Get the recipe for Broiled oysters with Spinach and Brown Butter Hollandaise ». Michelle Heimerman
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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.

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 »

Get the recipe for Pan-Seared white Fish with Mussels, Cabbage Shoots, and Cream »

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. 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 »

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

These gougères are custardy in the center, with a little nuttiness and crunch from optional walnuts. Get the recipe for Cheese Gougères »

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

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 »
"Brussels
Get the Recipe for Brussels Sprouts with Horseradish and Pomegranate Seeds »

Broiled oysters with Spinach and Brown Butter Hollandaise

Get the recipe for Broiled oysters with Spinach and Brown Butter Hollandaise »
"Standing

Standing Rib Roast with Black Currant Port Glaze

Standing Rib Roast with Currant Port Glaze

Juniper Berry-Crusted Rack of Venison with Mostarda

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 »

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