11+ Best New Year Dinner Recipes Ideas to Try Today!

As we bid farewell to the old year and welcome the new, there’s no better way to celebrate than with a delicious feast shared with loved ones.

Whether you’re hosting an intimate gathering or a lively party, crafting a memorable New Year’s dinner menu is key to setting the tone for a fantastic evening.

To help you create a culinary masterpiece, we’ve curated a selection of exquisite recipes that are sure to impress your guests and leave them craving more. 

11+ New Year Dinners Recipes Ideas to Try at Today

From succulent main courses to decadent desserts, let’s explore these tantalizing dishes that will elevate your New Year’s celebration to new heights.

Honey Glazed Salmon with Roasted Vegetables

This recipe features succulent salmon fillets glazed with a sweet honey marinade, served alongside a colorful medley of roasted vegetables.

It’s a delightful balance of flavors and textures, perfect for a festive New Year’s dinner.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

• Preheat your oven to 400°F (200°C).
• In a small bowl, whisk together honey, soy sauce, garlic, ginger, salt, and pepper.
• Place salmon fillets in a shallow dish and pour the honey marinade over them. Allow them to marinate for 15-20 minutes.
• Meanwhile, toss mixed vegetables with olive oil, salt, and pepper on a baking sheet.
• Arrange marinated salmon fillets on another baking sheet lined with parchment paper.
• Place both baking sheets in the oven and roast for 12-15 minutes, or until salmon is cooked through and vegetables are tender.
• Remove from the oven and serve the honey glazed salmon alongside the roasted vegetables. Garnish with fresh parsley.

This Honey Glazed Salmon with Roasted Vegetables is a delightful way to ring in the New Year.

The combination of sweet and savory flavors, along with the vibrant colors of the vegetables, makes it a feast for both the eyes and the palate.

Beef Wellington with Red Wine Sauce

Indulge in a classic and elegant dish with this Beef Wellington recipe.

Tender beef tenderloin is wrapped in puff pastry and baked to perfection, then served with a rich and flavorful red wine sauce.

It’s a show-stopping centerpiece for your New Year’s dinner table.

Ingredients:

• 1 1/2 pounds beef tenderloin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 sheet puff pastry, thawed
• 2 tablespoons Dijon mustard
• 8 ounces mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/4 cup red wine
• 1/2 cup beef broth
• 2 tablespoons butter
• Fresh thyme for garnish

Instructions:

• Preheat your oven to 425°F (220°C).
• Season the beef tenderloin generously with salt and pepper.
• Heat olive oil in a skillet over high heat. Sear the beef tenderloin on all sides until browned. Remove from heat and let it cool.
• Roll out the puff pastry on a floured surface. Spread Dijon mustard over the puff pastry.
• In the same skillet, add mushrooms, garlic, and shallot. Cook until mushrooms release their moisture and become golden brown.
• Place the mushroom mixture on top of the mustard-covered puff pastry.
• Place the seared beef tenderloin on top of the mushroom mixture and wrap the puff pastry around it, sealing the edges.
• Transfer the wrapped beef Wellington to a baking sheet lined with parchment paper.
• Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the beef reaches your desired level of doneness.
• While the beef Wellington is baking, prepare the red wine sauce. In a saucepan, combine red wine and beef broth. Simmer until reduced by half. Stir in butter until melted and the sauce thickens slightly.
• Slice the beef Wellington and serve with the red wine sauce. Garnish with fresh thyme.

Beef Wellington with Red Wine Sauce is a luxurious choice for your New Year’s dinner.

With its tender beef, flaky pastry, and rich sauce, it’s sure to impress your guests and make the evening memorable.

Vegetarian Stuffed Bell Peppers

For a lighter yet satisfying option, try these Vegetarian Stuffed Bell Peppers.

Colorful bell peppers are filled with a flavorful mixture of quinoa, black beans, corn, and spices, then baked to perfection. It’s a wholesome and delicious dish that everyone will enjoy.

