Our 11 Best New Year's Eve Dinner Recipes To End The Year With A Bang

Prepare a feast before your New Year's resolutions kick in

Of course, we have cocktails to toast the New Year, but one of the best parts about New Year's Eve is the feast that accompanies all the booze. Go all out one last time before your New Year's resolutions (or your hangover) kick in the next day, and munch on roasted pork or creamy mashed potatoes. Whether you're searching for an easy side or seafood or a holiday roast as your main, our best New Year's Eve dinner recipes have you covered.

Pork Fillet with Seared Broccoli and Cracklings

Pork Fillet with Seared Broccoli and Cracklings
An easy pork recipe that doubles down on crispy skin.Chris Tonnesen

Denmark is one of the world's largest producers of pork. Danes often opt for the pork fillet, a part of the loin just below the neck that has a fatty skin cape on top. "It can be difficult to cook the skin until crispy without overcooking and drying out the meat," says Copenhagen chef Niclas Grønhøj Møller, whose restaurant, Spisehuset, is located in the city's Meatpacking District. His quick and easy technique for cooking the two separately yields high-crunch cracklings and tender, juicy pork that's lightly pink in the center. If you can't find a skin-on loin, purchase about 10 ounces of pork skin (with the fat intact) separately from your butcher. Get the recipe for Pork Fillet with Seared Broccoli and Cracklings »

Pan-Seared white Fish with Mussels, Cabbage Shoots, and Cream

Pan-Seared white Fish  with Mussels, Cabbage  Shoots, and Cream
A classic Danish fish recipe gussied up with shellfish and a creamy sauce.Chris Tonnesen

Danes have always loved white fish like pike and perch, which are abundant locally and are often simply breaded and fried. They're now warming up to their coastal bounty of mussels, which are increasing in popularity on menus, according to Møller. This preparation incorporates the best of old and new, with a lightly briny and delicately foamy cream sauce, crispy seared fish, and robust cabbage shoots (another local favorite) infused with the fresh juice of the mussels. Get the recipe for Pan-Seared white Fish with Mussels, Cabbage Shoots, and Cream »

Stuffed Leeks with Blue Cheese, Raisins, and Almonds

stuffed leeks with blue cheese, raisins, and almonds
The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just the thing for a cold night by the fire.Christina Holmes

The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just the thing for a cold night by the fire. Roasting them under sealed parchment paper allows the leeks to steam, tenderizing them before they char. Get the recipe for Stuffed Leeks with Blue Cheese, Raisins, and Almonds »

The Ultimate Crab Dip

king crab gratin
Your new go-to party appetizer.William Hereford

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia's version relies solely on the massive local king crabs, the hallmark of fishermen's kitchens along Chile's southernmost coast. Get the recipe for The Ultimate Crab Dip »

Cheese Gougères

cheese gougeres
These gougères are custardy in the center, with a little nuttiness and crunch from optional walnuts.Christina Holmes

This recipe makes gougères that are custardy in the center, with a little nuttiness and crunch from optional walnuts. If you prefer a firmer puff, use four eggs instead of five. I like a mix of cheeses, but one cheese makes great gougères, too—even a very un-French cheddar. Feel free to scoop out and freeze the dough in advance, then bake gougères directly from the freezer, adding a few minutes to the baking time. Get the recipe for Cheese Gougères »

Charred Cauliflower and Shishito Peppers with Picada Sauce

Charred Cauliflower and Shishito Peppers with Picada Sauce
Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish. Get the recipe for Charred Cauliflower and Shishito Peppers with Picada Sauce »Joseph De Leo

Brussels Sprouts with Horseradish and Pomegranate

Brussels Sprouts with Horseradish and Pomegranate
The caramelized brussels sprouts are garnished with sweet pomegranate seeds and tossed with horseradish to give this dish a kick. Get the recipe for Brussels Sprouts with Horseradish and Pomegranate »Andre Baranowski

Broiled oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter Hollandaise
The salinity of the oysters in combination with the pungent shallots and vinegar are a welcome contrast to the richness of the hollandaise. Get the recipe for Broiled oysters with Spinach and Brown Butter Hollandaise »Michelle Heimerman

Standing Rib Roast with Black Currant Port Glaze

Standing Rib Roast with Currant Port Glaze, Late Winter Feast
A giant slab of perfectly roasted beef looks incredibly appetizing on its own, so don't worry about cleaning and exposing (known as frenching) the bones. The fat that remains will help keep the meat moist. Get the recipe for Standing Rib Roast with Black Currant Port Glaze »Bill Phelps

Juniper Berry-Crusted Rack of Venison with Mostarda

Juniper Berry-Crusted Rack of Venison with Mostarda, Late Winter Feast
Searing the venison before coating it with spices ensures that the spices retain their potency but don't burn before the venison is cooked. A sweet and sour pear and berry mostarda is the perfect condiment for this lean roast. Get the recipe for Juniper Berry-Crusted Rack of Venison with Mostarda »Bill Phelps

Crème Fraîche Mashed Potatoes

Creme fraiche mashed potatoes
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »Farideh Sadeghin