New Years

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.

This dish — rosy steaks smothered in mushrooms fragrant with a drizzle of truffle oil — is positively swoon-worthy. What to drink: A good Merlot, such as the 1999 Wente Crane Ridge Reserve.

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.

There has been much debate over the strange name of this rice and bean combination. One theory suggests that "Hoppin' John" is a corruption of pois à pigeon, French for pigeon peas, with which the dish was originally made in the French colonies of the Caribbean, where it was likely created.

Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

Truffle oil adds an earthy nuance, but using olive oil will also result in a delicious bread.

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Can be prepared in 45 minutes or less.

(Roasted Potato Slices with Salt Cod Purée and Roasted Red Pepper)

Here's a delicious new take on smoked salmon.