Sunday Dinners Articles

For Occasional Use Only

By • October 9, 2012 23 Comments

For Occasional Use Only

This is the nineteenth installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Tom ponders both his sanity and his broken stove, with a Sunday dinner menu of Chicken and Tofu with Celery and Cashews, White Rice, Sort of Jiro-Style, and FrancesRenHuang's Sichuan Dry-Fried Green Beans.

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Sunday Steak with French Butter

By • September 25, 2012 19 Comments

Sunday Steak with French Butter

This is the eighteenth installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Tom shares his life lessons in cooking the perfect steak (hint: butter is the key), with recipes for Pan-seared Porterhouse Steaks with Maitre d' Butter, Long-Cooked Romano Beans with Pancetta, and Jamie Oliver's Genius Smoked Beets.

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Arguing for Soup

By • September 11, 2012 6 Comments

Arguing for Soup

This is the seventeenth installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Tom argues for soup's spot on the table and cooks up a Sunday dinner of Creamy Sorrel Soup, Sunday Roast Chicken, and Black Seeded Simpson with American Farmhouse Vinaigrette.

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Between a Pot and a Hard Place

By • June 19, 2012 8 Comments

Between a Pot and a Hard Place

Today: Tom cooks up Lentil Cakes Tikka Masala to end a perfect Father's Day weekend. We have a tradition for Father's Day weekend. A few years back, we started going to my brother's cabin in the woods -- a little Walden, really, pond and all. We go with another family: a high school buddy of mine, his wife, and their three daughters.

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Raw Materials

By • June 5, 2012 16 Comments

Raw Materials

Today: Tom muses on the raw materials of the kitchen and why he cooks over a plate of Ham-Cured Goose Legs with Butter-Poached Peas and Carrots. Just the other day, my dad was leaning against the fence watching the chickens do what chickens do while I knelt nearby, weeding some rogue arugula out from around the grapes. All the while, we engaged in a round of small talk. Soon enough, the conversation turned to the chickens.

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