New Year's Dinner Ideas & Recipes to Celebrate in Style

When planning a celebration of 2024 with loved ones, first you create an invitation list. Then you set the menu. Creating the perfect meal for this special occasion is your first step to kicking 2025 off right.

For a feast everyone will remember all year long, check out these New Year’s dinner ideas ranging from classic comfort foods to traditional holiday dinner entrees to modern dishes.

The Significance of a Special New Year’s Dinner

Whether you’re hosting a house filled with friends waiting for the ball drop or if you prefer a quieter dinner for family, New Year’s Eve is a time to welcome the new year. Dinner parties are popular for good reason — enjoying lucky foods and laughter reminds us of the blessings of the past year and the hope for the future.

Dinner ideas for New Year’s Eve are often traditional, such as the classic black-eyed peas and collard greens served in the South. But that’s just the beginning. Ideas for New Year’s dinner can be as creative and different as any party food. Your lucky food could be a special feast whipped together with totally new dinner recipes!

To plan your festive feast, start by browsing popular New Year dinner recipe ideas. Give yourself time to consider the different dinner options. You may want to make a “test run” of meal ideas you haven’t tried before. Don’t forget to check in with your guests about any special dietary needs so that everyone feels included and excited to celebrate the new year together.

Traditional New Year’s Dinner Ideas

Beef Wellington

If you're wondering what to eat for dinner on New Year’s Eve, try this luxurious dish of tender beef wrapped in puff pastry.

Ingredients:

• 1 pound beef tenderloin
• Salt and pepper (to taste)
• 1 tablespoon olive oil
• 1 cup mushrooms (finely chopped)
• 1 clove garlic (minced)
• 1 tablespoon Dijon mustard
• 8 slices prosciutto
• 1 sheet puff pastry (thawed if frozen)
• 1 egg (beaten, for egg wash)

Directions:

1. Preheat your oven to 400°F (200°C).'
2. Season the beef tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat and sear the beef for about 2-3 minutes on each side until browned. Remove from heat and let it cool.
4. In the same skillet, add chopped mushrooms and minced garlic. Cook until the mushrooms are soft and any moisture evaporates (about 5-7 minutes). Let cool.
5. To assemble the Wellingtons, spread Dijon mustard over the cooled beef. Lay out prosciutto slices on a clean surface, slightly overlapping them. Place the mushroom mixture on top of the prosciutto. Then place the beef on top of the mushrooms and tightly roll the prosciutto around the beef.
6. Next, roll out the puff pastry on a floured surface. Cut it into squares large enough to wrap around the beef.
7. Place the beef roll in the center of each pastry square, then fold the pastry over the beef and seal the edges. Trim any excess pastry.
8. Place the wrapped beef on a baking sheet lined with parchment paper and brush the tops with the beaten egg to give it a golden color.
9. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness. Let the Wellingtons rest for a few minutes before slicing. Serve warm.

Black-Eyed Peas and Greens

Craving classic New Year’s Day soul food? Look no further than this Southern tradition symbolizing luck and prosperity recipe. Serve with homemade cornbread for a complete meal.

Ingredients:

• 1 pound dried black-eyed peas (or 4 cups canned)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 4 cups vegetable broth (or water)
• 1 pound collard greens, stems removed and leaves chopped
• Salt and pepper to taste
• Hot sauce (optional, for serving)

Directions:

1. If using dried peas, place them in a bowl and cover with water. Let them soak for at least 4 hours or overnight. If you're short on time, you can do a quick soak by bringing the peas and water to a boil for 2 minutes, then letting them sit, covered, for 1 hour.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until soft. Add the minced garlic and cook for another minute, until fragrant.
3. Bring to a simmer, then cover and cook for 45 minutes to 1 hour, or until the peas are tender. If using canned peas, just simmer for 10–15 minutes.
4. Stir in the chopped collard greens. If the pot looks dry, add a little more broth or water.
5. Continue to cook, covered, for another 20–30 minutes, until the greens are tender and the flavors have melded.
6. Remove the bay leaf, then season with salt and pepper to taste. Serve hot, with a drizzle of hot sauce if you like a little heat.
7. Drain and rinse the soaked peas (or use canned peas, drained and rinsed). Add the peas to the pot, along with the bay leaf and vegetable broth (or water).

