It’s prime snow time right now, which means you should pack up, escape to a cabin in the woods, and waste away the weekend with friends. Whether you’re outdoors indulging in winter sports or just busy perfecting your snow angel skills, eating well should never get short shrift. We’ve assembled a weekend’s worth of food for six to eight people—complete with shopping lists, an equipment list (in case your cabin is bare-bones), and a prep timeline—so all you have to worry about is when to eat.

These lists will get you on your way. Click to view and print.
Timeline and Equipment List | Shopping List

Day 1: Dinner

Antipasti plate of Marinated Mushrooms served with any assortment of prosciutto or other cured meats, marinated mozzarella (buy it or try ours), olives (we have an easy recipe for Anchovy-Marinated Olives), and breadsticks or crackers

Spinach Salad with Warm Bacon Vinaigrette
Cacio e Pepe Pasta

Hazelnut-Anise Cookies
Apple Brandy Hot Toddy

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Day 2: Breakfast

Eggs Florentinesque served with bacon

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Up to a Week Before Leaving
Make the Spicy Cereal and Nut Mix, Dried Fig and Nut Bars, Hazelnut-Anise Cookie dough (store in the freezer), and Marinated Mushrooms (store in the refrigerator)

Upon Arrival
Shop for remaining ingredients

Before You Go to Bed
Squeeze juice, if using fresh-squeezed, and let chill in the refrigerator

Day 1: Breakfast
30 Minutes Ahead
Turn the oven on, place the cast iron skillet in the oven to heat, and mix the batter for the pancake
20 Minutes Ahead
Pour the batter into the heated skillet and place in the oven
While the pancake bakes, prepare the pears and transfer to a serving dish
Right Before Eating
Remove the pancake from the oven, cut it into wedges, blend the Orange Frothy, and serve

Day 1: Dinner
1 Hour Ahead
Turn the oven on for the cookies and remove the dough from the refrigerator
Slice and bake the cookies
45 Minutes Ahead
Arrange an antipasti plate with the Marinated Mushrooms and any other accompaniments while you prepare the rest of the meal
Remove the spinach from the refrigerator, and place the bacon in the freezer to firm up
30 Minutes Ahead
Fill a large (12-quart) pot with heavily salted water and bring it to a boil
Wash, dry, and tear the spinach into bite-size pieces for the salad, and grate the cheese and grind the pepper for the pasta
15 Minutes Ahead
Cook the pasta and prepare the salad
Once the pasta is ready, drain it and reserve the cooking water
Right Before Eating
Finish preparing the pasta and serve
After Dinner When Your Sweet Tooth Kicks In
Prepare Apple Brandy Hot Toddies and serve with the Hazelnut-Anise Cookies

Day 2: Breakfast
20 Minutes Ahead
Wash and dry the spinach and brew some coffee
Prepare Eggs Florentinesque, and cook the bacon in a separate frying pan
Make the toast and the sour cream mixture while the eggs cook, then serve

1 box grater
1 chef’s knife
1 citrus juicer
1 set measuring cups
1 set measuring spoons
1 metal spatula
1 whisk
1 wooden spoon
1 large bowl
1 medium bowl
1 small bowl
1 large colander
1 (12-inch) cast iron skillet or frying pan
1 medium frying pan
1 large frying pan
1 (12-quart) pot
1 small saucepan or teakettle

1 baking sheet
1 blender

For Recipes You’ll Make Ahead of Time (Spicy Cereal and Nut Mix, Dried Fig and Nut Bars, Marinated Mushrooms, Hazelnut-Anise Cookies)
1 pound small white button mushrooms
1 medium lemon
6 medium garlic cloves
1 bunch Italian parsley
1 small bunch fresh tarragon
1 medium orange
3/4 pound unsalted butter
1 small bag all-purpose flour
8 ounces dried black Mission figs
Unsweetened cocoa powder
Granulated sugar
1 small box corn cereal, such as Chex
1 small box rice cereal, such as Chex
1 large bag honey-wheat pretzel sticks
3/4 cup roasted, salted cashews
3/4 cup roasted, salted peanuts
10 ounces whole hazelnuts
5 ounces whole almonds
1 small bottle Worcestershire sauce
1 small bottle Tabasco Sauce
Granulated garlic powder
Dry mustard
Kosher salt
Anise seeds
Fennel seeds
Ground cinnamon
Ground cloves
Black pepper
1 small bottle olive oil

For Recipes You’ll Make There (Dutch Baby Pancake, Caramelized Pears, Orange Frothy, Spinach Salad with Warm Bacon Vinaigrette, Cacio e Pepe Pasta, Apple Brandy Hot Toddy, Eggs Florentinesque)
1 orange
2 cups chilled freshly squeezed orange juice, or about 10 medium oranges
4 lemons
4 medium Bosc pears, about 12 ounces
2 medium shallots
3 1/2 pounds spinach
9 ounces thick-sliced smoked bacon
8 ounces Pecorino Romano cheese
4 ounces crème fraîche or sour cream
1 dozen large eggs
1 pint whole milk
1/2 pound unsalted butter
Vanilla extract
Grated nutmeg
1 cinnamon stick
Ground cloves
Cayenne pepper
Kosher salt
Black peppercorns
Red wine vinegar
Dijon mustard
2 pounds dry spaghetti
1 small bag all-purpose flour
1 (1-pound) box light brown sugar
Chopped pecans
Bread for toast
Calvados or apple brandy
Bärenjäger Honey Liqueur (optional)
1 small bag ice

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