Hello, chefs.
I’m taking a break from my frantic Friday night assembly of a Prospect Park dog hour puzzle to write you a little New Year’s love note, candle crackling and Ella Fitzgerald Radio playing in the background. Say what you will about me, but I’m committed to the bit.
The days between Christmas and New Year’s Day catch a lot of heat, but they’re my favorite, probably precisely because they’re so far removed from the ordinary. They all mush together into one mega sorta-vacation, sorta-stress-ball stretch of time, and for me that means conditions are ripe for reflection and planning. My Notes app hasn’t seen this much action in months.
I spent most of yesterday dreaming up what I want this next year to look like. In general terms, I’m manifesting close friendships, a clear mind, a healthy body, and a cushioned bank account. Specifically, that means practicing mindfulness every morning so I can be present in my relationships, weekly friend dinners, reducing alcohol consumption, going to Pilates twice per week, putting everything I want to one-click buy on a “to buy” list that I review once a week, and probably a whole bunch of other good habits that I’ll commit to (and re-commit to) during the year.
I’ve found that for me, the easiest way to be consistent about seeing friends and maintaining relationships is to have someone over for dinner once a week. Just commit to it. Plan the meal, put it on the grocery list, and invite friends until someone says yes.
If you find that having guests for dinner is all a blur because you’re so busy cooking and cleaning, you might be missing out on the best part of hosting: sitting around the table for a totally chill, slow dinner and the sleepy, giggly time afterward. After the chaos of cooking, time spent eating and sipping is my golden hour. It starts with serving a meal that inspires closeness—think some kind of centerpiece dish that people dip their bread into—and is preserved by clearing plates and replacing them with a bottle of amaro to pass around and a plate of sweets to nibble at. Actually, it probably starts with a martini, but you already knew that.
These are my favorite, most romantic dinners. They work for a group or for a sweet date night for one or two. They’re unfussy and delicious and familial. And you can really make them out of anything—but still, this week I’m sharing three ideas for a cozy table spread that encourages reaching, sharing, dipping, and an hour or two spent around the table with friends.
-Faith
(Well, kinda.)
Spread 1: Italian
Warm olives
Shell-on shrimp with crispy garlic: Fry up your shrimp in a good amount of olive oil with a clove or two of chopped garlic. Start the garlic first if you want it nice and crispy!
Fresh pasta and tomato sauce: make your sauce with a few cloves of garlic, red pepper flakes, oregano, olive oil, and a can of whole tomatoes. Blitz, toss with pasta, top with parm and basil.
Warm split baguette with a soft cheese on top, + olive oil and Maldon salt + basil (we had the BelGioioso truffle burrata tonight)
Whole romaine leaves with a drizzle each of olive oil and lemon, Maldon salt, and fresh grated parm.
Spread 2: Spanish
More warm olives
Good bread for dipping
A roasted vegetable
A pot of mussels in the middle of the table: Saute a shallot and some garlic in olive oil and butter. Add a few inches of broth, wine, or both, plus salt and red pepper flakes and bring to a simmer. Rinse your mussels (tap any that are open; if they’re alive, they should close, and if they don’t close, toss them) and drop them in to your broth. Cover and cook until all open up, about 5 minutes.
Tortilla de patatas: Before guests arrive, thinly slice a small onion and two potatoes. Fry in a skillet with olive oil until browned and softened, then add a dozen whisked eggs, making sure there’s still plenty of olive oil in the pan first and that your potatoes and onions are spread out well. Bake at 375 until set on top. Warm it up when it’s time to serve and top with paprika.
Spread 3: Greek
More warm olives (I hope you see the theme here)
A block of feta with olive oil drizzled on top
Toasted pita wrapped up in a towel to keep it warm
A roasted vegetable, sliced cucumber and tomato, tzatziki and hummus, rice…
Oven chicken “shawarma”: these sliced thighs produce a platter with big dipping possibilities. Marinate boneless, skinless thighs and 2 quartered red onions with olive oil, lemon juice, cumin, paprika, a ton of minced garlic, salt and pepper. Bake at 425 for 40 minutes.