Ring in the New Year with a dinner party that surprises and delights your guests. Featuring gourmet recipes from a celebrity event planner, renowned restaurateurs, and celebrated chefs, today’s home entertaining guide is designed to elevate your celebration to unforgettable heights.

From a toast-worthy cocktail to indulgent main courses, vibrant sides, and a decadent dessert, these expertly crafted dishes will impress your guests and set the stage for an elegant and memorable evening. Let these culinary creations inspire your New Year’s Eve entertaining and help you start the year with style and sophistication.

Ideal for a stylish New Year’s Eve dinner party at home, this elegant cocktail is a great way to greet your holiday guests and toast to the New Year. Created by entertaining expert, Bronson van Wyck, this delightful holiday cocktail blends champagne and cognac with an orange twist and finished with a spritz of clove atomizer. Bronson is a celebrity party planner who is exalted for his sophisticated and imaginative approach to hospitality. As co-founder of Van Wyck & Van Wyck, a renowned event planning firm based in New York City, for over 20 years, he and his team have orchestrated memorable events for a distinguished clientele, including Presidents Clinton, Bush, and Obama, as well as celebrities like Madonna, Beyoncé, and Gwyneth Paltrow. His expertise has been showcased in publications such as Vogue, Harper’s Bazaar, Goop, and Architectural Digest, solidifying his status as a leading authority on the art of throwing posh parties.

Moët Champagne O’Clock

Recipe:

• 3.5 oz Moët & Chandon Impérial Brut
• 1 oz Hennessy Cognac
• Dash of bitters
• Garnish with an orange twist and a spritz of clove atomizer

Chef Doug Turbush, owner of Seed Kitchen & Bar in Marietta, Georgia, is renowned for his modern American cuisine which reflects his extensive culinary training and global experiences. A graduate of the Culinary Institute of America, Doug has worked in prestigious kitchens worldwide. Since opening Seed Kitchen & Bar in 2011, he has been instrumental in elevating the dining scene in East Cobb, offering a seasonal menu that showcases local farmers and artisans. To inspire you to add delectable vegetables to your New Year’s Eve feast, here’s his recipe for one of my favorite side dishes – Caramelized Brussels Sprouts & Cauliflower.

Caramelized Brussels Sprouts & Cauliflower

Serves 4-6

Brussels Sprouts & Cauliflower

Ingredients:

• Cauliflower 1 head, cut into florets
• Olive Oil 3 Tbsp
• Salt 1 Tsp
• Pepper ¼ tsp
• Brussels Sprouts 24 heads, cut into ¼’s, outer leaves discarded
• Red Onion 1 ea, sliced thin
• Thai Basil 24 leaves
• Mint 24 leaves
• Cilantro 24 leaves

Instructions:

Preheat the oven to 350°F. Preheat the deep fryer to 350°F. Roast the cauliflower and toss with olive oil, salt, and pepper. Place on a sheet pan and roast at 350°F for 10 minutes. Cool and reserve. Bring a pot of water to a boil. Add the Brussels sprouts and cook for 4 minutes. Shock in an ice water bath, then drain well and reserve.

Thai Herb Vinaigrette

Ingredients:

• 2 cloves Garlic, minced
• 1 ea Thai Chile, minced (remove seeds if you would like less spicy)
• 3 Tbsp Sugar
• ½ Cup Lime Juice
• ½ Cup Rice Wine Vinegar
• ½ Cup Fish Sauce

Instructions:

Combine all liquids and sugar to dissolve, add garlic and chile.

TO SERVE: Fry the cauliflower and Brussels sprouts until deep golden brown (about 2 minutes). Toss with Thai vinaigrette, herbs, and red onion. Serve immediately.

