New Year’s Day
363 recipes found
Lamb Cassoulet
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.
White Bean And Smoked Tuna Spread
Braised Chinese mushrooms
Baby Buckwheat Popovers With Pressed Caviar
Cider Rice Pilaf
Many-Flavor Duck Salad
Lobsters In Bourbon-Flavored White Butter Sauce
Fried Shrimp With Squid
Navy Bean And Celery Root Soup
Tuscan Bean Soup
Little Onion Tarts With Gorgonzola and Walnuts
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary — what’s not to love? Perfect with drinks, they reheat beautifully, too.
Queso Fundido
This ooey, gooey cheese dip gets a little kick from the addition of fresh jalapeño pepper and chorizo sausage. Serve the dip hot with soft tortillas, or tortilla chips, depending on your mood.
Swedish Pancakes with Lingonberries (Plattar)
Cornmeal Crepes With Chevre And Hot Pepper Jelly
Blinis With Red Caviar
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Raised Blini
Shortcut Chilaquiles
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Sautéed Flounder With Walnut And Garlic Sauce
Thai Crab Cakes
Scrambled Eggs With Mushrooms
Red-Cooked Duck
Spicy Duck Salad