New Years

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

This modern eggnog recipe adds a vanilla bean and a smoky tea to the classic formula, evoking that yuletide feeling without drifting into Christmas spice.

This flavor-packed nonalcoholic cocktail is delightfully bitter and tart.

The bright cherry flavor of kirsch gives this spiced holiday drink a fruity kick.

While chocolate isn’t traditional for chess pie, I add it as my own delicious twist on the Southern classic.

Serve this crispy-skinned, exceptionally moist chicken like you would a Peking duck: with Chinese pancakes, sliced scallions, cucumber, and hoisin sauce.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.

This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.