Stories / Awards, Recipes

10 Recipes for the Perfect New Year's Eve Party

Frank Guerriero

December 23, 2019


Photo: Chris Court © 2016

We tend to think that the best New Year’s Eve party is the one you host yourself—unless, of course, you’re partial to ride-share surge pricing and muscling your way through the bar for a $15 vodka soda. Wouldn’t you rather spend the night surrounded by your own personal A-list, sipping on your preferred bottle of bubbly, and dancing to your favorite tunes of the year? To help round out your celebratory soirée, we’ve gathered 10 recipes for festive appetizers fit for ringing in a new decade.

Crème Fraîche Tarts with Half-Dried Tomatoes and Cheese (pictured above)

The buttery, slightly acidic dough in this recipe is a versatile base for any tart topping, but 2014 Best Chef: Northwest winner Naomi Pomeroy recommends slow-roasted tomatoes and a soft, fragrant cheese.

Fried Eggplant Roll-Ups 

These walnut and herb–filled bites, called badrigiani in their native Georgia, will give your vegan guests yet another reason to celebrate this NYE (and even the omnivores will have to admit they’re pretty darn tasty).

Photo: Debby Wolvos

Lamb Manti with Preserved Lemon Yogurt and Urfa Butter (pictured above)

Chefs Boot Camp alum and 2019 Best Chef: Southwest winner Charleen Badman utilizes store-bought wonton wrappers, a highly seasoned lamb filling, and exceedingly bright condiments for these crowd-pleasing dumplings.

Drunken Deviled Eggs with Pickled Beets and Root Chips 

No hors d’oeuvre spread is complete without some variation on deviled eggs. This time of year, we prefer these beet-dyed morsels with seasonally appropriate sweet-potato chips, courtesy of Chefs Boot Camp alum Janine Booth.

Fish Croquettes 

This #WasteNot recipe from Paul Fehribach of Chicago’s Big Jones transforms leftover fish and rice into a deeply satisfying app. Serve with aïoli or rémoulade for bonus points.

Photo and Styling: Yewande Komolafe

Pimento Cheese Hand Pies (pictured above)

I mean, how hard do we really need to sell these? With a traditional pie crust and homemade pimento cheese, 2019 Outstanding Chef winner Ashley Christensen has crafted what might be the perfect bite.

Moroccan-Spiced Chicken

The North African–inspired spice mix on these skewers pairs delectably with a cooling raisin–cucumber raita. Omit the couscous to turn them into a perfectly passable hors d’oeuvre.

Mama Chang's Pork and Chive Dumplings 

These classic potstickers from 2018 Best Chef: Northeast winner Karen Akunowicz are pretty much a guaranteed hit. Make sure to steal a couple out of the pan for yourself, since they’re not likely to last long once they hit the table.

Photo: Kari Herer Photography

Whoopie Pie Macarons (pictured above)

And of course, we couldn’t forget about dessert! What happens when two perfect confections join forces? Make these just-sweet-enough, marshmallow-filled morsels to find out.

Hot-and-Spicy Togarashi Meringues

Here’s one for the savory-toothed dessert naysayers. Five-time James Beard Award winner Dorie Greenspan whips the Japanese spice blend into a classic French meringue for this perfectly balanced treat.

Hungry for more? View our entire recipe collection.


Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.