35 Best New Year’s Eve Dinner Recipes to Ring in the New Year

This tenderloin is an ultra-tender, special-occasion main made from a 4–5 lb beef tenderloin that’s seared and roasted until it practically melts in your mouth. It’s coated in a simple but luxurious garlic and herb butter with rosemary, a touch of horseradish or Dijon, and plenty of rich butter for a “million dollar” finish. It’s a perfect New Year’s Eve centerpiece for feeding a crowd in style.

This cake is a showstopping New Year’s Eve dessert that's flavored with a reduction of champagne or Martinelli’s sparkling cider. The batter uses egg whites and sour cream, so it stays light in color but is still incredibly moist and soft. Between each layer is a raspberry and peach puree, paired with a silky vanilla buttercream that’s also infused with the “champagne” reduction. It’s festive and sophisticated—perfect for ringing in the new year.

These are individual potato stacks baked in a muffin tin, made from thinly sliced Yukon Gold potatoes layered with shredded Gruyere, Parmesan, fresh thyme, and garlic. Each stack bakes up with irresistibly crispy, golden edges while the inside turns soft, cheesy, and almost melt-in-your-mouth creamy. The combination of nutty Gruyere, salty Parmesan, and earthy thyme gives them an elegant, bistro-style flavor that feels far more special than a basic pan of roasted potatoes. Served as cute single portions, they make a polished, crowd-pleasing side dish for a New Year’s Eve dinner.

This punch is a sparkling party drink made with Triple Sec, blackberry brandy, Chambord, pineapple juice, ginger ale, and pink Champagne, then finished with fresh raspberries for garnish. The mix of citrus, berry liqueurs, and pineapple gives it a fruity, slightly upscale flavor that feels really celebratory in a glass. It’s designed to be mixed ahead so the flavors can meld, then topped with bubbly and fizz right before guests arrive. Served in a big punch bowl, it’s an easy festive drink for a crowd.

This charcuterie board is a gorgeous spread built around a salami rose and loaded with cheeses like garlic and herb Bellavitano, Manchego, brie, fig and grapefruit goat cheese, and Havarti cut into “Happy New Year” letters. Fresh grapes, strawberries, blueberries, raspberries, and dried mango add color and brightness, while an assortment of crackers, chocolates (Ferrero Rocher, Rolos, chocolate-covered almonds), mini pickles, and almonds bring in lots of textures and flavors. Mini bottles of sparkling cider and fun New Year’s props like disco balls turn the whole board into a centerpiece that feels party-ready the second you set it down. It’s an effortless 15-minute appetizer that lets guests graze on sweet and savory bites all night long, making it ideal for a party where everyone wants to nibble until midnight.

This prime rib is a classic holiday main featuring a 5-pound beef roast rubbed with a simple yet luxurious mix of sea salt, black pepper, fresh rosemary, thyme, garlic, and olive oil. The herb-and-garlic crust gives the meat incredible flavor while letting the rich, beefy taste shine through, and it can be made with either bone-in or boneless prime rib. With about 10 servings and an impressive, restaurant-style presentation, it’s designed to be a showpiece at the center of your table. It makes an ideal dinner option when you want something indulgent without an overly complicated ingredient list.

This hot crab dip is a rich, creamy appetizer loaded with lump crab meat, cream cheese, Parmesan, mayo, and sour cream, baked until bubbly and golden. It’s described as a big crowd-pleaser at holiday parties and comes together with straightforward ingredients in about 30 minutes. Served with bread, crackers, or veggies, it’s a decadent New Year’s Eve starter.

These bacon-wrapped shrimp are a sweet-and-savory appetizer made with just five ingredients: shrimp, bacon, brown sugar, melted butter, and chipotle powder. The shrimp are wrapped in strips of bacon and brushed with a brown sugar–chipotle butter mixture that caramelizes into a smoky, slightly spicy glaze as they bake. The recipe is designed as a quick 30-minute appetizer that’s simple enough to make again and again. Set out on a platter, these bite-sized skewers are perfect for a New Year’s Eve dinner where guests want something flavorful and easy to snack on.

