Sunday supper is often something sacred in a household. We caught up with Cynthia Graubart, author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings to get her take on the cozy meal and to share her tried and true stew recipe.
From grilling to prepping ahead, lighter suppers and meals for when you have company coming, Cynthia has created a book with foolproof, delicious menus. The best part? While they are all inspired by a Sunday meal and togetherness, these dishes can be served up any night of the week. This is a great gift for someone who like to entertain or just gather everyone in the family together.
Braised Short Ribs
We caught up with Cynthia to get her take on Sunday Suppers so you can get a better feel for the book. Take notes!
What’s your go-to Sunday supper when you have unexpected company?
Cynthia: I still reach for a roast chicken for unexpected company. In fact, I roast two at the same time because it feeds as many people as it needs to and gives me a little left over to start dinner Monday night.
How do you suggest whipping up a delicious Sunday spread on a budget?
Cynthia: Chicken remains the most economical animal protein available. Again, roasting two chickens on Sunday gives you lots of options for the week ahead!
Growing up, what was your favorite Sunday meal?
Cynthia: You’ll see references in the South to a ”groaning board.” That’s the side board in a dining room. It’s groaning from all of the dishes weighing it down. How can I possibly choose? My grandmother would have two or three vegetables, two meats, and numerous starches in the menu. My favorite was fried chicken, green beans, and mashed potatoes.
Do you have any tricks for sneaking extra veggies into comfort food Sunday dinners?
Cynthia: For a newbie vegetable eater, I recommend serving them roasted vegetables. Roasting brings out the natural sweetness in the vegetable and makes it more palatable to the novice. I have turned countless people on to roasted green beans and roasted okra!
Check out these images from the book and be sure to make the stew below, it’s great to make ahead and freezer, pulling out to serve at the end of a busy Sunday.
Chicken and Brisket Brunswick Stew
Peach Melba Shortbread Bars
Excerpted from Sunday Suppers by Cynthia Graubart. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1½ tablespoons jarred beef soup base
- 2 pounds uncooked skinned and boned chicken breast
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (12-ounce) package frozen white shoepeg or whole kernel corn
- 1 (10-ounce) package frozen cream-style corn, thawed
- 1 (9-ounce) package frozen baby lima beans
- 1 (12-ounce) bottle chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon coarsely ground black pepper
- 1 pound cooked chopped barbecue beef brisket (without sauce)
- 1 tablespoons fresh lemon juice
- hot sauce (optional)
- Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat 3 to 5 minutes or until tender.
- Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low and cook, stirring occasionally, 2 hours.
- Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.