New Year’s Day
363 recipes found
Soft-Shell Crabs Sauteed In Brown Butter
Caviar and Lobster in Brioche Cups
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Steamed Sole with Smoked Trout Consommé
Soba With Black-Eyed Peas and Spinach
I’m bringing together good luck charms from all over the globe in this comforting dish. Soba (buckwheat noodles) is traditional in Japan, black-eyed peas in the American South, and spinach or other greens pretty much everywhere. Buckwheat pasta does exist in Northern Italy; it's called pizzoccheri, and it’s traditionally tossed with a rich cabbage and cheese topping.
Steamed Halibut With Rosemary Served With Parsnip Purée
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Roquefort Cheese Balls
Greens In Phyllo
Grape Salad
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells me it was always part of the holiday buffet in her family. It couldn’t be simpler to prepare and has only three ingredients: grapes, sour cream and brown sugar. Rather like a creamy fruit salad with a crisp sugar topping, it really is delicious, though the concept sounded strange to me before I first tasted it. Other versions, I hear, call for softened cream cheese and nondairy “whipped topping”; I can’t say I’ll be trying that. Some cooks caramelize the brown sugar under the broiler and some don’t, but I definitely recommend this step, which gives the dish a crème brûlée aura.
Restaurant Ruc's Roast Goose With Sauerkraut
Greek Black-Eyed Peas Salad
Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Shaking Beef Cubes
Scallops on Homemade Potato Chips
Swedish Mulled Wine (Glogg)
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
Roast Fillet of Beef in Red-Wine Sauce
Noodles With Hot Meat Sauce
To be made in two batches one day in advance if desired
Collard Greens Stuffed With Raisins, Nuts and Rice
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Chocolate and Pistachio Whirligig Buns
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult – if you can follow directions, you can make them (really!) – and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.
Gina Pfeiffer's Chili
Texas Caviar
Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become “Texas caviar,” a spicy, tangy (if sloppy) dip for tortilla chips.
Spinach Crepes With Smoked Salmon And Cream Cheese
Fresh And Smoked Salmon Spread
This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.
Glogg
