This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.