New Years

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

The peas may bring good luck, but the bacon definitely brings good flavor.

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

This classy appetizer is just as delicious as deviled eggs, but a whole lot easier to make.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

With its unique indigo color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion.

Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.