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Our No-Stress Friday Night Dinner Party Menu

By Amanda HesserPhotographer Gentl Hyers

September 29, 2013

The plan-ahead, you-can-do-it, strategic, genius, totally delicious guide to throwing a dinner party, according to Food52's Amanda Hesser

Gentl & Hyers
1/6
Ginger Fizz
For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.
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Gentl & Hyers
2/6
Wilted Escarole Salad
Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette
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3/6
Tad's Roasted Potatoes
Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.
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Gentl & Hyers
4/6
Red Wine–Braised Short Ribs with Carrots
These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes.
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5/6
Cod with Lemon, Green Olive, and Onion Relish
Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.
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Gentl & Hyers
6/6
Burnt-Caramel Custards
Peggy Loftus, a contributor to Food52, devised these stellar custards.
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