Entertain the thought of you getting the timing down right

Wilted spinach salad with dates and bacon

Culinary timing is something that home cooks often find challenging. Enter author Gail Monaghan, whose book “It’s All in the Timing” (Agate Surrey, $29.95) is the ultimate guide to entertaining, ensuring each dish comes out at the right temperature and the right moment.

The book was born out of experiences Monaghan encountered when she entertained. The rib roast was overcooked, while the garlic custard refused to set. The first course souffle was falling, as guests were delayed. Out of these and other mishaps, the author spent years mastering the secrets of culinary sequencing. In “It’s All in the Timing,” you’ll find 22 menus ranging from basic brunches to elaborate celebrations.

I wish I had a copy of this book when I was starting out in the kitchen. And I’m more than happy to share one of her recipes. Her version of a classic wilted spinach salad, updated with dates and cheese, shows how the recipes are organized for make-ahead, timed cooking. Prep: 40 minutes Cook: 25 minutes Makes: 8 to 10 side-dish servings pieces thick-sliced bacon tablespoons balsamic vinegar, plus more to taste tablespoons grainy mustard tablespoons honey Dash hot sauce Fine sea salt and black pepper, to taste pound fresh baby spinach, washed, dried dates, pitted, quartered large red onions, sliced into paper-thin rings bulb fennel, sliced paper thin cup crumbled feta or goat cheese tablespoons extra-virgin olive oil, plus more as needed Fry the bacon in a large skillet over medium-high heat until very crisp, periodically pouring off and reserving the grease. Transfer the bacon to a paper towel-lined plate and blot. Return 9 tablespoons of the bacon grease to the skillet; discard the rest. Crumble the cooled bacon, cover and refrigerate. Warm the reserved bacon grease over medium heat. Add the vinegar, mustard, honey, hot sauce, salt and pepper. Heat to a simmer, scraping up the accumulated bits. Remove from the heat, cool, cover the skillet and refrigerate. Remove the dressing skillet from the refrigerator. Re-crisp the crumbled bacon in a small skillet set over low heat. Place the crumbled bacon, spinach, dates, onions, fennel and cheese in a large salad bowl. Set aside. Heat the skillet of dressing over medium-low heat, whisking frequently, until hot. Whisk in the olive oil. Taste and adjust the seasonings. Add enough of the hot dressing to the salad to moisten, wilt and flavor. Toss to combine. Serve right away. 272 calories, 19 g fat, 7 g saturated fat, 26 mg cholesterol, 20 g carbohydrates, 15 g sugar, 6 g protein, 297 mg sodium, 3 g fiber

ELENA ELISSEEVA/DREAMSTIME Fry up thick-sliced bacon until crispy, then crumble the strips after they cool and refrigerate for use the next day.