PHOTOGRAPHY BY BILL PHELPS

An Elegant Winter Dinner Party

There’s no better way to begin a winter dinner party than with a classic Manhattan. Serve yours alongside flavorful, two-bite onion and anchovy tarts, and then move onto a beautifully marbled standing rib roast. And don’t skip the nutty, syrupy, rye-crusted tart. See the menu »

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »

The Menu

Classic Manhattan
Pissaladières (Anchovy and Onion Tarts)
Standing Rib Roast with Black Currant Port Glaze
Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
Plenty of good, crusty bread
Honey-Nut Tart with Chocolate Rye Crust

More About This Menu

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You can batch-make Manhattans in order to avoid playing bartender all night. Scale up the rye, vermouth, and bitters, stir well in a large vessel with big ice cubes that won't quickly melt, and then pour into individual glasses and finish with maraschino cherries.
The roast will need to sit for ten minutes before carving, which gives you ten minutes to put the finishing touches on the rest of the meal.
Make the honey-nut tart a day in advance; gild the lily by serving it with vanilla ice cream.