Roast Leg of Lamb

Tender and flavorful lamb served with herbs and garlic could become your own New Year’s tradition!

Ingredients:

• 1 leg of lamb (about 5-6 pounds), bone-in or boneless
• 4-5 large potatoes, peeled and cut into wedges
• 4 tablespoons olive oil (divided)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary (or 1 tablespoon dried)
• 2 tablespoons fresh thyme (or 1 tablespoon dried)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• ½ cup dry white wine (optional)
• ½ cup chicken broth (or water)

Directions:

1. Preheat your oven to 400°F (200°C).
2. Pat the lamb dry with paper towels. Score the fat (if it has a thick layer) to help it render. Season the lamb with salt and pepper.
3. In a small bowl, mix the olive oil (2 tablespoons), minced garlic, rosemary, thyme, cumin, coriander, paprika, and lemon juice.
4. Rub this marinade all over the lamb, making sure it’s well-coated. Let the lamb marinate for at least 30 minutes (or overnight in the fridge if you have time).
5. Toss the potato wedges in the remaining 2 tablespoons of olive oil. Season with salt and pepper.
6. Place the marinated lamb on a roasting rack or in a large roasting pan. Arrange the seasoned potato wedges around the lamb in the pan. Pour the wine and chicken broth (or water) into the pan to create some steam while roasting.
7. Roast for about 1.5 to 2 hours, or until the lamb reaches your desired level of doneness. (For medium-rare, aim for 130-135°F internal temperature.)
8. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing. Serve the lamb with the roasted potatoes on the side, spooning some of the pan juices over the top.

Champagne Risotto

Since you’re already breaking out the bubbly, try this celebratory dish made with champagne and Parmesan cheese.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cups Arborio rice (risotto rice)
• 1/2 cup Champagne (or sparkling wine)
• 4 cups chicken broth (or vegetable broth), kept warm
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Directions:

1. In a small saucepan, keep the broth warm over low heat.
2. In a large pan or skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes, until soft and translucent.
3. Add the Arborio rice to the pan with the onion and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
4. Pour in the Champagne (or sparkling wine) and stir until most of the liquid is absorbed by the rice.
5. Begin adding the warm broth, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is tender and creamy (about 18-20 minutes).
6. Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Cook for another 2 minutes to combine. Season with salt and pepper to taste.

Modern and Easy New Year’s Dinner Ideas

Pan-Seared Scallops With Lemon Butter

Maybe you’re looking for something quick and easy for New Year’s dinner that will also wow your guests. These scallops are perfect for a modern table.

Ingredients:

• 1 pound large sea scallops, patted dry
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon lemon zest (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Directions:

1. Pat the scallops dry with paper towels to remove any excess moisture. Season them lightly with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
3. Add the scallops to the pan in a single layer, making sure they are not touching each other. Sear the scallops for about 2-3 minutes on the first side, until they are golden brown. Flip them and cook for an additional 1-2 minutes on the other side, until cooked through (the scallops should be opaque in the center).
4. Remove the scallops from the pan and set them aside. In the same pan, reduce the heat to medium. Add the butter and garlic and cook for about 1 minute until the garlic is fragrant.
5. If using, add the white wine and cook for 1-2 minutes to reduce slightly. Stir in the lemon juice and zest (if using). Taste the sauce and adjust the seasoning with salt and pepper.
6. Return the scallops to the pan and spoon the lemon butter sauce over them. Garnish with fresh chopped parsley, if desired.

Truffle Mushroom Pasta

Is this what Italians eat for New Year’s dinner? Rich and earthy, featuring fresh truffles and creamy sauce, it definitely should be.