Whether you serve them as a side dish or an appetizer (while everyone gathers around the living room), another lavish New Year’s Eve dinner party recipe to make is crab cakes. The outstanding crab cake and Arrabiata sauce recipe below comes from Chef Vito Gnazzo, the Executive Chef at NYC’s famed hotspot, Il Gattopardo. This is the perfect dish for dining at home – easy to make but elevated just enough to impress your guests. As a native of Italy’s glamorous Amalfi Coast, Vito has been a driving force in New York City’s Italian fine dining scene for decades. After training at the three Michelin-starred Antica Osteria del Ponte in Milan, he brought his expertise to the U.S., first as Head Chef at Il Rex in California, and later as Executive Chef at Sette MoMA in New York City. There, he partnered with Gianfranco and Paula Bolla-Sorrentino to establish the Il Gattopardo Group, which includes the celebrated Il Gattopardo, recently featured in Forbes for its enduring excellence after 25 years. Under his leadership, Il Gattopardo has received critical acclaim, earning two stars from The New York Times and two and a half stars from the New York Post. Chef Vito’s dedication to preserving authentic Italian traditions while incorporating New York’s cosmopolitan energy continues to define his culinary legacy.

Crab Cake with Arrabiata Sauce

Prep Time: 35 mins

Cook Time: 7 mins

Total Time: 42 mins (approx.)

Makes 4 servings

Ingredients:

• 1 Lb crabmeat
• 1 medium-sized green zucchini
• 1 egg
• 1 Tbsp mayo
• 1 Oz plain breadcrumbs
• ½ bunch parsley
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Oz Spicy tomato sauce
• Lemon and micro greens to garnish
• Salt and pepper to taste

Instructions:

1. Clean the crab meat from the bones; set it in a bowl.
2. Peel the zucchini, and very finely chop the peeled skin. Add the chopped zucchini skin to the bowl with the crab meat.
3. Finely chop the parsley and add it to the bowl.
4. Add breadcrumbs, mayo, and egg to the bowl.
5. Add salt and pepper to taste.
6. Mix very well by hand, until there is a uniform consistency.
7. Form 12 crab cakes, and set aside.
8. Place a large saute pan (preferably non-stick), over medium heat, and add 2 tbsp EVOO.
9. Place the crab cakes on the hot pan, and brown on one side, flip and brown on the other side.
10. Place browned crab cakes on a baking sheet, and cook in the oven at 300°F for 3 mins.
11. Remove from oven, and place on a paper towel-lined serving dish (to absorb any excess oil.)
12. Place the crab cakes on plates (3 per plate) with the spicy tomato sauce.
13. Garnish with lemon and micro greens.

On a cold winter night, there’s nothing like hearty roasted veggies to satisfy your cravings, which is why they make the perfect side dish for your New Year’s Eve dinner party. To inspire your appetite, the next recipe comes courtesy of Chef Mark Stark, the visionary chef behind several popular restaurants in Sonoma Valley, including Monti’s Rotisserie, Bird & The Bottle, Stark’s Steak & Seafood, Grossman’s Noshery & Bar, Willi’s Wine Bar, and newly opened Augie’s French in Santa Rosa, and Willi’s Seafood and Bravas Bar de Tapas in Healdsburg. A Culinary Institute of America graduate, Mark is the executive chef and co-owner, alongside his wife Terri, of Stark Reality Restaurants, a prominent group of dining establishments in Sonoma County, California. His culinary expertise and Terri’s front-of-house acumen have garnered significant recognition, including a James Beard Award semifinalist nomination for Outstanding Restaurateur, and accolades such as the San Francisco Chronicle’s Top 100 Bay Area Restaurant status and Michelin Bib Gourmand awards.

