This week’s entry is rib eye from Sunday Suppers at page 260. Suzanne Goin says this dish was inspired by Julia Child’s steak recipe. This is the recipe that I have made the most often. Everyone in my family loves it. Suzanne recommends that you turn off your smoke alarms before making this dish. I

Today’s pork chop recipe comes from Lucques’s Sunday Suppers at page 318. Rockenwagner’s signature white asparagus recipe is in his cookbook at page 48. The romesco sauce is a mixture of chiles, nuts, bread, tomatoes, garlic, parsley, and some other ingredients, and Suzanne Goin uses it in a number of her recipes. I don’t like

This Sunday’s dish is lamb shanks with couscous from Hamersley’s page 228. While the name says the dish is “spicy,” it wasn’t that spicy. I used the Moroccon spice ras el hanout that we brought back from a trip from Morocco. The spice had lost some of its flavor because it was not kept in

When I asked my grandpa what he would like me to make for Sunday Supper, he said he would like prime rib, potatoes boulangere, and haricots verts.  I didn’t know what potatoes boulangere was so I had to find a recipe online.  The dish’s name translates as potatoes from the baker.  These potatoes originated in

This Sunday Supper recipe can be found in Mastering the Art of French Cooking by Julia Child at page 221.  This dish is considered to be very hard to make, so if this is your first time cooking, I would not try it.  Most of the things required to make this recipe are basic French

The recipes for this Sunday Supper entry can be found in the Elements of Taste on pages 58 and 100.  The tamarind glazed flank steak had a nice tart flavor and the salsa helped balance it out by adding sweetness.  The cauliflower fricasse was creamy and used a nice mix of spices.  The texture of

The recipe for this elegant cookie recipe can be found in the Flour Cookbook at page 143.  The orange juice and sesame seeds make this a very different kind of cookie.  It is a light cookie that is very thin.  Instead of making many individual cookies, I decided to make one big cookie.  After the

The halibut recipe can be found on page 316 of Suzanne Goin’s Sunday Suppers cookbook.  I started off by seasoning the fish for four hours in thyme, parsley, and lemon zest.  Suzanne uses this seasoning in many of her fish dishes, and it is my go-to fish seasoning. I grew the swiss chard in my

This week’s entry comes from Suzanne Goin’s Sunday Suppers at page 353.  This recipe turned out to be very good.  It calls for brioche bread which is buttery and eggy.  I added more butter and eggs as well as cream, chocolate, and cinnamon. I then baked it in the oven until the custard set.  After

I wanted to make something pretty quick.  The filet mignon did not take much time at all. The fried potatoes ended up being a little complicated.  They were made using a preparation method I had never tried before.  The recipe can be found in Suzanne Goin’s Sunday Suppers at page 350.  First I roasted the