“Sunday Morning” 2021 “Food Issue” recipe index

Click on the links below for holiday recipes and delicious menu suggestions from top chefs and mixologists, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking, including dishes featured on “Sunday Morning”‘s annual “Food Issue”!

And don’t miss our annual holiday broadcast Sunday, November 21!

 / Credit: CBS News

/ Credit: CBS News


Glazed Lemon Zucchini Bread (from Misfits Market)Sweet Potato Biscuits (from Yewande Komolafe, New York Times Cooking)


Green Bean, Artichoke and Radicchio Salad (from Eric Kim, New York Times Cooking)


Baked Macaroni and Cheese (from Horn & Hardart Automat)Beef and Noodles with

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How My Parents’ Koththamalli Recipe Soothes Me to Sleep

Food is medicine in my Sri Lankan home. My parents infused their love and care for me and my sister into the food they cooked. Thaththa, my father, plated spicy sambals to comfort us during drowsy, sluggish sick days. Amma, my mother, blended leafy greens with coconut milk and cooked rice for warm glasses of kola kenda, a traditional herbal gruel we enjoyed most mornings. But whenever I came back home from school after getting soaked in a monsoonal summer downpour, my parents—fearing that I might get ill—would without fail leave a mug full of koththamalli by my bedroom door.

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Best crispy smashed potato recipe

Potatoes are one of the most versatile foods out there, hence why they are often overlooked. But these garlic smashed potatoes are truly unforgettable once you try them. They are so incredibly easy to make and serve as the perfect side for any meal. I often eat them straight off the pan as a snack too! They do take a little time to prepare but require very little actual cooking, so they are perfect to whip up while studying or in a meeting.


  • Potatoes (Note: For this recipe, you must use small potatoes! Most grocery stores sell packs of
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An air fryer fried fish recipe that’s crispy and quick

The fish fries attract lines of cars as folks gather to pick up food after work, but fried fish also is something we frequently made at home during the season when many Christians abstain from meat, especially on Fridays. We’d slip battered trout and catfish fillets into hot oil in a black cast-iron skillet and fry them until they turned golden on the outside and flaky on the inside.

I love fried foods, but it can be a messy kitchen project, especially on a weeknight, and these days I’ve relegated deep-fried foods to the occasional treat.

Recently, Cynthia R. Greenlee

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