30 New Year’s Eve Recipes for a Crowd

By Bridget Hallinan
Updated January 15, 2020
Greg DuPree
New Year’s Eve food tends to be over-the-top and celebratory, and we’ve got your indulgent holiday menu covered from breakfast to dessert. Start off the day with our rye and crème fraîche strata with smoked salmon, before moving on to party snacks like hogs in a blanket and white anchovy toasts with parsnip butter. For a more substantial dinner, our herb-roasted king salmon with pinot noir sauce serves 10; for drinks, our citrus-Champagne punch is the perfect cocktail to toast with at midnight. Read on for those recipes, and more New Year’s Eve recipes we love.Related: Guide to New Years Eve recipes
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Rye and Crème Fraîche Strata with Smoked Salmon


John Kernick
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There’s nothing wrong with eating breakfast for dinner, as proven by this bagel and lox-inspired strata.

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Orange-Anise Croquembouche with White Chocolate


Christopher Testani
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Don’t be put off by the nearly 8 hours it takes to complete this grand croquembouche — it’s only one hour of active cooking time for show-stopping results!

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Citrus-Champagne Punch

Justin Walker
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Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!

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Bacon-and-Butter Sandwiches


© Marcus Nilsson
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Dominique Ansel’s indulgent bacon-and-butter sandwiches are a quick and easy way to please any NYE crowd.

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Herb-Roasted King Salmon with Pinot Noir Sauce

Justin Walker
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Originally served at Seattle’s Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon dish stands the test of time. We simplified the original recipe, but didn’t change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.

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Lemongrass Shrimp on Toast

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For his elegant hors d’oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little crème fraîche.

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Smoked Trout Dip with Sweet Onion Vinaigrette

PHOTO © JOHN KERNICK
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This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that’s drizzled on top.

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Milk Chocolate-Dipped Hazelnut Sandies

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These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with crunchy cocoa nibs and then dipped in luscious milk chocolate.

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White Anchovy Toasts with Parsnip Butter

© John Kernick
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Boston chef Matt Jennings spreads creamy, rich parsnip butter on crunchy toasts, then tops them with tangy anchovies for an excellent hors d’oeuvre.

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Sriracha-and-Wasabi Deviled Eggs

PHOTO © CON POULOS
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Joanne Chang’s mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne’s riff on those eggs, made spicy with hot sauce and wasabi.

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Hogs in a Blanket

© Chris Court
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This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.

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Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

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Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oysters). "Prosciutto is more delicate than bacon, but it gets a nice crispness," she says. "And the barbecue sauce helps the prosciutto stick to the shrimp."

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Steak-and-Shrimp Hot Pot

Justin Walker
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Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive holiday meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables; meats; and, eventually, noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient.

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Chicken-Liver-Pâté Toasts

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“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother, John Adler, slice and toast bread rounds, then top them with whatever ingredients inspire them, like this chicken-liver pâté. John makes it by pureeing sautéed livers with onions, anchovies and Marsala, then blending them with crème fraîche until smooth and creamy.

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Four-Layer Caviar Dip

Justin Walker
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Layers of creamy egg salad; crisp red onion; herbed cream cheese; and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.

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Jasmine Spritzers

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This refreshing vodka cocktail, from chef Rachel Klein’s friend Julie Weinberg, gets its incredible floral flavor from essential oil. Even a drop or two is powerful.

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Shredded Caesar Salad on Toasts

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This classic Caesar salad is chopped very finely to become a fun topping for toasts.

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Rosemary-Pepper Beef Rib Roast with Porcini Jus

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“When entertaining at home, I’m always hard-pressed for stove space,” says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven. The method also helps the meat cook more quickly.

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Creamed Oysters and Leeks On Toast

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You can purchase shucked oysters from your local fish market. The oysters should be plump and fresh-smelling.

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Crispy Potato-and-Sauerkraut Cakes with Smoked Trout

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Chef Jonathon Sawyer amps up potato latkes with tangy sauerkraut, fresh dill and caraway.

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Cheese Croustades

Justin Walker
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A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.

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Parker House Rolls Topped with Cheddar and Old Bay

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These are the ultimate Parker House rolls: fluffy and buttery with an irresistible topping of melted cheddar and spicy Old Bay seasoning.

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Brazilian Rich Chocolate Truffles

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These chewy, sprinkles-coated balls (called brigadeiros in Portuguese) are more like chocolate caramels than French-style truffles.

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Caramel-Pear-Cheesecake Trifle

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This decadent pear-and-caramel trifle can be made a day ahead and it serves a crowd. It’s perfect for a party.

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Hazelnut-and-Chocolate Meringue Cake

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This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso has nicknamed it “the beast,” because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.

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Oysters Rocafella

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“We created this dish as an homage to Jay-Z. He inspires us,” says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. “The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now.” Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

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Big-Batch Rye Sours

Gregory DuPree
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Hibiscus flowers, curaçao, and lemon juice bring bright and refreshing floral notes to this rye-based cocktail.

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New Year's Day Black-Eyed Peas

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Ryan Hardy serves these hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano.

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Moody Tongue’s Chocolate Cake


Con Poulos
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If you’re looking to make a big chocolate cake for your New Year's Eve bash, go with this one. It’s a perfect mash-up of moist chocolate cake, espresso cheesecake, German chocolate filling, and dark chocolate ganache.

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Chocolate Pretzel 
Crinkle Cookies

Greg DuPree
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These chocolate pretzel crinkle cookies are the perfect wintertime crowd pleaser, since they’re both gluten and dairy free.

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