Still My Go-To Dinner Party Menu

Plus: Japanese Curry and Mushrooms, Lunch at Raku with Susan Spungen, and Dinner at Anton's.

Hey everyone,

Some things never change. For those who’ve been following me forever, you know what I’m about to say: this weekend I hosted a dinner party and I made spicy-spatchcocked chicken with toasted couscous and salsa verde. You know that because I wrote about it on my blog for years (see here), it’s made its appearance in this newsletter (I just wrote about it in September!), and if you’ve been here for dinner, chances are this is what I fed you.

Here’s a video I made of this past weekend’s version:

@amateurgourmetMy go-to dinner party menu. 🧀🍗🥧 #dinner #dinnerparty #hosting #cooking #food #foodtiktok #poultry #chicken #sauce #pie

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Funny, though, how each time something’s a little different.

This time I utilized my brand new mortar and pestle and made the salsa verde in there which made everything a million times more potent. Somehow doing it in a food processor just isn’t the same; in the mortar, everything gets smushed up against everything else and all of the flavors stay in there, without a metal blade chopping everything to smithereens and creating a homogenous texture.