Cook · Every Sunday
Cook once, eat three nights
One big cook on Sunday afternoon, and the three weeknight dinners it turns into. One shopping list, a Sunday timeline, and exactly what to save for each night. Most weeknights are 20 to 30 minutes.
Coming up
Starts Sunday, Nov 15Roast chicken weekSun: Two roast chickens with lemon and thyme · Mon: Chicken noodle soup with lemon and dill · Tue: Chicken enchiladas verdes · Thu: Chicken fried rice with the Sunday fat
Starts Sunday, Nov 22White bean weekSun: A pot of white beans · Mon: Pasta e fagioli · Tue: White beans and greens on garlic toast, with a fried egg · Wed: Tuna and white bean salad
Starts Sunday, Nov 29Pork shoulder weekSun: Slow-roasted pork shoulder with root vegetables · Mon: Crisp carnitas tacos · Tue: Pulled pork sandwiches with tangy slaw · Thu: Quick red pozoleHow it works
Sunday: one long, mostly hands-off cook that makes dinner that night and the base for the week: a pot of ragù, two roast chickens and their stock, a pot of beans, a pork shoulder and its broth.
Three weeknights: each one says exactly what it uses from Sunday, and most take 20 to 30 minutes. Anything for late in the week goes in the freezer on Sunday night, because cooked food keeps 3 to 4 days in the fridge.
Save the whole week: the four recipes land in your cookbook in Chef's format, each on its night in your week plan, with a shopping list you can tick off in the store.
More to cook
Chef Amazing remembers every place you ate, keeps the lists friends send you, and helps you cook it at home.
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