients

• •3 pounds beef chuck, cut into 1.5-inch cubes
• •2 teaspoons salt
• •1 teaspoon black pepper
• •1/3 cup all-purpose flour
• •4 tablespoons vegetable oil (divided)
• •1 yellow onion, diced
• •3 cloves garlic, minced
• •3 tablespoons tomato paste
• •1 cup red wine (or beef broth)
• •6 cups beef broth
• •4 carrots, cut into 1-inch pieces
• •1.5 pounds Yukon Gold potatoes, cut into 1-inch pieces
• •8 ounces cremini mushrooms, halved
• •1 cup frozen peas
• •2 sprigs fresh thyme
• •2 bay leaves

Instructions

1. 1Pat beef dry; season with salt and pepper. Toss in flour to coat lightly.
2. 2In a large Dutch oven, heat 2 tablespoons oil over medium-high. Brown beef in batches, 4 minutes per batch; transfer to a plate.
3. 3Add remaining 2 tablespoons oil. Cook onion 6 minutes; add garlic, 1 minute. Stir in tomato paste; cook 2 minutes.
4. 4Pour in wine; scrape up the browned bits, simmer 3 minutes. Return beef to the pot. Add broth, thyme, and bay leaves.
5. 5Cover and simmer on low 90 minutes (or 325°F oven, covered).
6. 6Add carrots, potatoes, and mushrooms. Simmer 30-40 minutes more until everything is tender and the broth has thickened.
7. 7Stir in peas; cook 2 minutes. Discard thyme stems and bay leaves. Taste and adjust salt.

Ingredients

• •For the crust:
• •2.5 cups all-purpose flour
• •1 teaspoon salt
• •1 tablespoon sugar
• •1 cup salted butter, very cold, cubed
• •6-8 tablespoons ice water
• •For the filling:
• •6 large apples (mix of Granny Smith and Honeycrisp), peeled and sliced 1/4-inch
• •3/4 cup granulated sugar
• •2 tablespoons all-purpose flour
• •1 tablespoon lemon juice
• •1.5 teaspoons ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon salt
• •2 tablespoons salted butter, cut into small pieces
• •1 egg + 1 tablespoon water (egg wash)
• •Turbinado sugar for the top

Instructions

1. 1For crust: whisk flour, salt, and sugar. Cut in butter until pea-sized. Drizzle in ice water 1 tablespoon at a time, mixing with a fork, until dough just holds together. Divide in half; flatten into discs, wrap, chill 1 hour.
2. 2Preheat oven to 425°F. Toss apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
3. 3Roll one disc into a 12-inch circle; transfer to a 9-inch pie plate. Pile in apple filling; dot with butter.
4. 4Roll second disc; lay over the top. Trim, crimp edges, cut steam vents.
5. 5Brush with egg wash; sprinkle with turbinado sugar.
6. 6Bake 20 minutes at 425°F. Reduce to 375°F; bake 35-45 more minutes until crust is deep gold and juices are bubbling thickly through the vents. Tent with foil if browning too fast.
7. 7Cool at least 3 hours before slicing — the filling needs to set.

Ingredients

• •For the cake:
• •2 cups all-purpose flour
• •2 cups granulated sugar
• •3/4 cup unsweetened cocoa powder
• •2 teaspoons baking soda
• •1 teaspoon baking powder
• •1 teaspoon salt
• •1 cup buttermilk
• •1/2 cup vegetable oil
• •2 large eggs
• •2 teaspoons vanilla extract
• •1 cup hot brewed coffee
• •For the frosting:
• •1 cup salted butter, softened
• •4 cups powdered sugar
• •3/4 cup unsweetened cocoa powder
• •1/2 cup heavy cream
• •1 tablespoon vanilla extract
• •1/4 teaspoon salt

Instructions

1. 1Preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment.
2. 2Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. 3Add buttermilk, oil, eggs, and vanilla; whisk until smooth.
4. 4Stir in hot coffee — the batter will be thin. Divide between the two pans.
5. 5Bake 30-35 minutes until a toothpick comes out clean. Cool in pans 10 minutes; turn out onto a rack to cool completely.
6. 6For frosting: beat butter 3 minutes until fluffy. Sift in powdered sugar and cocoa; beat in cream, vanilla, and salt. Beat 3 minutes until light.
7. 7Place one layer on a stand; spread 1 cup of frosting on top. Add the second layer; frost the top and sides.

Ingredients

• •1/4 cup pan drippings (fat + brown bits from the roasting pan)
• •1/4 cup all-purpose flour
• •3 cups warm broth (chicken, beef, or turkey to match the roast)
• •1/2 cup whole milk or cream (optional, for cream gravy)
• •1 teaspoon salt, plus more to taste
• •1/2 teaspoon black pepper

Instructions

1. 1Pour drippings from the roasting pan into a measuring cup. Skim off most of the fat, leaving the brown bits and a few tablespoons of fat in the pan.
2. 2Place the roasting pan over two stovetop burners on medium heat (or transfer everything to a saucepan).
3. 3Sprinkle flour over the drippings; whisk constantly 2 minutes to cook out the raw flour.
4. 4Slowly whisk in warm broth in a steady stream — pour, whisk, pour, whisk — until smooth. Scrape up any remaining brown bits from the pan.
5. 5Bring to a simmer; cook 4-6 minutes until thick enough to coat the back of a spoon. For cream gravy, whisk in milk or cream now.
6. 6Taste, season with salt and pepper. Strain through a fine-mesh sieve for a silky finish (optional). Serve hot.