9 Recipes to Ward Off the Sunday Scaries
For us, the ideal Sunday cooking project leaves us with happy bellies and a sink full of dishes that can wait until tomorrow. “The weekend should be a time to rest and recharge,” says Chef Kris Stubblefield. “Planning delicious dinners doesn’t need to get in the way of that. That’s why, in my house, Sundays are for simmering.” Whether it’s slow-roasting meats, tackling a new baking project, or firing up the deep fryer, these recipes prove that Sunday’s no-work, all-play cooking vibe has the power to change your whole week.
A big batch of carnitas will have you looking forward to leftovers. “Low and slow Citrus Carnitas require very little effort and are unbelievably delightful,” says Kris. “The best part is one batch can easily last the better part of the week. They can be served over chips, wrapped in tortillas, folded into quesadillas, and even added to soup. I can’t get sick of this recipe, I’ve tried.”
Fish & Chips
Sunday cooking invites you to take your time and tackle new techniques, making this a good bet for those who usually shy away from frying. This recipe is a Lodge favorite and worth its weight in peanut oil—and the big, wedge fries are not to be missed, either. Welcome the week ahead with a pub classic paired with malt vinegar and your favorite lager.
Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Carry the Sunday feelings straight into Monday morning with a sweet pastry that’s as good for dessert as it is for breakfast as it is for your coffee break (talk about range). We love to luxuriate in a recipe that has a dough, filling, AND frosting component. While these are highly shareable, we won’t judge you for not bringing leftovers to the office tomorrow.
Buffalo Chicken Enchiladas
Brown-bagging your lunch doesn’t have to be boring, nor does it have to be complicated. Put together a batch of these spicy enchiladas on Sunday, and become the envy of all your coworkers on Monday. You can also prep them right up until baking, and then pop them in the oven later in the week for something warm and filling.
Steamed Char Siu Bao Buns
These steamed buns bring a beloved staple of dim sum to your home. We love serving these for a Sunday meal with potstickers, siu mai, or spring rolls. The dough in this recipe is really fun to work with and steams up to a wonderful texture. While pork is the traditional filling for char siu bao, you can use other proteins, too.
Our resident baker and Product Development Coordinator Shannon Van Dusen created this recipe herself, and loves to swap out the jam for royal icing or lemon curd. “The buttery flavor mixes with the sweetness and the sourness and it’s just so delicious,” she says. This is a wonderful baking project for getting little kids cooking, too.
Tennessee Valley Jambalaya
This recipe comes to us via Joseph Lodge’s great-grandson John Richard “Dick” Lodge, Jr. and his wife, Gina. This modified Jambalaya features country ham in place of shrimp, but feel free to tweak your proteins to your liking. Each bite of this dish is full of Louisiana style and Southern hospitality.
Nashville Hot Chicken & Cornbread Waffles
Sunday brunch, anyone? This hot chicken recipe is nestled atop a light cornbread that gets waffled to perfection. Not only do we love the heat and creativity in this recipe, but a panel of experts do, too: this recipe by Chelsea Hanson won the 2019 National Cornbread Cook-off. Let’s get blue-ribbon ready!
Homemade Apple Fritters
Donuts and apples make for a very delicious combination. These fritters feature a yeast dough that’s also great for donuts or other fried sweets. And if you plan it right, this entire recipe can be made in one skillet—so you don’t have to add any extra work to your Sunday routine.