These smoked salmon crostini start with crisp toasted baguette slices topped with cold smoked salmon and a dollop of herbed cream cheese. The spread combines cream cheese with fresh dill, lemon juice, garlic, salt, and pepper, then each crostini is finished with capers and more dill for a garnish. The recipe is all about big flavor with minimal effort, delivering an appetizer that looks elegant but comes together quickly. It’s a perfect hor dourve to serve alongside champagne, adding a polished, festive touch to your dinner or cocktail-style gathering.

This green beans almondine is a classic French-inspired side dish made with tender French green beans tossed in butter with toasted sliced almonds, shallots, and garlic. Freshly grated lemon zest and a splash of lemon juice brighten the dish. It comes together in about 20 minutes, making it an easy way to add something fresh and vibrant to the table. As part of a New Year’s Eve dinner, these green beans offer a lighter counterpoint to richer mains like prime rib or roast beef.

This lobster mac and cheese is an ultra-decadent pasta bake loaded with cavatappi, buttery Cajun-seasoned lobster tails, and a velvety four-cheese sauce made with cheddar, Monterey Jack, Gruyère, and Parmesan. The sauce is enriched with heavy cream, milk, and warm spices like smoked paprika, dry mustard, and cayenne for a rich, slightly smoky flavor. Everything is topped with extra cheese and a light panko crust, so you get both gooey pulls and a little crunch in every bite. It’s a luxurious dinner idea that feels like elevated comfort food and serves a crowd.

These cookies are soft, buttery sugar cookies cut into festive star shapes and finished with a frosting that’s infused with real champagne. They are simple and classic, but the champagne icing gives them a festive twist. Set out on a dessert tray, they bring the flavor of your toast right into dessert, making them a perfect sweet bite to end your party.

This roast beef starts with a boneless ribeye roast that’s generously coated in a paste of chopped fresh rosemary and garlic, then seared and roasted until juicy and fragrant. It’s served with buttery mushrooms and a rich pan sauce made from beef stock, so every slice is surrounded by savory, herb-infused flavor. The dish is presented as elegant but surprisingly simple to pull off, with beautiful slices that look right at home on a holiday table. Paired with good wine, it’s an impressive New Year’s Eve main course that feels restaurant-worthy without being overly complicated to make.

This creamed spinach is a rich, steakhouse-style side made with fresh or frozen spinach simmered in a sauce of butter, onion, garlic, heavy cream, cream cheese, and plenty of Parmesan. A pinch of nutmeg adds a subtle warmth that complements the creamy, cheesy base without overpowering the greens. It comes together quickly but tastes like something you’d order at a nice restaurant alongside a prime rib or filet.

This turns a crusty sourdough or artisan loaf into a pull-apart appetizer by cutting it into a crosshatch pattern and stuffing every gap with garlicky butter and stretchy mozzarella. Once baked, the loaf becomes a golden, cheesy, tear-and-share bread where every bite is buttery, garlicky, and loaded with melted cheese. It’s designed to be the kind of party food that disappears in seconds and has everyone reaching back for another piece.

These cupcakes start with a white cake mix that’s infused with champagne and almond extract, giving the cake a light, festive flavor throughout. They’re topped with a champagne buttercream frosting and decorated with white gumballs, sixlets, pearl sprinkles, and a dusting of shimmer to mimic rising champagne bubbles. The look is chic and glamorous, especially when served alongside mini bottles of bubbly and pretty flutes on a dessert bar. They make a fun, sweet treat for New Year’s Eve that feels special without requiring completely from-scratch baking.

This dip turns the classic appetizer into a warm, cheesy bake made with cream cheese, sour cream, canned crab meat, mozzarella, soy sauce, brown sugar, garlic, and green onions. It’s served with crisp fried wonton chips, so you still get that signature crunchy-and-creamy combo in every scoop. It’s a crowd-pleasing New Year’s Eve party food that lets guests snack between courses or while they mingle.

This baked garlic pork tenderloin features a lean pork tenderloin rubbed with salt and pepper, seared, then wrapped in foil with a generous garlic-and-herb butter mixture. Dried basil, oregano, thyme, parsley, and sage infuse the meat with classic, savory flavor while it bakes until tender and juicy. The recipe is simple yet delivers a “special occasion” main that feels a step up from everyday dinners.