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a large bowl, combine cooked quinoa, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
• Spoon the quinoa mixture into the bell peppers until they are filled to the top.
• If desired, sprinkle shredded cheese on top of the stuffed peppers.
• Place the stuffed peppers in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
• Remove the foil and bake for an additional 5 minutes to melt the cheese (if using).
• Garnish with fresh cilantro before serving.

Vegetarian Stuffed Bell Peppers are a wholesome and satisfying option for your New Year’s dinner, whether you’re a vegetarian or simply looking for a lighter alternative.

Packed with protein, fiber, and flavor, these stuffed peppers are sure to be a hit with everyone at the table.

Lemon Herb Roast Chicken with Garlic Mashed Potatoes

This recipe features a succulent roast chicken infused with zesty lemon and aromatic herbs, served alongside creamy garlic mashed potatoes.

It’s a comforting and classic dish that is perfect for a cozy New Year’s dinner with loved ones.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 lemons, halved
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat your oven to 375°F (190°C).
• Rinse the chicken inside and out under cold water and pat dry with paper towels.
• Rub the chicken all over with the halved lemons, squeezing out the juice as you go. Season generously with salt and pepper.
• In a small bowl, mix together minced garlic, chopped rosemary, and thyme. Rub this mixture all over the chicken.
• Place the seasoned chicken in a roasting pan breast side up and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
• While the chicken is roasting, prepare the garlic mashed potatoes. Boil the cubed potatoes in salted water until fork-tender, then drain.
• In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
• Mash the boiled potatoes with a potato masher or fork. Gradually add milk and melted garlic butter, mashing until smooth and creamy. Season with salt and pepper to taste.
• Once the chicken is done, remove it from the oven and let it rest for a few minutes before carving.
• Serve the lemon herb roast chicken with garlic mashed potatoes, garnished with fresh parsley.

Lemon Herb Roast Chicken with Garlic Mashed Potatoes is a comforting and flavorful meal that is sure to warm your heart and satisfy your taste buds on New Year’s Eve.

The combination of zesty lemon, aromatic herbs, and creamy mashed potatoes makes it a timeless favorite for gatherings with family and friends.

Shrimp Scampi Pasta

Elevate your New Year’s dinner with this elegant yet effortless Shrimp Scampi Pasta.

Succulent shrimp are cooked in a garlicky white wine sauce, then tossed with al dente pasta and finished with a sprinkle of fresh parsley and grated Parmesan cheese.

Ingredients:

• 1 pound shrimp, peeled and deveined
• Salt and pepper to taste
• 8 ounces linguine or spaghetti
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese for serving

Instructions:

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
• Season the shrimp with salt and pepper.
• In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
• Add the seasoned shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
• Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce the sauce slightly.
• Add cooked pasta to the skillet and toss to coat in the sauce.
• Remove from heat and sprinkle with lemon zest and chopped parsley. Toss once more to combine.
• Serve the shrimp scampi pasta immediately, garnished with grated Parmesan cheese.

Shrimp Scampi Pasta is a sophisticated yet simple dish that is perfect for celebrating the New Year in style.

With its bright flavors and succulent shrimp, it’s sure to impress your guests and leave them wanting more.

Mushroom Risotto with Truffle Oil

Indulge in the luxurious flavors of this Mushroom Risotto with Truffle Oil for your New Year’s dinner.

Creamy Arborio rice is cooked to perfection with earthy mushrooms, then finished with a drizzle of aromatic truffle oil.

It’s a decadent dish that will leave a lasting impression.

Ingredients:

• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons truffle oil
• Chopped fresh parsley for garnish

Instructions:

• In a saucepan, heat the vegetable or chicken broth over medium heat until simmering. Reduce heat to low to keep warm.
• In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 2-3 minutes.
• Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
• Stir in Arborio rice and cook for 1-2 minutes, until lightly toasted.
• Pour in dry white wine and cook, stirring constantly, until the wine is absorbed.
• Ladle in warm broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
• Stir in grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
• Remove from heat and drizzle with truffle oil, stirring to combine.
• Serve the mushroom risotto immediately, garnished with chopped fresh parsley.

