Sunday Suppers

Big Meals, Worth a Little Fuss

by Kat Kinsman
Take Time Out
Mid-week meals are all about getting dinner on the table quickly, but by the time Sunday rolls around, we're ready to stop and savor the company, the cuisine, and even the fuss.

We're sharing our favorite extra steps to bring a little something special to your table. You'll be glad you took the time.

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Roast Beef
While it's a myth that searing meat seals in its juices, there's still an awfully good reason to spend time browning a roast's surface. Intense heat works with the enzymes to kick off what's called the Maillard Reaction, which is responsible for the deep, savory flavor that marks a really excellent roast beef. Make sure to salt the surface well, and use a very hot pan.

After it's finished roasting in the oven, let the meat rest on a cutting board for ten to fifteen minutes to allow its juices to redistribute uniformly.

Browse our Roast Beef recipes.

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Whole Roasted Poultry
Whole birds take on extra flavor with the help of a super-simple herb rub. Just blend a few squeezes of lemon juice, some grated lemon peel, a couple of garlic cloves, plenty of salt, your favorite herbs (we love rosemary, sage and thyme) and a few tablespoons of olive oil into a light paste. Use a spoon or your fingers to rub the mixture under and over the skin before roasting, and you'll be rewarded with a bird that's delicious from the inside out.

See how Chef Tyler Florence roasts a whole herbed chicken.

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Pork Roast
Help your pork roast stay extra-juicy with a soak in brine -- a salted liquid. The solution can be as simple as table salt, sugar and water, or even infuse the meat with notes of herbs, garlic, fruit juices, bourbon, or whatever else might strike your fancy. Experiment to find your favorite flavors and optimum soaking length.

Read our brining guide.

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Prime Rib Roast
Get ready for oohs and ahhs when you bring this big beef roast to the table; only you will know how simple it was to prepare. Your butcher can clean or "French" the bones -- just ask to keep the trimmings for making extra jus. Season the roast with kosher salt and freshly ground pepper, and let it sit at room temperature for four hours. Roast the trimmed fat, scraps and veggies in a pan for 20 minutes at 500°F, then put the meat in the pan and brown it for 20 more minutes. Lower the heat to 275°F, and start checking the internal temperature after about 30 minutes. For rare, let it reach 110-115°F, medium rare, 120-125°F and medium 130°F. Remove the roast from the oven and cover it with aluminum foil. It will continue to cook internally. Serve it with the jus that's collected at the bottom of the pan.

Browse our Rib Roast recipes.

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Tomato Sauce
Even canned tomatoes can take on deepened flavor with a bit of roasting time. Just slice them in half, squeeze out any seeds, and place them on a baking sheet in a 400°F oven until their cast-off liquid evaporates. Fresh cherry tomatoes work especially well, and they're available all year.

Browse our Tomato Sauce recipes.

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Lasagna
Veggies in a lasagna can also benefit from a little roasting time; peppers, eggplant and tomatoes take especially well to the process. And while bagged mozzarella and pre-grated Parmesan might seem a bit more convenient, try treating yourself to a fresh block of each, and hand shred it at home. The flavor improvement is unmistakable -- not to mention much more economical.

Browse our Lasagna recipes.

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Whole Fish
Filets are just fine, but a whole fish makes for a truly impressive presentation. Coat the fish in olive oil and season it with kosher salt and fresh black pepper. Then place it on a non-stick sheet and cook it according to its size. Fish two pounds and up should go in a 350°F oven, one to two pounds at 400°F and fish under one pound at 450°F. Ten minutes per inch of thickness at the thickest part should do the trick, but use a thermometer to make sure it's reached an internal temperature of 130°F. Serve it with your favorite sauce, or simple lemon wedges.

Don't know how to debone a fish? Use our handy guide.

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Leg of Lamb
This luscious cut is a little bit easier to carve if you have your butcher partially bone it at the shop. At home, make the most of lamb's rich flavor by first searing it in a 450-500°F oven for 15-20 minutes, then roasting it at 300°F for 20 minutes per pound. Once the meat is out of the oven, let it rest for 20 minutes to redistribute the juices, and carve it against the grain into half-inch-thick slices for maximum tenderness.

Mint jelly is a traditional accompaniment for lamb, but we also love to mix marmalade with a little mustard and thyme for a sweet, spicy complement to the earthy flavor.

Browse our Lamb recipes.

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Pot Roast
Despite its name, a pot roast isn't really roasted, but rather braised in a flavorful liquid, like broth, wine or a vinegar solution. When it comes to the seasonings, salt and pepper are pretty standard, but we love the extra oomph that Chef Curtis Stone's addition of juniper berries brings to the mix. Just crush them lightly with a mortar and pestle or with a wooden spoon to add a woodsy, homey note to this cold-weather, one-dish classic.

See how Chef Curtis Stone makes a perfect pot roast.

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