There is nothing like a Sunday dinner. I remember my aunt spending much of her Sundays preparing a meal and I would anticipate it all day as the wonderful smell of food cooking spread throughout the house. As I was planning this meal I couldn’t help but think about those old Sunday dinners with my aunt and uncle. We always had a square meal: meat, starch, vegetable, bread (or cornbread) with a salad and a glass of milk. I didn’t quite go there with this meal but it was satisfying and tasty. I even got a “wow” from my dad which is high praise indeed.

Chicken Braised in Soy Sauce and Lemon

from How to Cook Everything


  • ¼ cup peanut or neutral oil, like grapeseed or corn
  • 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
  • 1 tsp minced garlic
  • 1 tbsp minced or grated lemon zest
  • ¼ tsp cayenne, or to taste
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • juice of 1 lemon


  1. Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. When the oil is hot, add the chicken, skin-side down, and brown it well. Rotate and turn the pieces as necessary – the process will take about 10 to 15 minutes.
  2. When the chicken is browned, remove it from the skillet and turn the heat down to low. Pour or spoon off all but a tablespoon of the oil. Add the garlic and cook, stirring, until it softens, a minute or two. Stir in the zest, cayenne, soy sauce, sugar and 1/3 cup water. Add the chicken and turn it once or twice in the broth. Adjust the heat so the so that the liquid bubbles gently but steadily. Cover and cook, turning once or twice, until the chicken is cooked through, 10 to 20 minutes (longer if you skipped the browning step); the chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155-165ºF.

Orange-Glazed Carrots

based on recipe from from How to Cook Everything


  • 1 pound of carrots
  • 2 tbsp butter or extra virgin olive oil
  • 1/3 cup freshly squeezed orange juice


  1. Combine the carrots with the butter or oil in a saucepan with a bottom no more than 6 inches in diameter. Add the orange juice. Bring to a boil, then cover and adjust the heat so the mixture simmers. Cook, more or less undisturbed, until the carrots are tender and the liquid is glaze-like.

Baked Potato with Herbed Cheese

  1. Pre-heat the oven to 425ºF. Scrub the potatoes well and use a knife or fork to poke a few holes in each one.
  2. Place the potatoes in the oven, either on the rack or on a baking sheet. You’ll know the potatoes are cooked completely when you can easily insert a knife into them.
  3. Once cooked, slice each potato lengthwise and, placing your fingers on each end of the potato, push the ends towards the center to fluff. Put a scoop of herbed cheese (such as a Chevre) inside each potato.

Admittedly, not one of my best photos...