Mushroom Risotto with Truffle Oil is a sophisticated and indulgent dish that is perfect for celebrating the start of a new year.

With its rich and creamy texture, earthy mushrooms, and aromatic truffle oil, it’s sure to impress even the most discerning palates.

Grilled Filet Mignon with Herb Butter and Roasted Asparagus

This recipe showcases tender filet mignon steaks, grilled to perfection and topped with flavorful herb butter, served alongside roasted asparagus spears.

It’s a luxurious and satisfying option for a special New Year’s dinner.

Ingredients:

• 4 filet mignon steaks, about 1 inch thick
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bunch asparagus, trimmed
• 2 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Zest of 1 lemon
• Lemon wedges for serving

Instructions:

• Preheat your grill to medium-high heat.
• Season the filet mignon steaks generously with salt and pepper, then drizzle with olive oil.
• Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Remove from the grill and let them rest for a few minutes.
• While the steaks are resting, arrange the trimmed asparagus spears on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Place the asparagus in the oven and roast at 400°F (200°C) for 10-12 minutes, or until tender and slightly charred.
• In a small bowl, mix together softened butter, minced garlic, chopped parsley, chopped thyme, and lemon zest to make the herb butter.
• Top each grilled filet mignon steak with a dollop of herb butter.
• Serve the grilled filet mignon with roasted asparagus and lemon wedges on the side.

Grilled Filet Mignon with Herb Butter and Roasted Asparagus is a sophisticated and delicious option for your New Year’s dinner.

With its tender steak, flavorful herb butter, and perfectly roasted asparagus, it’s sure to impress your guests and make the evening memorable.

Lobster Tail with Garlic Lemon Butter Sauce

Indulge in the ultimate seafood extravagance with this Lobster Tail with Garlic Lemon Butter Sauce recipe.

Succulent lobster tails are broiled to perfection and served with a rich and flavorful garlic lemon butter sauce.

It’s a luxurious and decadent dish that is perfect for celebrating the New Year in style.

Ingredients:

• 4 lobster tails
• Salt and pepper to taste
• 4 tablespoons butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Instructions:

• Preheat your broiler to high heat.
• Using kitchen shears, carefully cut along the top of each lobster tail shell lengthwise, stopping at the end of the tail. Gently lift the meat from the shell, keeping it attached at the end, and place it on top of the shell.
• Season the lobster tails with salt and pepper.
• Place the lobster tails on a baking sheet lined with aluminum foil, with the meat side facing up.
• In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
• Stir in lemon juice and lemon zest, and cook for another minute.
• Brush the garlic lemon butter sauce over the lobster tails.
• Broil the lobster tails in the preheated oven for 8-10 minutes, or until the meat is opaque and lightly browned.
• Remove from the oven and sprinkle chopped parsley over the lobster tails.
• Serve the lobster tails immediately with lemon wedges on the side.

Lobster Tail with Garlic Lemon Butter Sauce is the epitome of luxury and indulgence, making it the perfect choice for a special New Year’s dinner.

With its tender lobster meat and flavorful garlic lemon butter sauce, it’s sure to impress your guests and make the occasion unforgettable.

Vegetarian Wellington with Spinach, Mushroom, and Pecan

Elevate your vegetarian New Year’s dinner with this delightful Vegetarian Wellington featuring a savory filling of spinach, mushrooms, and pecans wrapped in flaky puff pastry.

