27 New Year’s Eve Recipes for a Sparkling Celebration Ring in the New Year with plenty of bubbly, caviar, gold leaf, and good cheer. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on December 26, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Sarah Crowder New Year’s Eve is a night made for sparkle, from the first pop of Champagne to the last sweet bite before midnight. This collection gathers cocktails, appetizers, mains, and desserts that reflect the evening’s celebratory spirit, whether you’re pouring classic bubbly, setting out caviar and gougères, or serving rich, crowd-pleasing favorites. However you choose to welcome the year ahead, this lineup brings festive flavor and polish to your table. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 27 The Champagne Cocktail Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Thom Driver This classic cocktail layers a sugar cube soaked in Angostura bitters with a pour of chilled brut Champagne, creating a drink that’s lightly sweet, aromatic, and sparkling with citrusy lift. As the sugar slowly dissolves, it sends fine streams of bubbles rising through the glass. Get the Recipe Save 02 of 27 Dirty Martini Dip Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle This cocktail-inspired dip blends creamy blue cheese with a boozy brine made from Castelvetrano olives soaked in gin, vermouth, and lemon peel, giving it a bright, botanical edge. The marinated olives are spooned over the top for extra bite and texture, and the brininess can be adjusted to taste. Get the Recipe Save 03 of 27 Four-Layer Caviar Dip Justin Walker Layers of plush egg salad, crisp red onion, herb-flecked cream cheese, and briny caviar form an elegant molded dip that captures the essence of a classic caviar spread in a single dish. Get the Recipe Save 04 of 27 Champagne Jellies Sarah Crowder F&W's Justin Chapple captures the pizzazz of bubbly in this quick-to-assemble confection. Delightfully effervescent, they're as fun to pop as a bottle. Get the Recipe Save 05 of 27 Green Peppercorn–Marinated Feta Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Marinating feta cubes is an easy technique that delivers big flavor. The cheese’s light, open texture readily absorbs marinades and other seasonings. Serve alongside fruit and crisp crackers on your cheese board. Get the Recipe Save 06 of 27 Thai-Style Shrimp Cocktail Aubrie Pick Chilled shrimp are paired with two bold accompaniments thanks to 2016 F&W Best New Chef Kris Yenbamroong of Night + Market: a mellow garlic aioli and a punchy, spicy fish sauce–based nam jim. Serve the shrimp with ramekins of both sauces or drape them around a coupe filled with nam jim for an extra-special presentation. Get the Recipe Save 07 of 27 Gougères with Smoked Salmon, Caviar, and Prosciutto Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman These airy Gruyère gougères offer a delicate, savory base for an assortment of luxe toppings. Once baked until crisp and golden, they’re topped with cool crème fraîche then finished with ribbons of proscuitto or smoked salmon and caviar. Get the Recipe Save 08 of 27 Classic Swiss Cheese Fondue Julia Hartbeck This quick, classic fondue blends Gruyère and Emmentaler with white wine, kirsch, and a hint of garlic for a smooth, aromatic pot of melted cheese. It’s ideal for dipping everything from toasted bread and potatoes to apples, pears, and pickled vegetables. Get the Recipe Save 09 of 27 Blackberry Kir Royale Matt Taylor-Gross / Food Styling by Lucy Simon This streamlined Champagne cocktail pairs dry bubbly with a touch of blackberry brandy for a vibrant, berry-forward aperitif that comes together in seconds. Fresh blackberries lend a simple, elegant garnish. Get the Recipe Save 10 of 27 Bacon-Wrapped Scallops Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley These simple, party-ready bites pair sweet, tender sea scallops with smoky, crisp-edged bacon for an effortless appetizer. A quick drizzle of melted butter helps the scallops stay moist as they roast, while the high heat ensures the bacon renders and browns. Get the Recipe Save 11 of 27 Duck Liver Pâté with Blackberry Conserva William Hereford 2017 F&W Best New Chef Angie Mar’s duck liver pâté is blended until exceptionally smooth and capped with a layer of duck fat, creating a rich, velvety spread. It’s paired with a bright, softly textured blackberry conserva, whose tart sweetness cuts through the pâté’s decadence. Get the Recipe Save 12 of 27 Cheese Croustades Justin Walker These crisp phyllo shells are filled with a silky goat cheese–ricotta mousse scented with lemon zest and herbes de Provence. A small spoonful of cranberry relish tucked inside each croustade adds a bright, sweet-tart pop beneath the creamy filling. Get the Recipe Save 13 of 27 Inverno Arancione Victor Protasio / Prop Styling by Christine Keely This warmly spiced winter cocktail infuses Pinot Grigio with caramelized citrus peel, ginger, star anise, and cinnamon for a fragrant take on classic mulled wine. The result is bright and aromatic, echoing the citrusy, candied notes