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"The plan-ahead, you-can-do-it, strategic, genius, totally delicious guide to throwing a dinner party, according to \u00A0&lt;strong&gt;Food52's Amanda Hesser&lt;/strong&gt; For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly. Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party. A crowd-pleasing braise like this one tastes even better if it sits overnight. Reheat the short ribs at 200\u00B0 for 30 minutes. Most 1&amp;rdquo;-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven\u2014it will hold. If it isn't quite ready when you are, crank up the heat to 350\u00B0 and it'll finish quickly. Peggy Loftus, a contributor to Food52, devised these stellar custards."^^<http://www.w3.org/2001/XMLSchema#string>
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