Ingredients:

• 12 ounces pasta (fettuccine or spaghetti)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons truffle oil (or more to taste)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Directions:

1. Cook the pasta in a large pot of salted boiling water according to the package directions, until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
3. Add the sliced mushrooms and cook for about 5-7 minutes, until the mushrooms release their liquid and become golden brown. Add the minced garlic and cook for another minute, until fragrant.
4. Lower the heat to medium-low and pour in the heavy cream. Stir to combine with the mushrooms. Let the sauce simmer for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese, then add salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
6. Add the drained pasta to the skillet with the sauce and toss to coat the pasta in the creamy mushroom sauce.
7. Drizzle the truffle oil over the pasta and toss again to combine. Taste and adjust the seasoning, adding more salt, pepper, or truffle oil if desired. Serve immediately, garnished with fresh parsley as preferred.

Citrus-Glazed Salmon

Here’s an easy New Year’s Eve dinner recipe that’s a zesty, refreshing start to the year.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of 1 orange (optional, for garnish)
• Fresh cilantro, chopped (optional, for garnish)

Directions:

1. In a bowl, whisk together the orange juice, lemon juice, lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
2. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, making sure it’s well coated. Refrigerate for at least 30 minutes to 1 hour.
3. Preheat the grill to medium-high heat. Oil the grill grates to prevent the salmon from sticking.
4. Remove the salmon from the marinade and discard the marinade. Grill the salmon for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and easily flakes with a fork.
5. Garnish the grilled salmon with orange zest and fresh cilantro if desired.

Vegan Stuffed Bell Peppers

If a New Year’s resolution is to eat healthier, this plant-based dinner option is colorful and delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa (or rice)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped (optional)
• 1/2 cup avocado, diced (optional, for topping)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until soft. Add the minced garlic and cook for another minute.
4. Stir in the cooked quinoa (or rice), black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until everything is heated through.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
6. Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
7. To serve, top the stuffed peppers with chopped cilantro and diced avocado, if desired.

Herb-Roasted Chicken

This classic lets you spend time with your guests while it roasts. It’s one of the more simple yet impressive ideas for New Year’s Eve dinner.

Ingredients:

• 1 whole chicken (about 4 pounds), patted dry
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 lemon, quartered
• 1 head of garlic, halved
• 1 onion, quartered
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 425°F (220°C).
2. Place the whole chicken on a roasting pan or baking sheet. Pat it dry with paper towels to ensure crispy skin.
3. Drizzle the chicken with olive oil and rub it all over the chicken, including inside the cavity. Season generously with salt and pepper.
4. Stuff the cavity of the chicken with the quartered lemon, halved garlic head, and quartered onion.
5. Sprinkle the chopped rosemary, thyme, and parsley (if using) all over the chicken, including under the skin and inside the cavity.
6. Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. For extra crispy skin, you can broil the chicken for the last 3-5 minutes of cooking.
8. Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with additional fresh parsley if desired.

Delicious Desserts to End the Night

Chocolate Soufflé

Don’t forget dessert! This decadent, airy classic is a special occasion all its own.

Ingredients:

• 4 ounces (115g) dark chocolate (70% cocoa)
• 1/4 cup (60g) unsalted butter
• 1/4 cup (50g) sugar, plus extra for dusting
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar (optional, for stability)
• Pinch of salt
• Powdered sugar, for dusting (optional)

Directions:

1. Preheat your oven to 375°F (190°C). Grease 4 ramekins (about 6 oz size) with butter, then dust them lightly with sugar to coat the sides. This helps the soufflé rise evenly.
2. In a heatproof bowl, melt the dark chocolate and butter together. You can do this over a double boiler or microwave in short bursts, stirring in between, until smooth.
3. In a separate bowl, whisk the egg yolks with 1/4 cup of sugar until the mixture is pale and thick. Stir in the melted chocolate mixture and vanilla extract.
4. In another clean bowl, whisk the egg whites with a pinch of salt and the cream of tartar (if using) until soft peaks form. Gradually add a little sugar and continue whisking until stiff peaks form.
5. Gently fold the whipped egg whites into the chocolate mixture in three additions. Be careful not to deflate the egg whites; fold until just combined.
6. Spoon the soufflé mixture evenly into the prepared ramekins, smoothing the tops. Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and the tops are set but still slightly jiggly in the center.
7. Dust the soufflés with powdered sugar if desired. Serve immediately while they’re warm and puffed up.

