Salmon with Potato Salad and Horseradish Yogurt
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
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Amaro-Spiked Mocha with Caramelized Brioche
Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.
Butternut Squash Bruschetta with Pomegranate
This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.
Fava Bean Bruschetta with Chicory and Red Onion
The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.
Fresh Pasta with Clams and Hot Italian Sausage
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.
Paper Plane Cocktail
The ideal aperitivo: simple to make, easy to drink.
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you want bread on Saturday, start Wednesday night. Bake it anytime Saturday. This is part of BA's Best, a collection of our essential recipes.
Yellowtail Crudo with Citrus and Avocado
If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Caesar-Style Puntarelle
Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.
Roasted Short Ribs with Cauliflower and Celery
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.
Braised Duck Legs with Polenta and Wilted Chard
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Schmaltz-Refried Pinto Beans
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Winter Squash and Short-Rib Enchiladas
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Party-Ready Italian Heros
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
Chocolate Babka
The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).
Seared Duck Breasts with Blood Oranges
Citrus segments get saucy in our play on duck à l’orange.
Blood Orange Jell-O Shots
Potent—but so much classier than your dive bar shots.
Sausage Meatball Sandwiches
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.