A recipe box, not a scrapbook.
The Sunday Table started the way most good recipe collections do — as a shoebox of index cards, splattered with butter and scribbled with notes in the margins. This site is that box, cleaned up and put online.
Every recipe here is written and tested in a real home kitchen using ingredients you can find at a typical American grocery store. We measure in cups and Fahrenheit, we tell you what a "soft peak" actually looks like, and we skip the life story — you came for dinner, not a memoir.
What we care about
- Recipes that work the first time. Every card is tested more than once before it's published, and timing, temperatures, and yields are checked for accuracy.
- Plain instructions. No jargon, no unnecessary equipment, and every step explains the "why" when it matters.
- Respect for your time. Prep and cook times are listed up front so you can decide if tonight's the night before you start chopping.
How the site is organized
Recipes are sorted into three drawers — Breakfast, Lunch, and Dinner — so you can browse by the meal you're actually planning instead of scrolling an endless feed.
Get in touch
Have a recipe request, a substitution question, or found a typo in a step? We'd genuinely like to hear from you on the contact page.