Illustrated PDF
36 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 01 · DIGITAL DOWNLOAD
Southern Sunday Table
Comforting mains, skillet sides, and desserts for an unhurried meal
A Junction Table by CrownThrive, LLC mini cookbook with twelve original recipes for generous Sunday meals. Development edition: recipes have not been kitchen-tested.
$5.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated sampleA Sunday meal with room for everyone
Bring a Southern Sunday meal together around the dishes your table enjoys most. Pepper-roasted chicken thighs, slow-simmered collards, skillet creamed corn, and folded buttermilk biscuits give you several ways to build a generous spread. Add a cucumber tomato salad for freshness, then choose peach crisp or stovetop banana pudding to finish. Southern Sunday Table explains how to sequence oven temperatures, handle cold biscuit dough, and use gentle heat for greens and gravy. Two suggested menus and a shopping list for the first menu help turn individual recipes into a meal. A Junction Table collection by CrownThrive, LLC for cooks who enjoy gathering people around familiar flavors.
- Coordinate chicken, biscuits, and peach crisp with guidance on oven temperatures and cooking order.
- Fold cold butter into biscuit dough and simmer collards and milk gravy gently.
- Choose from roast chicken, cornmeal-crusted catfish, spoonbread, and stovetop banana pudding.
Realistic AI serving ideas: Pepper-Roasted Chicken Thighs · Tender Buttermilk Biscuits · Cornmeal-Crusted Oven Catfish.
One purchase. Three complete editions.
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25 pages. US Letter layout, white pages and smaller artwork to use less ink. Print for your household.
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Download each format separately or get all three in one ZIP after payment is verified. Existing purchasers receive this update with their purchase.
- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
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One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Pepper-Roasted Chicken Thighs
4 servings · Prep 10 min · Cook 45 min
Ingredients
- 3 pounds bone-in, skin-on chicken thighs, about 8
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Method
- Heat the oven to 425°F. Line a rimmed sheet pan with foil and set a lightly oiled oven-safe rack over it.
- Pat the chicken dry with paper towels. Mix oil, salt, pepper, paprika, and garlic powder, then rub over every thigh, including underneath loose skin.
- Arrange thighs skin side up with space between them. Roast 35–45 minutes, until the thickest center of every thigh reaches at least 165°F without the thermometer touching bone.
- If the skin needs more color, broil for 1–2 minutes while watching constantly. Rest on a clean platter for 5 minutes before serving.
Kitchen note: Similar-sized thighs finish more evenly; remove smaller pieces when their temperature reaches the endpoint.
Substitution: Use eight drumsticks and begin checking at 30 minutes; each must reach 165°F.
Storage: Refrigerate in shallow containers at 40°F or colder within 2 hours. Keep 3–4 days; reheat leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Skillet Creamed Corn
4 servings · Prep 10 min · Cook 15 min
Ingredients
- 5 cups corn kernels, fresh or thawed frozen
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Method
- Melt butter in a large skillet over medium heat. Add corn and cook 5 minutes, stirring, until hot and lightly softened.
- Sprinkle flour evenly over the kernels. Stir for 1 minute so no dry flour remains and the kernels are coated.
- Pour in milk and cream while stirring. Add sugar, salt, and pepper. Bring to a gentle simmer, then lower the heat.
- Cook 5–7 minutes, stirring across the bottom frequently, until the sauce coats a spoon. If it becomes too thick, stir in water, 1 tablespoon at a time.
Kitchen note: Drain thawed kernels well so their extra moisture does not dilute the creamy sauce.
Substitution: Replace the cream with whole milk for a lighter sauce; simmer a little longer if needed.
Storage: Refrigerate at 40°F or colder within 2 hours for 3–4 days. Reheat to 165°F, stirring in a splash of milk.
Ingredient allergens: milk, wheat
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
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