New Years

A quick and easy version of the darling dark green leaf of long braises: collard greens.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.

Whether mild, rich, creamy, grassy, or nutty, the secret to making the ultimate cheese board is, well, the cheese. Paired with gooey, sweet, salty, citric, and refreshing accompaniments, the variety of flavors offers a taste for everyone. Try this arrangement to make your next occasion magnifique.

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

This recipe from Bryant Terry highlights the earthy taste and the toothsome texture of collards, and offsets the greens with tofu that’s been soaked in a Jamaican-inspired marinade.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

Throw an oyster in the gin! The oyster not only does the work of the olive, providing texture and salt and visual interest, but also covers for the vermouth with its liquor—a variation on the “dirty martini.”

Use the best balsamic you can afford for this simple yet refined appetizer. 

Fresh grapefruit, lime, and lemon juices balance the sweetness of this bubbly punch.

Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year’s Eve dinner centerpiece.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.