There’s something magical about gathering around the table on New Year’s Day, sharing delicious food with loved ones as you welcome fresh beginnings. Whether you’re craving cozy comfort classics or want to try something new, our roundup of 18 festive recipes has you covered. Let’s make your first meal of the year truly memorable—keep reading to discover your perfect New Year’s Day dinner!
Herb-Crusted Prime Rib Roast
Holiday gatherings just got more delicious with this showstopping centerpiece. You’ll love how the aromatic herb crust creates that perfect golden exterior while keeping the interior incredibly juicy and tender. It’s surprisingly straightforward to prepare, making you look like a pro chef with minimal effort.
Ingredients
– 1 (6-8 lb) prime rib roast, bone-in
– ¼ cup extra virgin olive oil
– 3 tbsp Dijon mustard
– ½ cup fresh rosemary leaves, finely minced
– ⅓ cup fresh thyme leaves, stripped from stems
– ¼ cup flat-leaf parsley, finely chopped
– 4 garlic cloves, microplaned
– 2 tbsp coarse sea salt
– 1 tbsp freshly cracked black pepper
– 1 tbsp unsalted butter, clarified
Instructions
1. Remove the prime rib roast from refrigeration and place it on a wire rack set inside a rimmed baking sheet.
2. Allow the roast to temper at room temperature for exactly 3 hours to ensure even cooking.
3. Preheat your oven to 450°F and position the rack in the lower third of the oven.
4. Pat the entire surface of the roast completely dry using paper towels.
5. Combine the extra virgin olive oil and Dijon mustard in a small bowl, whisking until emulsified.
6. Brush the oil-mustard mixture evenly over all surfaces of the prime rib.
7. In a separate bowl, combine the minced rosemary, thyme leaves, chopped parsley, microplaned garlic, coarse sea salt, and cracked black pepper.
8. Press the herb mixture firmly onto all sides of the roast to create an even crust.
9. Transfer the prepared roast to the preheated oven and roast at 450°F for 20 minutes to develop a golden-brown crust.
10. Reduce the oven temperature to 325°F without opening the oven door.
11. Continue roasting until the internal temperature reaches 120°F for rare or 130°F for medium-rare, approximately 15-18 minutes per pound.
12. Insert an instant-read thermometer into the center of the thickest part of the meat, avoiding contact with bone.
13. Remove the roast from the oven and transfer it to a clean cutting board.
14. Brush the clarified butter over the entire herb crust to enhance sheen and flavor.
15. Tent the roast loosely with aluminum foil and let it rest for exactly 30 minutes to allow juices to redistribute.
16. Carve the roast against the grain into ¾-inch thick slices using a sharp carving knife.
Just carved, the herb-crusted prime rib reveals a beautiful gradient from the crisp, fragrant exterior to the rosy, succulent interior. The garlic and fresh herbs create an aromatic crust that complements the beef’s natural richness without overpowering it. For an elegant presentation, arrange the slices on a warmed platter and drizzle with the accumulated resting juices.
Bacon-Wrapped Stuffed Dates
Looking for that perfect sweet-savory appetizer that always disappears first at parties? You’ve found it. These bacon-wrapped stuffed dates combine chewy, caramelized Medjool dates with creamy goat cheese and crispy, smoky bacon in a way that feels both fancy and completely approachable.
Ingredients
- 24 large Medjool dates, pitted
- 4 ounces fresh goat cheese, at room temperature
- 8 slices thick-cut applewood-smoked bacon, each slice cut into 3 equal pieces
- 2 tablespoons pure maple syrup
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Using a small paring knife, make a lengthwise slit in each date and remove the pit if not already pitted.
- Fill each date cavity with approximately 1 teaspoon of room-temperature goat cheese, pressing gently to seal.
- Wrap each stuffed date with one piece of bacon, ensuring the ends meet underneath the date.
- Arrange the wrapped dates seam-side down on the prepared baking sheet, spacing them 1 inch apart.
- Lightly brush each date with maple syrup using a pastry brush.
- Sprinkle the cracked black pepper evenly over all the dates.
- Bake for 18-22 minutes until the bacon is crispy and rendered, and the dates appear slightly caramelized.
- Transfer the dates to a serving platter using tongs and immediately sprinkle with flaky sea salt.
Each bite delivers an incredible textural contrast—crispy bacon gives way to soft, sweet date and tangy, creamy cheese. The maple glaze creates a beautiful caramelized crust that balances the saltiness perfectly. For an elegant presentation, serve them skewered on rosemary sprigs, which adds aromatic notes that complement the smoky bacon.
