Menus · Sunday supper
The Sunday Supper for Six
A slow, forgiving menu that still leaves room for the evening.
This is the dinner you make when you want a table full without an afternoon lost to it: one pan of chicken, potatoes that earn their place, a sharp green thing, and dessert you build at the end.
Buy the chicken the day before and salt it overnight. Everything else can be washed, measured, and set out before guests arrive, leaving only roasting, tossing, and scooping when the room is full.
The approach
Make the useful parts easy.
01
Season ahead
Salt the chicken generously the night before. This seasons the meat and frees you from last-minute basting rituals.
02
Give potatoes their own room
Parboil if you have time, then roast on a separate tray so they crisp rather than steam.
03
Keep the salad sharp
Dress greens with lemon, olive oil, salt, and a little grated cheese only after everyone sits.
04
End simply
Scoop gelato into small glasses and pour hot espresso over it at the table.
Timing
A little rhythm goes a long way.
- Day before
- Salt the chicken, make room in the fridge, and set the table linens aside.
- 2 hours before
- Cut potatoes, wash greens, grate cheese, and chill the wine or zero-proof bottles.
- 90 minutes before
- Roast chicken and potatoes together; let the kitchen do the work.
- At the table
- Carve the chicken, toss greens with lemon, then make affogatos to order.