Tunisian Roasted Carrots with Toasted Pine Nuts, Mint, Olives & Feta

Ingredients:

• 2 lbs. baby rainbow carrots, scrubbed, tops removed
• ¼ cup honey
• ½ tbsp. cinnamon
• ½ tbsp. cardamom seeds
• Olive oil, to coat
• Salt and white pepper, to taste
• ½ cup mixed olives, whole
• 1 tbsp. lemon juice
• ½ bunch mint leaves
• 2 tbsp. pine nuts toasted
• 3 tbsp. butter
• 1 each small orange
• ½ cup crumbled feta

Instructions:

1. Toss the carrots with oil, salt, pepper, honey, cinnamon, and cardamom.
2. Place in a roasting pan, or baking dish just big enough to hold in one layer.
3. Cut the orange in half then squeeze the juice over the carrots, add the orange halves into the pan with the carrots.
4. Cover with foil and roast until just tender, about 25 minutes.
5. Remove the foil and cool the carrots until ready to serve. This can be done the day before and refrigerated.
6. When ready to serve, melt the butter in a large pan to fit the carrots in a shallow layer.
7. When the butter just starts to brown, add the carrots.
8. Place in a 400-degree oven and cook until warmed through and the carrots are slightly browned.
9. Remove the pan and toss in the olives, pine nuts, mint, and lemon juice.
10. Place on a serving dish and sprinkle with the crumbled feta.

When it comes to the main entrée, a sumptuous dish that will certainly wow your guests is Braised Short Ribs accompanied by Garlic-Thyme Brown Butter, courtesy of renowned Chef Laurent Toroundel. A native of Auvergne, France, Laurent transformed his early passion for food into a distinguished 40-year culinary career, earning accolades like Food & Wine Magazine’s 10 Best New Chefs and Bon Appetit’s Restaurateur of the Year. After his acclaimed three-star restaurant Cello closed in 2002, he pioneered the BLT restaurant brand, creating accessible dining concepts that earned Michelin Stars and critical acclaim. From New York to Florida, Tourondel has launched diverse restaurants like L’Amico, Skirt Steak, Dune, and eLTacoBar, consistently focusing on fresh ingredients, precise techniques, and inviting atmospheres that reflect his unique culinary perspective. He has been featured on TODAY, Good Morning America, CBS Early Show, PIX 11, Good Day New York, New York LIVE, and more.

Braised Short Ribs with Garlic-Thyme Brown Butter

Serves 6

Bouquet Garni:

• 1 thick slice of bacon
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 celery stalks, trimmed

Ribs:

• 6 beef short ribs, about 9 pounds
• Fine sea salt and freshly ground black pepper to taste
• ¼ cup vegetable oil
• 3 carrots, peeled and cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 15 garlic cloves, halved and peeled
• 6 large shallots, peeled and chopped
• 15 black peppercorns, cracked
• ¼ cup tomato paste
• ¼ cup all-purpose flour
• 2 bottles (750 milliliters each) dry red wine, such as Cabernet Sauvignon
• 4 cups ruby port
• 6 cups chicken stock or low-sodium chicken broth
• 5 large (about 1 pound) plum tomatoes, halved

Garlic-Thyme Brown Butter:

• 3 tablespoons unsalted butter
• 1 tablespoon chopped garlic
• 2 teaspoons chopped fresh thyme leaves

Instructions

Make the Bouquet Garni:

Lay the bacon strip on a flat surface. Arrange the rosemary, thyme, bay leaf, and celery on one end of the bacon strip. Roll up the bacon. Tie the bouquet garni with kitchen string.

Brown the Ribs and Vegetables:

1. Sprinkle the ribs with salt and pepper. Heat the oil in a very large Dutch oven over medium-high heat. Add as many ribs as will fit comfortably in the pot and brown them nicely on all sides, for about 10 minutes. Remove the ribs to a plate. Repeat with the remaining ribs. Remove all but ½ cup of the fat from the pan.
2. Add the carrots, onion, garlic, shallots, and black peppercorns to the pan. Cook, stirring often, until golden brown, about 10 minutes.
3. Stir in the tomato paste and cook, stirring often, for 2 minutes. Add the flour and stir until blended. Add the bouquet garni, wine, and port. Bring to a boil and cook until the liquid is reduced by two-thirds, about 45 minutes.

