About Karen Mordechai

Karen Mordechai

Karen Mordechai is a photographer, stylist, and the founder of Sunday Suppers, a Brooklyn-based food community and blog that won a 2013 Food & Wine Digital Award and was named a top food blog by Saveur. She’s also the author of a cookbook by the same name, Sunday Suppers. Her work is regularly featured in the New York Times, Martha Stewart Living, Remodelista, and New York magazine, among others. Mordechai lives with her husband and daughter in Brooklyn, NY. @sundaysuppers

A white plate of skillet-charred broccolini.

Skillet Charred Broccolini

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A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

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three plates filled with beef brisket tacos--braised beef brisket, Cotija cheese, napa cabbage, sour cream, red onions, and cilantro on charred corn tortillas

Shredded Beef Tacos

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Not your typical tacos, these beauties comprise gently spiced braised brisket that’s smattered with cabbage, pickled red onion, Cotija cheese, lime, and cilantro. Not your typical tacos. And boy are we thankful for that.

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A pewter platter with chunky red apple cranberry sauce with a serving spoon

Easy Apple Cranberry Sauce

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We’re not quite certain which title is more apt—apple cranberry sauce or cranberry applesauce. But then, we’re not so into titles or labels. We’re simply into taste. Whatever you call this, there’s no denying, it tastes lovely.

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A pottery bowl filled with tortilla soup, garnished with radish, cotija cheese, tortilla strips, and avocado.

Tortilla Soup

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Easy. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.

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  • 45 M
  • 2 H, 30 M
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Two white serving plates with swirls of beet hummus, topped with chopped almonds

Beet Hummus

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Beet hummus. Extraordinary to look at. Extraordinary to taste. Extraordinarily healthful. And super extraordinarily simple to toss together.

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A pile of charred greens--kale and spinach--on a white plate

Skillet Charred Greens

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Skillet charred greens are exactly what they sound like—greens cooked in a skillet until pleasingly, smokily charred until the greens are crisp at the edges.

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A skillet filled with black olives in an infusion of herbs and lemon and orange peel

Herb Infused Black Olives

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Easy yet elegant. That’s what we want in a cocktail party nosh. These lovely olives are exactly that and are certain to earn you accolades.

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  • 25 M
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Wild Mushroom Stuffing

Wild Mushroom Stuffing

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Earthy collides with slightly sweet in this beautiful burnished brioche and wild mushroom stuffing. (Did we mention it’s easy?)

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  • 45 M
  • 1 H, 30 M
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