Our 22 Favorite New Year's Eve Recipes

Green Peppercorn Marinated Feta
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

New Year's Eve calls for celebratory food, and we've got your entire day's menu covered. Kick it off with Cardamom Baked French Toast, then move on to snacks like Brussels Sprouts Baba Ghanoush. Our Herb-Roasted King Salmon with Pinot Noir Sauce makes an impressive dinner centerpiece, and Orange-Anise Croquembouche with White Chocolate is the sweetest year-end finale. Read on for all our best New Year's Eve dishes.

01 of 21

Rye and Crème Fraîche Strata with Smoked Salmon

Rye and Creme Fraiche Strata with Smoked Salmon
John Kernick

In this playful riff on a bagel with cream cheese and lox, Food & Wine Culinary Director at Large Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion.

02 of 21

Orange-Anise Croquembouche with White Chocolate

Orange-Anise Croquembouche with White Chocolate
Christopher Testani

For this magnificent croquembouche, choux pastry puffs are filled with festive orange- and anise-infused cream, then secured into a tower with white chocolate. For extra magic, sprinkle the puffs with gold luster dust after they're stacked. Don't be put off by the nearly eight hours it takes to complete this showstopper — it's only one hour of active cooking time!

03 of 21

Bacon and Butter Sandwiches

Bacon-and-Butter Sandwiches
© Marcus Nilsson

Pastry genius Dominique Ansel gives the beloved English "bacon butty" a French accent by subbing slender baguette slices for the standard white toast and using sherry instead of the usual ketchup.

04 of 21

Herb-Roasted King Salmon with Pinot Noir Sauce

Herb-Roasted King Salmon with Pinot Noir Sauce Recipe
Justin Walker

Originally served at Seattle's Hotel Sorrento by chef David Pisegna, 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.

05 of 21

Sriracha and Wasabi Deviled Eggs

Sriracha-and-Wasabi Deviled Eggs 

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, then garnished with Chinese five-spice powder and snipped chives.

06 of 21

Steak and Shrimp Hot Pot

Steak and Shrimp Hot Pot Broth Recipe
Justin Walker

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 each of the dish's components throughout the night.

07 of 21

Four-Layer Caviar Dip

Four Layer Caviar Dip Recipe
Justin Walker

Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briny caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish. Serve with your favorite water crackers.

08 of 21

Rosemary-Pepper Beef Rib Roast with Porcini Jus

Rosemary-Pepper Beef Rib Roast with Porcini Jus

In this recipe from the late renowned chef Floyd Cardoz, beef rib roast is seared in a preheated pan in the oven, which saves stove space and helps the meat cook more quickly. If you want to prep in advance, you can make the porcini jus a day beforehand and refrigerate it overnight.

09 of 21

Cheese Croustades

Cheese Croustades Recipe
Justin Walker

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.

10 of 21

Hazelnut and Chocolate Meringue Cake

Hazelnut-and-chocolate meringue cake
© Stephanie Foley

This extraordinary dessert, made with crisp chocolate-hazelnut meringue and billowy 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.

11 of 21

New Year's Day Black-Eyed Peas

New Year's Day Black-Eyed Peas

For good luck in the upcoming year, chef Ryan Hardy serves hearty black-eyed peas with garlic-rubbed toasts, garnished with generous amounts of freshly grated Parmigiano-Reggiano.

12 of 21

Moody Tongue's Chocolate Cake

Moody Tongue's Chocolate Cake
Con Poulos

This recipe from Chicago's Michelin-starred Moody Tongue Brewing Company is all about planning, and it's worth every single second. The finished cake is an epic assemblage of rich chocolate cake layers, tangy espresso cheesecake, nutty German chocolate filling, and buttercream, all enrobed in dark chocolate ganache.

13 of 21

Chocolate Pretzel Crinkle Cookies

Chocolate Pretzel Crinkle Cookies
Greg DuPree

By substituting the flour with Glutino pretzels, this version of the holiday staple is not only gluten-free but also perfectly salty-sweet with a chewy center.

14 of 21

Cardamom Baked French Toast

Cardamom Baked French Toast Recipe
Photo by Antonis Achilleos / Food Styling by Rishon Hanners

This twist on baked French toast is inspired by Swedish cardamom-infused buns called kardemummabullar. Tender challah is slathered in sugared cardamom butter and toasted before soaking in a peppercorn-spiked custard. It's all topped with melted butter and pearl sugar, then baked until golden.

15 of 21

Spiced Sweet and Sour Ribs

Spiced Sweet and Sour Ribs
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Rubbed with toasted ground spices then lacquered with a sweet and tangy glaze of maple syrup and a duo of vinegars, these meaty ribs have a deep flavor and an irresistibly crackly crust. To work ahead, you can roast the ribs the day before, then glaze and broil them just before serving.

16 of 21

Farro Mafaldine with Black Truffle Butter and Mushrooms

Farro Mafaldine with Black Truffle Butter and Mushrooms
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch. This elegant yet hearty dish pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms and grated truffle.

17 of 21

Brussels Sprouts Baba Ghanoush

Brussels Sprouts Baba Ghanoush
Greg DuPree

After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip in this riff on baba ghanoush. Chef Michael Solomonov serves it topped with more roasted brussels sprouts and hazelnuts alongside warm pita for dipping.

18 of 21

Green Peppercorn-Marinated Feta

Green Peppercorn Marinated Feta
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Marinating cubed feta is a low-effort move with big-flavor results. Feta's slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. Pair it with crackers and fruit to anchor your cheese board.

19 of 21

Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa

Banana Leaf Wrapped Lamb Shank Tamales with Morita Chile Salsa

These smoky braised-lamb tamales from event producer Paola Briseño González get a pop of freshness from bright cilantro-onion relish. Banana-leaf wrappers perfume the masa as they steam and yield tamales with a dense, custard-like texture.

20 of 21

Chile Crisp-Glazed Bacon Bites

Chile Crisp Glazed Bacon Bites
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

For this snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Try this with your favorite store-bought version of chile crisp for an even easier version.

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Inverno Arancione

Inverno Arancione
Photo by Victor Protasio / Prop Styling by Christine Keely

"Spiced mulled cocktails are what I crave when I want to relax in the colder months," says Amy Brandwein of Washington, D.C.'s Centrolina. For this mulled cocktail, Pinot Grigio stands in for the usual red wine base to enhance the flavors of citrus and ginger, which play off the classic Italian winter specialty panettone.

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