I cook one supper for you every week from a small kitchen off Gallatin Avenue in East Nashville, and I send it on Sunday morning.
I grew up in Murfreesboro eating my grandmother's Sunday dinners, which started at one o'clock and ran until somebody had to drive home. I cooked on the line in Nashville restaurants for six years, then spent two testing recipes for a regional food magazine, which is where I learned that most recipes are tested once, by the person who wrote them.
Sunday Supper started in 2021 as an email to forty friends. It's still one recipe a week, still cooked in my own kitchen, and still sent at 7 on Sunday morning.
Three cooks for every recipe
As writtenI cook it from the card, measuring everything, timing everything, in my gas oven.
In another kitchenA home tester cooks it in her electric oven in Franklin, from the written card only, and sends notes and photos.
Halved or doubledI cook it again at a different size, because that's how you'll make it. Every fix goes back into the card.
Credentials, plainly
Culinary arts certificate, Nashville State Community College, 2014
ServSafe Manager certification, renewed 2025
Six years as a line cook in Nashville restaurants
Two years as a recipe tester for a regional food magazine
Home tester: Ruth Ann Petty, Franklin, Tennessee, paid per recipe
The Cumberland above Nashville, on a postcard from the 1930s or 40s. Public domain, via Wikimedia Commons.
The policies
Ratings
Every rating is published, low ones included. Nothing is offered in exchange for one, and brands never see them before you do.
Affiliate links
Marked as affiliate right beside the link. I only link to things I bought and use. They pay a small commission at no cost to you.
Sponsorships
Paid recipes open with "Paid partnership with" and the brand's name. Videos carry #ad in the first line. Rates are published.
Corrections
When a reader finds a mistake in a recipe, I fix the card and note the date and the change at the bottom of the page.
Ads
The site carries a few display ads in reserved space, so nothing jumps while you read and the recipe card stays ad-free.
Your email
Used for the Sunday email and your recipe box, nothing else. Never sold or shared. One-click unsubscribe in every message.
Write to [email protected]. I read every message and reply within two business days, Monday to Friday. Recipe questions on a Sunday afternoon get answered the same day if I can.
Concept build for a fictional brand. Names, prices and numbers are illustrations. Built by Jefi Studio.
