You'll also find an array of casseroles, starting with perhaps the most beloved of American offerings: mac and cheese. If you do want to pair them with something tasty, a simple salad and a loaf of crusty bread will do the trick. All of these are perfect Sunday suppers, and don't need elaborate side dishes to shine. So, which recipes have you deemed the best of the best? Here, you'll find familiar classics like pork chops with apples and onions, roast chicken, classic meatloaf, beef Stroganoff, and the delicious Beef Stew that's pictured right here. In addition to being absolutely delicious, they're all made with friendly and approachable ingredients, so it's simple to see why you, our readers, come back to these dishes time and time again. Infused with peaches and chiles, leftover dressing on the platter makes a great addition to spicy margaritas or combined with smashed blackberries for a quick shrub.Comforting, uncomplicated, and easy to make: That's exactly how we'd describe this collection of our most popular dinner recipes. Top a generous serving with grilled chicken or shrimp for a hearty main course. Freestone peaches, such as July Prince, release cleanly from the pit making slicing a breeze, while clingstone peaches, like Flavorich, are typically smaller, juicier and slightly sweeter but can be more challenging to cut. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Long, thin and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This recipe works well with any type of barbecue, and Horn loves it in baked beans, too.
For a classic sauce with Kentucky roots, use dark molasses in place of the honey. Instead of vinegar, Horn's thick, sticky Bourbon Sauce gets its kick from its namesake: bourbon. Horn Rub is chef Matt Horn's go-to rub he keeps it close at hand at all time, and uses it to generously season these savory burnt ends. Eventually, you will settle on an all-purpose rub that adds loads of flavor to just about anything you put in the smoker. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Chef Matt Horn likes to serve these with slices of white bread he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis So simple, but so good!" Serve the Adobo Chicken Wings as Swann does, with steamed rice and a bright and acidic Filipino Pico, which combines chopped fresh tomatoes with herbs, fish sauce, and thin slices of serrano chile. How it can take simple ingredients and the end result is a rich complex layering of flavors. "I also think this dish shows the beauty of Filipino food. "This dish was a natural blend of the two dishes, an ode to some of my favorite meals he cooked for us," Swann says. While they bake, the marinade is cooked down to concentrate its flavors - the better for tossing the cooked wings in - adding a final, sticky, finger-licking layer of deliciousness. The resulting Adobo Chicken Wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade.
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"His family's chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking." At her pop-up, Ulam, in Dallas, Swann combines the flavors of chicken adobo with another childhood favorite, fried chicken wings. "This dish is fully inspired by my dad," says chef Anna Swann. Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E.
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