This fragrant sauce is a bright accent to briny oysters, but it's also delicious with clams, steamed crab legs, and shrimp. Ariana Lindquist
On an evening where the drink of choice is Champagne, the menu should be similarly effervescent. From classics like caviar, oysters, and crab dip to new favorites like crisp fried olives, buttery kale tarts, and an indulgent six-onion pizza, these are our favorites for a New Year’s Eve celebration not to be forgotten.
Patience is the key to making this flavorful pate. Before it is assembled, the ingredients should marinate overnight, and the finished pate should set for at least a day after it’s cooked so that the flavors meld.
Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Perfumed with floral lavender, these fragile, crispy thin wafers are a delicate cookie to serve on their own or as a crisp contrast to creamy desserts like crème brulée, pudding, or pie. See the recipe for Lavender Tuiles »
Finger limes, sometimes called “the caviar of citrus,” add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.
Kale Tarts with Fennel and Olives
Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.
A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.