New Year’s Eve

This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.

This no-fuss recipe doesn't ambush you with any trickery. It just delivers you a supple, perfectly cooked roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn't hurt.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.

This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

When we think of brittle, we tend to think of a wallflower-like candy. This snappy little number proves that we couldn't be more wrong.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

It's time to melt some chocolate, toast some nuts, and cross some names off your holiday gift list.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.