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A Fireside Dinner with Friends

The one party menu you need for any night of the season by Heidi Johannsen Stewart Like this menu? Become a member for access to thousands of recipes and menu ideas!In a month filled with big celebrations, it can be easy to forget the simple pleasures of having a few friends over for dinner. This hearty supper for twelve is a good reminder. It’s easy to pull together and packed with do-ahead tips (the main course gets even better if it spends a couple of days in the fridge). And it’s a great excuse to pause, enjoy the season with your favorite people, and cook up some memories.

the menu

Chicken, Lemon & Olive Stew Saffron Couscous Arugula, Carrot & Celery Root Salad with Almonds Ginger Crème Brûlée

Shopping List

Fresh Produce 6 medium carrots (1 lb.) 3 large yellow onions 1 medium celery root (3⁄4 to 1 lb.) 6 lightly packed cups baby arugula (about 6 oz.) 1 bulb garlic 1 bunch fresh cilantro 1 small bunch fresh mint (optional) 4 lemons 1 large piece fresh ginger

Meat, Eggs & Dairy 6 lb. boneless, skinless chicken thighs (about 25 thighs) 10 large eggs 4 cups heavy cream 4 Tbs. unsalted butter

Other Groceries 2 quarts lower-salt chicken broth 2 cups canned chickpeas 2 cups small green olives, such as picholine or manzanilla 3 cups (1-1⁄2 lb.) couscous 3⁄4 cup sliced almonds 3 small dried red chiles, preferably chile de Arbol 1 Tbs. ground turmeric 2 fresh bay leaves or 1 dried 1⁄2 tsp. saffron threads

Pantry Staples 3/4 cup plus 2 Tbs. extra-virgin olive oil 3⁄4 cup plus 2 Tbs. granulated sugar Two 3-inch cinnamon sticks 2 Tbs. apple cider vinegar 2 Tbs. honey 1 Tbs. pure vanilla extract 2 tsp. ground cumin 2 tsp. ground coriander 1 tsp. Dijon mustard 1⁄4 tsp. table salt Kosher salt Black peppercorns

Menu Timeline

Up to two days ahead: Make the chicken stew and refrigerate, covered. Make the crème brûlée custards, chill, wrap each ramekin in plastic wrap, and refrigerate.

One hour ahead: Toast the almonds for the salad. Make the salad dressing. Make the saffron couscous.

Thirty minutes ahead: Reheat the chicken stew. Make the salad.

Just before dessert: Sprinkle the crème brûlées with sugar and caramelize the tops.

photo: Scott Phillips