THE BLOG
01/11/2014 07:47 am ET | Updated Mar 13, 2014

7 Cozy Sunday Suppers

These comforting dishes are perfect for lazy winter Sundays, when you've got some time to slow down and putter around the kitchen.

Beef Stew with Carrots & Potatoes

2014-01-11-beefstew.jpg

In this classic French beef stew known as Beef Bourguignon, meat is slowly braised in a rich brown sauce until fork-tender. It takes some time to make, but is well worth the effort; aside from being delicious, it's a one pot meal that feeds a crowd and you can also make it a day ahead--in fact, you should because the flavor improves the longer it sits. GET THE RECIPE

Chicken Enchiladas

2014-01-11-chickenenchiladastomatillosauce.jpg

Filled with smoky shredded chicken and cheddar cheese and topped with a tangy tomatillo sauce, these enchiladas are always a crowd-pleaser. GET THE RECIPE

Fettucini Bolognese

2014-01-11-fettuccinibolognese.jpg

Fettucine Bolognese, or pasta in a richly flavored meat sauce, is the perfect Sunday night family meal. The sauce simmers on the stove for several hours, making the house smell delicious and inviting, and the end result is a comforting yet elegant dish. GET THE RECIPE

BBQ Turkey Meatloaf

2014-01-11-bbqturkeymeatloaf.jpg

This BBQ turkey meatloaf is hearty, flavorful and--bonus--low in fat. GET THE RECIPE

Easy Slow-Baked BBQ Boneless Short Ribs

2014-01-11-BBQShortRibs.jpg

When you're craving comfort food, it's hard to beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. The best part? Only 15 minutes of prep work, then the oven does the rest. GET THE RECIPE

Peruvian Chicken with Green Sauce

2014-01-11-peruvianchicken.jpg

This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The accompanying green sauce, which gets it's color from cilantro and jalapeño peppers, is spicy, creamy and downright addictive. GET THE RECIPE

Onion-Braised Beef Brisket

2014-01-11-brisket.jpg

This is apparently the world's most Googled brisket recipe. It's surprisingly simple: unlike all other briskets I've made, there's no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own. GET THE RECIPE