of panettone. Get the Recipe Save 14 of 27 Garlic-Butter Steak Bites Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford These quickly stir-fried beef bites deliver all the savory luxury of steak without necessitating a sit-down meal. Get the Recipe Save 15 of 27 Spinach Dip Hot Bread Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Classic spinach dip transforms into a playful pull-apart sourdough loaf stuffed with a rich filling of spinach, Parmesan, and silky béchamel. As it bakes, the bread turns crisp at the edges while the center becomes irresistibly gooey and molten, offset by kicky Calabrian chiles. Get the Recipe Save 16 of 27 Steak and Shrimp Hot Pot Justin Walker This interactive hot pot gathers thinly sliced rib eye, shrimp, scallops, tofu, and vegetables around a fragrant broth infused with ginger, garlic, chiles, and warm spices. As each ingredient cooks at the table, the broth deepens in flavor, creating a communal, customizable meal that evolves throughout the evening. Get the Recipe Save 17 of 27 Death in the Afternoon Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Thom Driver This two-ingredient classic, attributed to Ernest Hemingway, combines absinthe’s intense anise notes with the bright, savory depth of brut Champagne. As the bubbles hit the spirit, the drink turns a milky, opalescent color — a signature effect of mixing boozy absinthe with lower-proof liquid. Get the Recipe Save 18 of 27 Farro Mafaldine with Black Truffle Butter and Mushrooms Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen "The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz. This recipe brings together nutty farro mafaldine, roasted wild mushrooms, and a rich black truffle butter that melts into a glossy, aromatic sauce. A touch of lemon brightens the truffle’s earthy depth, while pecorino and parsley add savory lift. Get the Recipe Save 19 of 27 Herb-Roasted King Salmon with Pinot Noir Sauce Justin Walker Originally served at Seattle's Hotel Sorrento by chef David Pisegna, this throwback salmon dish stands the test of time. We simplified the original recipe but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results. Get the Recipe Save 20 of 27 Standing Rib Roast of Beef Cara Cormack Cookbook author Dr. Bruce Aidells shares a recipe for standing rib roast that adapts a classic English technique, roasting prime rib first at high heat, then coating it with a garlicky Dijon-and-herb mixture before finishing it low and slow. The result is a tender, rosy roast with a deeply browned crust, ideal for your holiday table. Get the Recipe Save 21 of 27 Ruby Red Spritz Victor Protasio This refreshing spritz layers gin, grapefruit juice, and Campari with chilled sparkling rosé for a lightly bitter, citrus-forward aperitif. Get the Recipe Save 22 of 27 Lobster Thermidor Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell This recipe for classic lobster thermidor features tender lobster meat nestled back into the shell with a creamy wine sauce enriched with cremini mushrooms, dry sherry, and just a hint of Parmesan cheese. Get the Recipe Save 23 of 27 Flourless Chocolate Cake Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Emeril Lagasse’s flourless chocolate cake is an intensely rich, fudgy dessert made with a full pound of semisweet chocolate, plenty of butter, and whipped eggs for structure. Dusted with cocoa or powdered sugar, it’s an elegant finale for a celebratory gathering. Get the Recipe Save 24 of 27 Sbrisolona (Italian Almond Tart) with Roasted Red Grapes and Champagne Sabayon Frederick Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Shell Royster This three-part dessert pairs lightly blistered roasted red grapes and a silky Champagne sabayon with a crumbly, rustic almond tart from Mantua that's kind of like a giant cookie. Get the Recipe Save 25 of 27 Limoncello-Ricotta Cheesecake Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This bright, ultra-creamy cheesecake showcases limoncello, lemon juice, and ricotta for a vibrant citrus flavor with a silky, custard-like texture. Finished with basil or fresh fruit, it’s a refreshing, elegant dessert. Get the Recipe Save 26 of 27 Black and Ruby Cookies Farrah Skeiky 2021 F&W Best New Chef Paola Velez reimagines the classic black-and-white cookie, frosting one half in dark chocolate ganache and the other in fruity, pink-hued ruby chocolate. A tender, well-risen base made with buttermilk and a touch of rye flour gives the cookies subtle depth and balances their sweetness. Get the Recipe Save 27 of 27 Cranberry-Orange Sparkling Wine Gelatin Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer This showstopping layered gelatin combines a tart, cranberry-studded base spiked with gin and a second layer of effervescent sparkling wine accented with elderflower liqueur. A festive and adults-only treat, it’s both a centerpiece and a refreshing end to the ultimate New Year's Eve celebration. Get the Recipe Save Explore more: Food Holidays & Occasions New Year's Eve Was this page helpful? Thanks for your feedback! Tell us why! Other Submit