New Years

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

It doesn't get simpler—or more elegant—than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Let's just say that almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comté and triple-cream Saint André. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.

"Because it's cheese! And nuts! In ball form! Best of all, it's infinitely riffable, as these recipes demonstrate. Hurrah, freedom! Hurrah, cheese balls!"

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Just as American children anxiously await their Christmas gifts months in advance, I anxiously awaited this scrumptious cake. Nian-Gao, New Year's cake, is one of the most important holiday dishes in many Asian countries. Eating Nian-Gao during the New Year's celebration is said to bring safety and fortune to the entire family for the coming year, though I now make it for family gatherings throughout the year.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Choose an unaged aquavit like Aalborg.