New Year’s Eve

This classic brings good luck to all who partake on New Year's Day. Or so says Southern tradition. We can't vouch for that, but we can vouch for it's ability to bring sated appetites.

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That's what folks are saying about this lovely little cocktail. Cin cin.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

Elegant. Easy. Inexpensive. Just three of the many reasons you're going to want to make this little keeper of a recipe over and over and over again.

Not the classic. Even better. What it lacks in tradition it more than makes up for with sass and class.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You're welcome.

Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.

Mojitos outside of summer? Without hesitation. But only if they're concocted with dark rum and sage, rosemary, and thyme to lend this classic cocktail a decidedly warming feel.

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.

This paleo chocolate cake also happens to be gluten-free and, even more importantly, it tastes magnificent enough to rival any other chocolate cake, birthday or otherwise. Go ahead. Taste it and see.

Mac and cheese goes high falutin' with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.

Paella arancini. It's a savvy and sassy little appetizer that's based on an Italian classic but tastes contemporary as heck.

This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

These candied nuts are sweet and spicy and the sorta thing that friends demolish in minutes at cocktail parties and holiday gatherings yet talk about for months afterward.

Chinese Five-spice cookies. Essentially sugar cookies perfumed with Chinese five-spice powder. Say hello to your newest holiday tradition.