Creamy Truffle Mashed Potatoes
Gosh, you know those holiday meals where one side dish just steals the show? These creamy truffle mashed potatoes are exactly that—rich, luxurious, and surprisingly simple to whip up. They’ll have everyone asking for seconds before the main course even hits the table.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 cup heavy cream, heated to 180°F
- ½ cup European-style cultured butter, softened
- 2 tablespoons white truffle oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground white pepper
- 2 tablespoons fresh chives, finely minced
Instructions
- Place peeled and quartered Yukon Gold potatoes in a large stockpot and cover with cold water by 2 inches.
- Bring the pot to a rolling boil over high heat, then reduce to a gentle simmer and cook for 18–20 minutes until potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
- Pass the hot potatoes through a ricer or food mill into a large mixing bowl for the fluffiest texture.
- Heat heavy cream in a small saucepan until it reaches 180°F, watching carefully to prevent boiling.
- Fold the warmed cream into the riced potatoes using a rubber spatula until just incorporated.
- Add softened European-style cultured butter in three additions, fully incorporating each before adding the next.
- Drizzle in white truffle oil while continuously folding to distribute evenly throughout the mixture.
- Season with fine sea salt and freshly ground white pepper, adjusting until the flavors are balanced.
- Garnish with finely minced fresh chives just before serving to maintain their vibrant color and delicate flavor.
Remarkably velvety with an earthy aroma that fills the room, these potatoes have an almost mousse-like consistency that holds its shape beautifully. For an elegant twist, pipe them into individual ramekins and top with a drizzle of truffle oil and fried shallots—they’re guaranteed to become your new holiday staple.
Slow-Cooked Beef Bourguignon
Gosh, there’s nothing quite like coming home to the rich aroma of beef bourguignon simmering away all day. You’ll love how this classic French dish transforms humble ingredients into something truly spectacular with minimal effort. Just set it and forget it while the slow cooker works its magic.
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 4 slices thick-cut applewood smoked bacon, diced
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
- 2 large carrots, peeled and cut into 1-inch rounds
- 2 cups dry red Burgundy wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon clarified butter
- 1 bouquet garni (3 sprigs fresh thyme, 2 bay leaves, 4 parsley stems tied with kitchen twine)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Pat the beef chuck cubes completely dry with paper towels.
- Season the beef evenly with kosher salt and freshly cracked black pepper.
- Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Sear the beef cubes in a single layer, working in batches to avoid overcrowding, for 3-4 minutes per side until deeply browned.
- Transfer the seared beef to your slow cooker insert using tongs.
- Add diced bacon to the same Dutch oven and render until crisp, about 5-7 minutes.
- Add finely diced yellow onion and cook until translucent, approximately 4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle all-purpose flour over the onion mixture and cook for 1 minute while stirring constantly.
- Whisk in dry red Burgundy wine, scraping up all the browned bits from the bottom of the pot.
- Add beef stock and tomato paste, whisking until fully incorporated.
- Bring the liquid to a simmer and cook for 2 minutes until slightly thickened.
- Pour the entire contents of the Dutch oven over the beef in the slow cooker.
- Add quartered cremini mushrooms, carrot rounds, and the bouquet garni to the slow cooker.
- Cover and cook on low heat for 8 hours until the beef is fork-tender.
- Remove and discard the bouquet garni using tongs.
- Skim any excess fat from the surface with a large spoon.
- Stir in chopped fresh flat-leaf parsley just before serving.
Really, the beef becomes so incredibly tender it practically melts in your mouth. The rich wine sauce develops incredible depth while the vegetables maintain just enough texture. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that luxurious sauce.
Pomegranate Glazed Ham
Remember that holiday dilemma of finding a centerpiece dish that wows everyone without stressing you out? You need this pomegranate glazed ham in your life. It’s sweet, savory, and surprisingly simple to pull off.
Ingredients
- 1 (8-10 lb) fully cooked bone-in ham
- 2 cups pomegranate juice, reduced to ½ cup syrup
- ½ cup dark brown sugar, firmly packed
- ¼ cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp freshly grated ginger
- ½ tsp ground cloves
- ¼ tsp freshly cracked black pepper
Instructions
- Preheat your oven to 325°F and position a rack in the lower third of the oven.
- Place the ham cut-side down in a roasting pan fitted with a rack.
- Score the ham fat in a 1-inch diamond pattern, cutting about ¼-inch deep.
- Pour pomegranate juice into a saucepan and simmer over medium heat until reduced to ½ cup of thick syrup, about 20 minutes.
- Whisk the reduced pomegranate syrup with dark brown sugar, Dijon mustard, apple cider vinegar, grated ginger, ground cloves, and black pepper until smooth.