It’s a show-stopping dish that will satisfy vegetarians and meat-eaters alike.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 4 cups fresh spinach
• 1/2 cup chopped pecans
• Salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions:

• Preheat your oven to 400°F (200°C).
• In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 2-3 minutes.
• Add chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
• Add fresh spinach to the skillet and cook until wilted. Remove from heat and let the mixture cool slightly.
• Stir in chopped pecans, salt, pepper, nutmeg, breadcrumbs, and grated Parmesan cheese.
• Roll out the thawed puff pastry on a floured surface into a rectangle.
• Spoon the mushroom-spinach filling onto the center of the puff pastry in a log shape.
• Fold the sides of the puff pastry over the filling, sealing the edges.
• Place the Vegetarian Wellington seam side down on a baking sheet lined with parchment paper.
• Brush the top of the Wellington with beaten egg for a golden finish.
• Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
• Remove from the oven and let it cool for a few minutes before slicing.
• Serve the Vegetarian Wellington slices with your favorite side dishes.

Vegetarian Wellington with Spinach, Mushroom, and Pecan is a flavorful and satisfying option for your New Year’s dinner table.

With its hearty filling and flaky puff pastry crust, it’s sure to be a hit with everyone, regardless of dietary preferences.

Braised Lamb Shanks with Red Wine and Rosemary

For a hearty and comforting New Year’s dinner, try this recipe for Braised Lamb Shanks.

The lamb shanks are slowly cooked in a flavorful broth of red wine and rosemary until tender and succulent.

It’s a dish that will fill your home with amazing aromas and your guests with warmth and satisfaction.

Ingredients:

• 4 lamb shanks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

• Preheat your oven to 325°F (160°C).
• Season the lamb shanks generously with salt and pepper.
• In a large Dutch oven or ovenproof skillet, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes per side. Remove from the pot and set aside.
• In the same pot, add diced onion, carrots, celery, and minced garlic. Sauté until softened, about 5 minutes.
• Pour in red wine and beef broth, and stir to scrape up any browned bits from the bottom of the pot.
• Add fresh rosemary sprigs, tomato paste, and Worcestershire sauce. Stir to combine.
• Return the browned lamb shanks to the pot, nestling them into the liquid.
• Cover the pot with a lid and transfer it to the preheated oven.
• Braise the lamb shanks in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
• If you prefer a thicker sauce, you can remove the lamb shanks from the pot and whisk in 2 tablespoons of flour. Return the pot to the stove and simmer the sauce until thickened.
• Serve the braised lamb shanks hot, garnished with fresh rosemary sprigs.

Braised Lamb Shanks with Red Wine and Rosemary is a classic and comforting dish that is perfect for a special New Year’s dinner.

The tender, flavorful meat pairs beautifully with the rich and aromatic sauce, making it a truly memorable meal for you and your guests.

Butternut Squash and Sage Risotto

Celebrate the flavors of the season with this creamy and comforting Butternut Squash and Sage Risotto.

Sweet roasted butternut squash is folded into a creamy risotto infused with the earthy aroma of sage, creating a dish that is both elegant and satisfying for your New Year’s dinner.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups vegetable or chicken broth
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. Set aside.
• In a saucepan, heat the vegetable or chicken broth over medium heat until simmering. Reduce heat to low to keep warm.
• In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and sauté until softened, about 2-3 minutes.
• Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
• Stir in Arborio rice and cook for 1-2 minutes, until lightly toasted.
• Pour in dry white wine and cook, stirring constantly, until the wine is absorbed.
• Begin adding warm broth to the skillet, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
• Stir in roasted butternut squash, chopped sage, and grated Parmesan cheese until well combined.
• Season with salt and pepper to taste.
• Serve the Butternut Squash and Sage Risotto hot, garnished with additional grated Parmesan cheese and fresh sage leaves.

Butternut Squash and Sage Risotto is a delightful and comforting dish that captures the essence of the season.

With its creamy texture, sweet butternut squash, and aromatic sage, it’s the perfect choice for a cozy and elegant New Year’s dinner with loved ones.

Conclusion

As you prepare to ring in the New Year surrounded by friends and family, let these exquisite dinner recipes be the highlight of your celebration.

From succulent salmon and decadent beef Wellington to wholesome stuffed peppers, there’s something for everyone to enjoy.

So raise a glass, savor each bite, and toast to a year filled with joy, prosperity, and unforgettable culinary experiences.

Cheers to a Happy New Year!