These duchess potatoes transform mashed Yukon Gold potatoes into elegant individual portions by blending them with butter, heavy cream, a hint of nutmeg, garlic, and egg yolks, then piping them into pretty swirled mounds. They bake up golden on the outside while staying fluffy and creamy inside, with optional garnishes like Parmesan and fresh herbs for extra flair. Because they’re portioned individually, they look polished and restaurant-style on a plate next to any main course. They’re an ideal New Year’s Eve side dish when you want potatoes that feel more festive than a standard mash.

This is a low-carb side dish made with fresh asparagus spears topped with shredded Gruyere (or Parmesan), minced garlic, and plenty of crisp chopped bacon. The asparagus is drizzled with olive oil and baked until tender, then blanketed in melty cheese so you get a mix of savory, smoky, and creamy flavors in every bite. With just a handful of ingredients, it looks and tastes far more indulgent than the effort it takes to put together. It’s a perfect New Year’s Eve dinner side when you want something quick and a little bit fancy to serve alongside steak, roast chicken, or pork.

These Brussels sprouts are roasted at high heat with olive oil, thinly sliced garlic, and plenty of freshly grated Parmesan so they come out crisp and caramelized on the outside, tender on the inside. With just four main ingredients plus basic seasoning, they’re a super simple side that still tastes rich and savory.

These honey-roasted carrots use whole small carrots tossed with olive oil, honey, salt, and pepper, then roasted until they’re browned, glossy, and caramelized. Leaving the tops on gives them a pretty, restaurant-style look that’s perfect for a special occasion plate. They add color, elegance, and just the right touch of sweetness alongside richer meats and potatoes.

This Hoppin’ John recipe simmers dried black-eyed peas with crispy bacon, smoked sausage or turkey, onions, celery, garlic, jalapeño, thyme, and Creole seasoning in a big pot of chicken broth. Collard greens are added toward the end so you get a mix of creamy beans, smoky meat, and tender greens in every spoonful. It’s described as a hearty, soul-warming dish that’s traditionally served on New Year’s Day for luck and prosperity.

This winter salad layers mixed greens and arugula with juicy pomegranate arils, slices of Cara Cara or blood orange, dried cranberries, and crumbled goat cheese. The show-stealing element is the maple candied walnuts, tossed with maple syrup, cinnamon, a pinch of red pepper, and flaky sea salt for a sweet-spicy crunch. Everything is finished with a simple balsamic fig vinaigrette that’s tangy, lightly sweet, and ties the flavors together. It’s an ideal New Year’s Eve salad: vibrant, jewel-toned, and fresh, offering a lighter counterpoint to all the decadent mains and sides on the table.

These are classic, fluffy yeast buns made with simple pantry staples like warm water, oil, sugar, active dry yeast, and a touch of milk for softness. They bake up incredibly moist with that nostalgic homemade bread flavor you just can’t get from a store-bought bag. Because they come together so quickly, you can add fresh, warm rolls to your New Year’s Eve menu without a lot of extra work.

These are thinly sliced, fanned-out sweet potatoes roasted with olive oil and sea salt until the edges are lightly crisp and the centers are tender. After roasting, they’re finished with a delicious maple–cinnamon–vanilla butter that melts down into every slice, with optional pecans for a little crunch. The presentation looks restaurant-level fancy while still being surprisingly low effort.

These juicy baked meatballs are made from ground chicken, eggs, panko, garlic, paprika, and onion powder for plenty of savory flavor. The real star is the glossy “firecracker” sauce, a sweet–spicy glaze made with hot sauce, brown sugar, apple cider vinegar, and red pepper flakes that clings to every bite. They hit that perfect balance of tender, saucy, and just-fiery-enough to keep everyone reaching for one more. Served on toothpicks or piled on a platter, they’re an ideal New Year’s Eve party dish when you want something festive, fun, and crowd-pleasing.

This classic dessert layers espresso (with optional dark rum)–soaked ladyfingers with a silky mascarpone mixture made from egg yolks, sugar, cream, and vanilla, all finished with a generous dusting of cocoa powder. The dessert is rich yet airy, with creamy, coffee-forward flavors that feel elegant but not heavy. It’s also a no-bake recipe, so all the magic happens in the fridge as the layers meld together. That makes it a standout New Year’s Eve dessert: luxurious, make-ahead friendly, and impressive enough to feel like a special way to end the year.