Recipes to ring in the New Year that are both savory and sweet!
New Year’s Eve Cocktails, Drinks and Hors d’Oeuvres
Fancy and fun cocktails, party dips, and hors d'oeuvres for a crowd of any size.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping or dip. Perfect as a fancy dip for potato chips, pita chips or crackers, or as a latke topping.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Potstickers served with Sriracha sauce and Hoisin sauce. Plus, make Asian meatballs with any excess filling.
Celebratory Dishes and Sweet Treats to Ring in the New Year
Show-stopping recipes for the main event and treats to sweeten the night.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
Dark and white chocolate layered with the subtle salty crunch of pretzel crisps and spiked with peppermint.
Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes.
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.