Celebrate the New Year in grand style with a sophisticated menu that features luxurious ingredients, from oysters and crab to filets mignons. When the clock strikes twelve, toast the New Year with Champagne cocktails. These festive sparklers take on a ruby red hue, thanks to the addition of raspberries and crème de cassis.
Recipes
Recipes by Course
- Breakfast
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This Season
- Cooking & Baking
- Seasonal Produce
- Drinks
- Food & Entertaining Trends
- Winter Comfort Foods
- Global Cuisines
- The Bread Shop
- Destination: Paris
Menus
- Melissa King's Lunar New Year Menu
- Game Day
- Valentine's Day Dinner
- Valentine's Day Desserts
- Yumna Jawad's Ramadan Menu
- Deb Perelman's Parisian Menu
- Easter with Ina Garten
- Test Kitchen's Easter Menu
- Recipe Collections
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Raspberry Champagne Cocktail
Oysters on the Half Shell with Mignonette Sauce
Crab Bisque
Bacon-Wrapped Filets Mignons
Steamed Potatoes with Butter and Herbs
Carrots Glazed with Mustard and Brown Sugar
Meyer Lemon Pots de Crème with Raspberry Sauce