Recipes

63 New Year's Eve Dinner Recipes to End the Year Right

Finish this year off with a bang—aka, a main dish that everyone's going to love.
Image may contain Lobster Animal Seafood Food Sea Life and Crawdad
Marcus Nilsson

For New Year's Eve, eat and drink what you want. You've got the whole following year to change your ways. These are some of the crowd-pleasing favorites we want to be cooking and eating to bring in a year that's bright with possibility. From roast chicken to bone-in ham, fish chowder to lobster pasta, these dishes will send out the old and usher in the new. But first, go pour yourself one of our best New Year's Eve cocktails. And when you're done, figure out what to make for your end-of-the-year dessert.

  • Image may contain Roast and Food
    Michael Graydon + Nikole Herriott
    3/63

    Set-It-and-Forget-It Roast Pork Shoulder

    Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

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  • A pile of shrimp scampi on a platter with torn bread on the side for sopping.
    Laura Murray
    4/63

    Shrimp Scampi

    This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

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  • This image may contain Dish Food Meal Bowl Stew Curry and Soup Bowl
    Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Beatrice Chastka
    5/63

    Brothy Seafood Chowder

    The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

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  • This image may contain Food Dish and Meal
    Photo by Chelsie Craig
    6/63

    Curry Leaf Popcorn Chicken

    These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

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  • Image may contain Food and Steak
    Photo by Peden + Munk
    9/63

    Perfect Porterhouse Steak

    With a steak this thick, you need to season liberally; when chef Bobby Flay demonstrated for us, the surface of the meat was virtually white from salt.

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  • Image may contain Dish Food Meal and Roast
    Marcus Nilsson
    10/63

    Duck Confit With Spicy Pickled Raisins

    The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

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  • Image may contain Confectionery Food Sweets Pasta Meal and Dish
    Peden + Munk
    19/63

    Leeks in Vinaigrette

    Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

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  • Clam dip recipe
    Photo by Chelsie Craig, styling by Judy Mancini
    20/63

    Clam Dip

    If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

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  • A pork chop cooking in a cast iron pan with herbs
    Photo by Romulo Yanes
    27/63

    Pan-Roasted Brined Pork Chop

    Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.

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  • Bowl of roasted brussels sprouts atop a red napkin.
    Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
    28/63

    Roasted Brussels Sprouts

    This is your mainstay recipe for perfect roasted brussels sprouts. 

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  • Image may contain Plant Food Bread Vegetable Dish and Meal
    Alex Lau
    29/63

    Potato Blinis

    These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

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  • Image may contain Food Dish Meal Bowl Soup Bowl Curry Stew and Soup
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
    30/63

    Oxtail and Red Wine Stew

    Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor.

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  • Image may contain Dish Food Meal Plant Produce and Vegetable
    Christopher Testani
    33/63

    Braised Veal Shanks with Bacon-Parmesan Crumbs

    There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

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  • Image may contain Plant Food Produce Dish Meal Bird Animal and Fruit
    Photo by Alex Lau, Styling by Andy Baraghani
    34/63

    Bejeweled Rice

    You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

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  • BA's Best Linguine and Clams recipe
    Photo by Laura Murray, Food Styling by Kat Boystova
    35/63

    BA's Best Linguine and Clams

    Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

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  • A platter of halved charred brussels sprouts dripping in a saucy glaze and topped with crushed red pepper flakes and...
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    36/63

    Charred Brussels Sprouts With Warm Honey Glaze

    Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

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  • Image may contain Food Bread Bun Plant and Croissant
    Romulo Yanes
    49/63

    Spinach Puffs

    Spinach and feta arrive in tiny puff-pastry packages.

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  • Image may contain Food Meal Supper Dinner Roast and Turkey Dinner
    Marcus Nilsson
    50/63

    Cast-Iron Roast Chicken With Crispy Potatoes

    Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

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  • Image may contain Plant Food Produce Dish Meal Animal Seafood Sea Life and Lobster
    Peden + Munk
    51/63

    “Tandoori” Carrots with Vadouvan Spice and Yogurt

    What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

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  • This image may contain Food Bread Lunch Meal Dish Taco Supper Dinner and Pancake
    Photo by Alex Lau, styling by Judy Mancini
    52/63

    Fish Tacos al Pastor

    Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

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  • This image may contain Bowl Food Dish Meal Plant Produce and Soup Bowl
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
    55/63

    Ham Hock and White Bean Stew

    The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.

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  • Image may contain Dish Food Meal Pork and Platter
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    56/63

    Maiale al Latte (Milk-Braised Pork)

    This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

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  • Image may contain Plant Food Bowl Fruit and Citrus Fruit
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    57/63

    Stir-Fried Brussels Sprouts

    With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

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  • Image may contain Food Cake Dessert Pie Cutlery Fork Apple Pie Spoon and Bread
    Gentl & Hyers
    58/63

    Spiced Lamb Hand Pies

    If you’re not a lamb person, ground beef will also taste great.

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  • Image may contain Food Meal Dish Pork Platter Lunch and Roast
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    59/63

    Party-Ready Pork Roast

    Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

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  • Image may contain Food Human Person Meal Supper Dinner Dish Pizza Plant and Produce
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    60/63

    Jerk-Spiced Duck

    Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.

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  • Image may contain Food Pork Cutlery and Fork
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    61/63

    Pineapple-Glazed Ham

    We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.

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  • This image may contain Food Dish Meal Platter Plant and Lunch
    Photo by Chelsie Craig, Food Styling by Dana Bonagura
    62/63

    Chile-Butter Roast Chicken

    There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

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