SAM SIFTON

Serve for Sunday supper now, or parbake and freeze to feed the family later.

It’s the sort of tangy, sweet, fiery and crunchy dish you want to assemble rather than cook after a busy day.

Turkey chili, chili con carne, black bean chili with mushrooms, white bean chili with lamb — our chili collection is comprehensive comfort.

There’s something about putting together a dough, about measuring and kneading and waiting on a rise, that allows you to get out of your head.

Carbs of all kinds for sandwiching, swiping and swirling.

With some lighter fare for the week: Priya Krishna’s new coconut saag, a French-y sous-chef salad and Hiroshima-style okonomiyaki.

Marinated all afternoon, placed on the grill an hour before sunset and served with warm tortillas, rice and beans, hot sauce and lime wedges.

Lidey Heuck’s new recipe for goulash is a great use of old spices (hear us out).

However you make it, this West African dish of rice, tomatoes, lots of peppers and lots of spice is an excellent centerpiece for Sunday dinner.

More late summer standbys: yakitori-style salmon, pasta al pomodoro, Oklahoma onion burgers.