New Year’s Eve Macarons

No one can resist these delicate French cookies in a festive flavor — start those resolutions tomorrow!

Ingredients:

• 1 cup (120g) powdered sugar
• 3/4 cup (90g) almond flour
• 2 large egg whites (about 60g), room temperature
• 1/4 cup (50g) granulated sugar
• Pinch of cream of tartar (optional)
• 1/2 teaspoon vanilla extract (optional)
• Food coloring (optional)

For the Vanilla Bean Swiss Meringue Buttercream:

• 4 large egg whites
• 1 cup (200g) granulated sugar
• 1 cup (230g) unsalted butter, softened
• 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
• Pinch of salt

Directions:

1. Line two baking sheets with parchment paper or silicone baking mats. Draw circles (about 1.5 inches in diameter) on the paper to guide your piping.
2. Sift the powdered sugar and almond flour together in a bowl to remove any lumps.
3. In a clean, dry bowl, whip the egg whites with a pinch of cream of tartar until soft peaks form.
4. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form. If using, add food coloring and vanilla extract.
5. Gently fold the sifted powdered sugar and almond flour into the egg whites in three additions. Be careful not to deflate the meringue too much. The mixture should flow slowly like lava when ready.
6. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe the batter into the circles you drew on the parchment paper, spacing the shells about 1 inch apart.
7. Tap the baking sheets on the counter to release any air bubbles. Let the piped macaron shells rest at room temperature for 30-60 minutes or until a skin forms on top (you should be able to gently touch the surface without it sticking to your finger).
8. Preheat your oven to 325°F (165°C).
9. Bake the macarons for 12-14 minutes, or until they have risen and form a "foot" at the bottom. If you're baking two trays, rotate them halfway through.
10. Let the macarons cool completely on the baking sheets before removing them.
11. Next, prepare the meringue. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C).
12. Transfer the bowl to a stand mixer with the whisk attachment. Whisk the egg whites on high speed until stiff peaks form and the mixture cools to room temperature.
13. Gradually add the softened butter, a tablespoon at a time, mixing on low speed until smooth and fluffy.
14. Add the vanilla bean seeds (or vanilla extract) and a pinch of salt and mix until fully incorporated.
15. To assemble the macarons, match up similar-sized macaron shells. Pipe a dollop of the vanilla bean Swiss meringue buttercream onto one shell of each pair.
16. Gently press the two shells together to sandwich the buttercream. Be careful not to squeeze too hard.
17. Place the assembled macarons in the fridge for at least 24 hours to allow the flavors to meld and the texture to improve. Let them come to room temperature before serving.

Let CookUnity Handle Your New Year’s Dinner

If you’d rather not spend the evening cooking and worrying about everything being perfect, let CookUnity’s chefs take care of your New Year’s dinner. Choose from delicious chef-prepared meals delivered to your door, including:

1. Herb-Crusted Lamb Chops with Roasted Vegetables: Chef Dustin serves up the lamb chops on a bed of pearled Israeli couscous mixed with roasted cherry tomatoes and spring legumes like peas, fava beans, and sweet snap peas. Served with a classic Greek tzatziki sauce, the whole dish contains contrasting textures, colors, and flavors that all work in perfect harmony, creating balance in every bite.

2. Bacon Wrapped Chicken Breast: Chef Tony Perez offers tender chicken breast wrapped in bacon and seared until crispy on the outside and juicy on the inside. Paired with a buttery cauliflower purée, fresh spinach, and a creamy garlic sauce, this dish is elevated comfort food at its best.

3. Stuffed Peppers with Lentils and Quinoa: Here’s an elevated plant-based option by Chef Emily Peck. It features complete proteins, an array of vitamins and minerals, and endless flavor and texture. Grounding spices and creamy basil dressing top off this light and bright New Year’s meal.

Final Thoughts

When you’re trying to make your New Year’s dinner special, there’s a lot to keep in mind. You can save time and worry with CookUnity, a meal delivery service that’s great for special holidays and everyday meals alike. Whether you’re interested in something traditional or a modern twist on a classic, the classically trained chefs always offer amazingly delicious options. Read more about how it works or browse some of the dishes today.