See You on Sunday: A Cookbook for Family and Friends by Sam Sifton

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Notes about Recipes in this book

  • Pan-roasted chicken thighs

    • AngelNewsi on May 05, 2020

      I agree 100% with vickster - the thighs burned big time, but they were still delicious!

    • vickster on March 19, 2020

      Simple and good. But I need to adjust the temperature next time. Thighs quickly burned.

  • Chicken shawarma

    • EmilyR on February 18, 2020

      This is a nice recipe, though I used chicken breast and added preserved lemon to the marinade. I put the extra marinade in the oven alongside the chicken and next time I will likely just bake the chicken in it, because it was incredible drizzled over everything.

    • Lsblackburn1 on May 11, 2020

      Served this with flat bread, white sauce and Greek salad. Excellent!

  • Deviled chicken

    • bwhip on May 31, 2020

      Really delicious chicken dish, just great. The braised leeks are silky and luxurious, and the chicken is crispy and flavorful. We enjoyed this very much.

  • Mushroom and chile tacos

    • bwhip on June 18, 2020

      These are delicious, nicely spicy with very good depth of flavor. Prep is simple. We'll make them again!

  • Carnitas

    • C_Richardson on October 13, 2020

      Great recipe! It cooked on the stove while I worked at home. Prep was super easy. I put it in the fridge overnight and then heated up the right amount for company the next day. Everyone loved it! It was well flavored and fragrant from the citrus and spices. Will add to the family meal list.

  • Map ragù

    • Lsblackburn1 on April 09, 2020

      I love mapo tofu and this is an interesting version of that. Makes a ton and is delicious!

  • Spaghetti Bolognese

    • Lsblackburn1 on May 04, 2020

      Easy to make as long as you’ve got the time (which I do!). Very delicious served with old school garlic bread (the stuff in the foil bag!). My husband claimed this meal tasted “like love.”

    • taste24 on June 17, 2020

      This is not what I think of when I think "bolognese". Not as much "tomato sauce flavor" as expected.. but not a bad thing. It will seem soupy at first, but once the paste absorbs the sauce, it all melds very well. Overall delicious, especially with lots of parmesan as Sam suggests.

  • Beef Stroganoff

    • Nkrieda78 on March 02, 2020

      This stroganoff is amazing! Everything I wanted it to be. Easily halved for not feeding a crowd.

  • Chicken paprika

    • AmiableGrace on July 20, 2020

      Sauce was delicious! I broiled the chicken to crisp up the skin again while I reduced the sauce, but that was the only change I made.

  • Barbecued brisket

    • taste24 on June 17, 2020

      For home cooked brisket, this was fantastic. A long process, but the end result is satisfying. Highly recommend pairing with his BBQ sauce recipe or your favorite.

  • Roasted broccoli with balsamic and soy sauce

    • taste24 on June 12, 2020

      This was a nice way to switch up the usual broccoli rotation. I think I added a little too much soy sauce, but oh well. Easy to adjust the sauce based on personal preferences.

  • Monica Byrne's mushroom lasagna

    • AmberBee on July 05, 2020

      I made the mushroom lasagna. It was definitely a labor of love! This is a dish that you should make when you have a free afternoon and plan on getting every dish in the house dirty. It WAS pretty good... But I think I could make changes to make it better for me. It uses fontina cheese, gruyere, and smoked mozzarella. If you like the funky cheeses, you'll love it. I thought I wasn't going to like the fontina, but that wasn't the case. The smoked mozzarella was the stronger flavor I didn't prefer. I think using regular mozzarella would have been better. However, the mushroom/radicchio/bechemel sauce mixture was VERY delicious. I'll make again, just with a few changes.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    "To me See You on Sunday is the American dinner equivalent of Mastering the Art of French Cooking. It is the resource we need for classic meals, any night of the week."

    Full review
  • ISBN 10 1400069920
  • ISBN 13 9781400069927
  • Linked ISBNs
  • Published Feb 18 2020
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family

"People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.

From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty ("Just throw some stuff in a pot," a friend told him once. "Put that on rice. That's it.").

From big meats to big pots, a few words on salad, or a diatribe on the needless complexity of desserts, See You on Sunday will be an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, the chapters in this book are devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties. See You on Sunday is an elegantly written, beautifully illustrated and, most important, exceptionally useful book, from one of the finest food writers working today.

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