

| Whether you're having a big party or just watching the ball drop with family, New Year's Eve is not New Year's Eve without lots of hors d'oeuvre. Denise Drower Swidey's incredibly easy, delicious and beautiful palmiers are a great place to start. Make them savory or sweet, whichever you prefer. A lovely cheese plate is also a must. Experts Ihsan Gurdal of Formaggio Kitchen and the Wasik Brothers show you how to do it right. Crab Jiaozi, a delicate appetizer from one of the best restaurants in the country, Arrows, will disappear quickly so make plenty. Cedric Beguin's Coconut-Chocolate Sushi wins most fun dessert of the year. Enjoy! Hit the HOLIDAY section for other New Year's menu ideas >> |
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| While some of you may enjoy a lovely glass of champagne on a regular basis (lucky you!), most only have the opportunity to pop open a bottle during the holiday season. So let us help ensure your glass is a good one. Wine Expert Becky Sue Epstein's highly educational champagne videos will teach you everything you need to know. And for some creative champagne cocktail ideas, turn to master mixologist Augusto Lino, Tom Schlesinger-Guidelli & AJ Rathbun. |
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| In the South, Black-Eyed Peas with Collard Greens are traditionally served on New Year's Day and there's a reason why. The black-eyed peas are supposed to bring you good luck while the collard greens symbolize prosperity. I think we could all use a little of both in 2010, am I right? Chiqui Collier, one of our wonderful heroes from New Orleans, shared her mother's recipe with us and Lynne recreated it on camera for all of you. Rembs Layman of Tupelo whips up the Collard Greens. Put them together and you have one soulful meal. |
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| When you wake up on the 1st feeling less than tip-top, nothing beats a Bloody Mary and some stick-to-your-ribs comfort food. Below are just a few of the many remedies that will make you feel human again. |
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