- Brush half of the glaze evenly over the scored ham surface.
- Tent the ham loosely with aluminum foil and bake at 325°F for 1 hour.
- Remove the foil and brush with remaining glaze.
- Increase oven temperature to 375°F and bake uncovered for 25-30 minutes until the glaze is caramelized and bubbling.
- Transfer the ham to a cutting board and let rest for 20 minutes before carving against the grain.
Here’s why this works so beautifully: the pomegranate glaze creates a sticky, jewel-toned crust that gives way to incredibly moist, salty-sweet meat. Serve thick slices alongside roasted Brussels sprouts with pancetta, or chop leftovers for next-day sandwiches with sharp cheddar and arugula.
Prosciutto-Wrapped Asparagus
Craving something elegant yet incredibly simple to make? Prosciutto-wrapped asparagus is that perfect appetizer that looks fancy but comes together in minutes. You’ll love how the salty prosciutto complements the tender-crisp asparagus spears.
Ingredients
– 1 pound fresh asparagus spears, woody ends trimmed
– 4 ounces thinly sliced prosciutto di Parma
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon flaky sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the woody ends from the asparagus spears by bending each spear until it snaps naturally.
3. Drizzle the asparagus with extra virgin olive oil, ensuring each spear is lightly coated.
4. Squeeze fresh lemon juice evenly over the asparagus spears.
5. Season the asparagus with freshly cracked black pepper and flaky sea salt.
6. Cut each prosciutto slice in half lengthwise to create thinner strips.
7. Wrap one prosciutto strip around each asparagus spear at a diagonal angle, starting about 1 inch from the tip.
8. Arrange the wrapped asparagus in a single layer on the prepared baking sheet, ensuring they don’t touch.
9. Roast for 12-15 minutes until the prosciutto is crisp and the asparagus is tender but still has some bite.
10. Remove from the oven and let rest for 2 minutes before serving.
You’ll adore the contrast between the crisp, salty prosciutto and the tender, slightly sweet asparagus. The lemon brightens everything up beautifully. Try serving these alongside a creamy dip or as an elegant starter for your next dinner party – they’re always the first to disappear!
Spiced Red Wine Poached Pears
You know those cozy autumn evenings that just beg for something warm and elegant? These spiced red wine poached pears are exactly what you need—they transform simple fruit into a stunning dessert that feels both rustic and refined. The deep crimson hue and aromatic spices make them perfect for impressing guests or treating yourself.
Ingredients
- 4 firm Bosc pears, peeled with stems intact
- 750 ml dry red wine, such as Cabernet Sauvignon
- 200 g granulated sugar
- 1 whole cinnamon stick
- 3 whole star anise pods
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 strip orange zest (2 inches long)
- Crème fraîche, for serving
Instructions
- Combine the red wine, granulated sugar, cinnamon stick, star anise pods, vanilla bean (including pod and seeds), and orange zest in a heavy-bottomed saucepan large enough to hold the pears upright.
- Heat the mixture over medium heat, stirring occasionally with a wooden spoon, until the sugar completely dissolves, about 3–4 minutes.
- Carefully place the peeled pears upright in the saucepan, ensuring they are fully submerged in the poaching liquid. (Tip: If the pears aren’t fully covered, rotate them halfway through cooking for even color absorption.)
- Bring the liquid to a gentle simmer over medium-low heat, then immediately reduce to low heat to maintain a bare simmer—small bubbles should just break the surface.
- Poach the pears for 25–30 minutes, or until a paring knife inserted into the thickest part meets slight resistance, like a ripe avocado.
- Using a slotted spoon, carefully transfer the pears to a serving dish, keeping them upright to maintain their shape.
- Increase the heat to medium-high and boil the poaching liquid until reduced to a syrupy consistency that coats the back of a spoon, about 12–15 minutes. (Tip: To test the syrup, dip a cold spoon into the liquid—it should leave a clear trail when you run your finger through it.)
- Strain the reduced syrup through a fine-mesh sieve to remove the whole spices and orange zest.
- Pour the warm syrup over the poached pears, coating them evenly. (Tip: For deeper flavor, let the pears cool in the syrup—they’ll absorb more spice notes as they sit.)
- Serve warm or at room temperature, accompanied by a dollop of crème fraîche.
Gorgeously tender yet holding their shape, these pears offer a beautiful balance of wine-infused fruit and warm baking spices. The crème fraîche adds a cool, tangy contrast that cuts through the sweetness beautifully. Try serving them over vanilla bean ice cream or with almond biscotti for dipping into the spiced syrup.
