When I make meals like this I serve the same food my grandmother did — roast chicken, potato pancakes, chopped liver and the like — with barely a variation, though it is never as delicious as in my memories. View all New York Times newsletters. Is the food the point? Not entirely. We all have 10 times as many food options as we did 20 or 30 years ago, and most of us have eaten better-tasting lasagna or meatloaf or fried chicken or ribs or pot roast than that made by our parents or grandparents.
For generations, New York restaurateurs saw Sunday night as a lost cause for attracting customers. Some didn't even bother to open. Forget fighting the hungry crowds on Friday and Saturday. For great meals — and deals — try a new night. Taco time! La Palapa Cocina.
Rather, the meal is the excuse. And since Sunday dinners are often late-afternoon affairs, there is plenty of time to linger over dessert and reminisce about the Fillmore East or antiwar rallies or the old Pontiac that broke down in Missouri on that long-ago road trip.
One of the terrific things about Sunday dinners is that few people have ultra-high expectations of the food, though they do expect enough of it. All of these recipes are easy to double, but these days it makes more sense to think about adding side dishes, and they all need not be cooked by you.
Store-bought olives if you marinate them overnight in a little olive oil, garlic and rosemary, so much the better , baked goods and prewashed salad greens can all serve as major components of a meal, with little sacrifice in quality. Cheese, nuts and fresh and dried fruit are all options. This leaves you with the main dish, a cooked vegetable or two, maybe some salad dressing a two-minute operation and enough time to sit back and enjoy your family in a less frantic, more Sunday sort of way. Tell us what you think.
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