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grilled marinated strip steak with scallions

the best onion rings

spinach soufflé

sour cream–thyme rolls

sunken chocolate cakes with coffee ice cream

WINTER

A CHILI BUFFET

SERVES 10

chili con carne

smoky pinto beans

crisp romaine salad

chunky peanut, chocolate, and cinnamon cookies

ALL-DAY OPEN HOUSE

SERVES 8 TO 10

honeydew fizzes

cheese balls three ways

maple-glazed smoked vermont ham

black-eyed pea and jalapeño salad (doubled)

collard greens with bacon

brown sugar cornbread

julia dunlinson’s potato griddle scones

cornmeal biscotti with dates and almonds

FESTIVE HOLIDAY COCKTAIL PARTY

SERVES 8 TO 10

chicken liver pâté

fruits de mer platter

ham and gruyère thumbprints

asian mini crab cakes

parmesan-dusted meatballs

smoky cashews

mini chicken b’steeyas

palmiers

cranberry, tangerine, and pomegranate champagne punch

grapefruit sparkler

NEW YEAR’S EVE DINNER

SERVES 6 TO 8

spicy seared scallop canapés

chicken liver pâté

red and golden beet cheese tart

roasted duck breasts with wild mushroom stuffing and red wine sauce

tarragon green beans

glazed baby turnips and cipollini onions

mixed green salad with date-walnut vinaigrette

blood-orange pavlovas with grand marnier

cream cheese–walnut cookies

VALENTINE’S DINNER

SERVES 2

roasted carrot soup

haricots verts with mustard vinaigrette

crimson couscous

spice-crusted leg of lamb with herb oil

baked pears with vanilla mascarpone

SUNDAY NIGHT SUPPER

SERVES 6

arugula and radicchio with parmesan shavings

buttermilk-onion pull-apart rolls

pancetta-wrapped pork roast

quick pear chutney

cauliflower puree

prune tart

starters

asparagus timbale

SERVES 6 TO 8

You will need a metal brioche pan that measures 8 inches across the top and 3½ inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.

1 teaspoon coarse salt, plus more for cooking water

10 ounces medium asparagus, tough ends trimmed

½ cup defrosted frozen spinach (about 4 ounces)

1 tablespoon unsalted butter

½ cup chopped onion

1 small garlic clove, chopped

5 large eggs

1/8 teaspoon freshly ground pepper

¼ teaspoon freshly ground nutmeg

1 cup heavy cream

½ cup mâche or field greens (optional)

1. Preheat the oven to 325°F. Line a 9 × 13-inch baking pan with a kitchen towel. Line the brioche pan with plastic wrap.

2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the asparagus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 minutes. Transfer to a colander to drain; set aside.

3. In a small skillet, melt the butter over medium-low heat. Add the chopped onion and garlic; sauté, stirring frequently, until the onion is softened and just starting to color, 6 to 8 minutes. Remove from heat.

4. Bring a large pot of water to a boil. Cut the asparagus spears in half crosswise. Slice the bottom ends in half lengthwise, and then cut them crosswise into thin half-moons; set aside. In the bowl of a food processor fitted with the metal blade, combine the asparagus tops, reserved spinach, and onion mixture. Process until very smooth, about 5 minutes, stopping to scrape down the sides as necessary. Transfer to a large bowl. Add the eggs, salt, pepper, and nutmeg; whisk to combine. Set aside.

5. In a small saucepan over medium heat, heat the cream until bubbles form around the edges and it starts to steam, about 2 minutes. Remove from heat. Whisking constantly, slowly add the cream to the egg mixture. Stir in the reserved sliced asparagus. Pour the custard into the lined brioche pan, and place it in the lined baking pan. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the brioche pan.

6. Bake until the center is firm when gently touched with your finger, about 65 minutes. Transfer the brioche pan to a wire rack; let cool