Chocolate Espresso Tiramisu
Brace yourself for the most decadent chocolate espresso tiramisu you’ll ever make. You get rich chocolate layers, bold coffee flavor, and that dreamy creamy texture we all love. It’s surprisingly simple to put together for such an impressive dessert.
Ingredients
– 6 large pasture-raised eggs, separated
– ¾ cup granulated sugar
– 16 ounces mascarpone cheese, at room temperature
– 1½ cups heavy cream
– 24 ladyfinger cookies
– 1½ cups freshly brewed espresso, cooled to room temperature
– ¼ cup coffee liqueur
– ½ cup Dutch-process cocoa powder
– 2 ounces bittersweet chocolate, finely grated
Instructions
1. Separate 6 large pasture-raised eggs, placing yolks in a large mixing bowl and whites in a separate clean bowl.
2. Add ¾ cup granulated sugar to the egg yolks and whisk vigorously for 3-4 minutes until pale yellow and thickened.
3. Add 16 ounces room temperature mascarpone cheese to the yolk mixture and fold gently until just combined.
4. In another bowl, whip 1½ cups heavy cream to stiff peaks, about 2-3 minutes on medium-high speed.
5. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.
6. Clean your whisk thoroughly and whip the egg whites to soft peaks, about 1-2 minutes.
7. Fold the whipped egg whites into the mascarpone-cream mixture in three additions.
8. Combine 1½ cups cooled espresso and ¼ cup coffee liqueur in a shallow dish.
9. Quickly dip 12 ladyfinger cookies in the espresso mixture, turning once for 2 seconds per side.
10. Arrange the dipped ladyfingers in a single layer in a 9×13-inch baking dish.
11. Spread half of the mascarpone cream evenly over the ladyfinger layer.
12. Sift ¼ cup Dutch-process cocoa powder over the cream layer using a fine-mesh sieve.
13. Sprinkle 1 ounce finely grated bittersweet chocolate evenly over the cocoa.
14. Repeat the dipping process with remaining 12 ladyfingers and arrange as second layer.
15. Spread remaining mascarpone cream over the second ladyfinger layer.
16. Sift remaining ¼ cup cocoa powder over the top layer.
17. Sprinkle remaining 1 ounce grated chocolate over the final cocoa layer.
18. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
19. Use a sharp knife dipped in hot water to cut clean portions before serving.
Ultimate indulgence achieved with this chocolate espresso tiramisu. The overnight chilling transforms the texture into something magical—the ladyfingers become cake-soft while the cream sets up beautifully. For a stunning presentation, serve in individual glasses layered with fresh raspberries between the cream and chocolate.
Sparkling Cranberry Champagne Cocktail
Cranberry season is here, and what better way to celebrate than with this elegant bubbly cocktail? You’ll love how the tart cranberries play off the sweet champagne—it’s the perfect festive drink that feels fancy but comes together in minutes. Seriously, your holiday guests will be so impressed.
Ingredients
– 1 cup fresh cranberries
– 1/2 cup granulated sugar
– 1 bottle brut champagne, chilled
– 2 tablespoons freshly squeezed lemon juice
– 4 sprigs fresh rosemary
– Ice cubes
Instructions
1. Rinse 1 cup fresh cranberries under cold running water and pat completely dry with paper towels.
2. Combine 1/2 cup granulated sugar and 2 tablespoons freshly squeezed lemon juice in a medium mixing bowl.
3. Add the dried cranberries to the sugar mixture and toss gently until evenly coated.
4. Transfer the sugared cranberries to a parchment-lined baking sheet in a single layer.
5. Let the cranberries rest at room temperature for exactly 45 minutes until the sugar coating crystallizes.
6. Chill four champagne flutes in the freezer for 15 minutes before assembling drinks.
7. Place 4-5 ice cubes in the bottom of each chilled champagne flute.
8. Divide the sparkling cranberries equally among the flutes, using approximately 1/4 cup per glass.
9. Slowly pour chilled brut champagne into each flute, tilting the glass at a 45-degree angle to preserve bubbles.
10. Garnish each cocktail with one fresh rosemary sprig by gently rubbing the leaves between your fingers to release their aromatic oils before placing in the drink.
Really, the contrast between the fizzy champagne and those crunchy sugared cranberries is pure magic. The rosemary adds an earthy note that balances the sweetness beautifully. Try serving these with a cheese board for the ultimate holiday pairing—the tart cranberries cut through rich cheeses perfectly.
Summary
These 18 festive recipes offer the perfect way to celebrate New Year’s Day with delicious, comforting meals. We hope you find inspiration to create a memorable dinner for your loved ones. Try out your favorites, leave a comment below telling us which recipe you loved most, and don’t forget to share this roundup on Pinterest to spread the holiday cheer!