Preheat the oven to 350°F.

Cook the Ribs:

1. Return the ribs to the pot. Add the stock and tomatoes and bring the mixture to a simmer. Cover the pot loosely with foil and place in the oven. Bake for 3½ hours, or until the meat is tender when pierced with a fork.

Make the Sauce:

1. Remove the ribs from the pot. Strain the cooking liquid through a sieve into a clean pot. Discard the solids. Bring the liquid to a simmer and cook until reduced to 1 quart, or until the sauce is thick, rich, and glossy, about 1 hour.

Make the Butter:

1. In a small saucepan, cook the butter and garlic over medium heat, swirling the pan until the garlic is golden brown. Stir in the thyme.

To Serve:

1. Transfer the ribs and sauce to a serving dish. Drizzle with the butter. Serve hot.

Last, but certainly not least, is a decadent dessert that will truly leave your guests raving, long after the New Year’s Eve party is over.

Chef Laurent Toroundel says, “This Cranberry Pomegranate & White Chocolate Tart embodies the spirit of holiday hosting– it is a sophisticated dessert that brings together vibrant seasonal flavors with an elegant presentation that the at-home chef can recreate. Its blend of tart cranberries, luxurious white chocolate, and delicate crystallized garnish creates a memorable finale to any festive gathering.”

Cranberry Pomegranate & White Chocolate Tart

Recipe:

Cranberry Filling:

• 175 g Cranberries, Fresh or Frozen
• 1/4 Cup Pomegranate Juice
• 1/4 Cup Granulated Sugar
• 1/2 Tb Vanilla Extract

Instructions:

1. Cook ingredients in a small saucepan on low heat until thickened (5-8 minutes).
2. Purée and cool.

White Chocolate Cream:

• 1/2 Cup Heavy Cream, 40%
• 1/2 Sheet Gelatin, Bloomed
• 3 Ounces White Chocolate
• 1 Tbs Butter, softened
• 1/2 tsp White Food Coloring

Instructions:

1. Melt gelatin with 2 Tb cream. Whip the remaining cream to firm peaks.
2. Melt chocolate and butter over a double boiler.
3. Fold in whipped cream and food coloring carefully.

Graham Cracker Crust:

• 1/2 Cup Graham Crackers, crushed
• 1/2 Tb Butter, Melted
• 1/4 Tb Granulated Sugar

Instructions:

1. Mix ingredients, and press into an 8-inch pie shell.
2. Bake at 325°F for 10 minutes.

Simple Syrup:

• 1/2 Cup Water
• 1/2 Cup Sugar

Instructions:

1. Melt sugar and water together to make a simple syrup.
2. Add the fresh cranberries into a mixing bowl with simple syrup to coat them. Remove the cranberries, toss with an additional cup of sugar, and let dry on a rack on top of a sheet pan.
3. Repeat the process for rosemary sprigs.

Crystallized Cranberries:

• 125 g Fresh Cranberries
• 5 g Rosemary Sprigs
• 1 Cup Simple Syrup
• 1/4 Cup Sugar

Instructions:

1. Coat cranberries in simple syrup, then toss in sugar. Dry on a rack.
2. In a cooled pie shell, add the Cranberry Filling and spread evenly. Add the White Chocolate Cream on top and spread evenly.
3. In a crescent moon shape, place the candied cranberries on top and finish with decorative flowers.

With these extraordinary recipes from some of the most talented culinary experts, your New Year’s Eve dinner party is sure to leave a lasting impression. As the clock strikes midnight, celebrate not just the start of 2025, but the unforgettable moments shared around your beautifully curated table.

For more inspiring ideas from award-winning chefs, culinary experts, and event planners, visit the Entertaining section on Inspirations & Celebrations.

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[Header image via Canva; Recipes and images c/o featured experts.]