When the New Year countdown begins, my favorite place to be is on my couch, watching Andy Cohen and Anderson Cooper on TV. I prefer staying in rather than going out on New Year’s Eve as it avoids crowds and cold weather. Hosting a party requires preparing appetizers and cocktails for a large group, while staying in allows me to enjoy the food and drink I truly want without any hassle. To make things easier for a small gathering, these small-batch recipes are perfect. They are ideal for celebrating with a few people or for any occasion where you want to make something special without having a lot of leftovers. Many of these recipes can also be enjoyed as leftovers for easy meals throughout the week. You can still follow traditions with recipes like the 12 Grapes Cocktail and Black-Eyed Pea Bruschetta to ensure a lucky new year. If you prefer not to drink excessively on New Year’s Eve, mocktails like the Blood Orange Mocktail Spritzer offer a delicious alternative. Keep reading for more ideas on how to make your small celebration memorable and stress-free.
12 Grapes Cocktail: In some cultures, eating 12 grapes at midnight brings good luck for the coming year. However, if you find eating 12 grapes a challenge, try the 12 Grapes Cocktail instead, which requires Prosecco for a festive touch.
Black-Eyed Pea Bruschetta: This bruschetta recipe incorporates black-eyed peas, a symbol of good luck for New Year’s Eve. It’s a flavorful and lucky addition to your celebration that can also be enjoyed as leftovers.
Smash Dumplings: For an easier dumpling option, try these smash dumplings filled with pork and cabbage. They are simple to make and perfect for any night of the week.
Pizza Beans Skillet: When you’re tired and hungry with limited groceries, skip the delivery and make this comforting pizza beans skillet instead. It’s a quick and easy one-pan meal that will make any weeknight feel special.
Blood Orange Mocktail Spritzer: This refreshing mocktail features blood orange and ginger flavors with a hint of sweetness and spice. Garnished with fresh herbs, it’s a delightful winter cocktail alternative for a night of celebration.
Orange Mocktail Spritzer Recipe
Photo: Rachel Vanni; Food Styling: Makinze Gore
Antipasto Skewers
Make-ahead friendly and completely customizable, this bite-size appetizer adds a fun presentation to the classic flavors of antipasto. Of course, you can just lay out all the ingredients, but where’s the fun in that?
Get the Antipasto Skewers recipe.
Hearst Owned
Chickpea Broccoli Alfredo Skillet
Budget-friendly one-pan dinners are always in season, especially when they use ingredients you probably already have around the kitchen. Butter-toasted chickpeas and seared broccoli are tossed in a rich Alfredo-style sauce made from heavy cream, shallots, garlic, and Parmesan to create this 35-minute skillet dinner that makes a night feel extra special.
Get the Chickpea Broccoli Alfredo Skillet recipe.
Photo: Murray Hall; Food Styling: Taylor Ann Spencer
Dirty Martini Pasta
Penne alla vodka lovers, wake up: A new booze-infused pasta just dropped. But instead of cooking with just liquor, this dirty martini pasta incorporates the components of an entire cocktail. If you feel want to enjoy your fave cocktail without the shaker (or if you want to boost your good luck), then this pasta is a perfect option.
Get the Dirty Martini Pasta recipe.
Photo: Rocky Luten; Food Styling: Brooke Caison
Reuben Pickle Bites
I’m all about a good reuben sandwich. Creamy dressing, corned beef, Swiss cheese… what’s not to love? That’s why these reuben pickle bites are my newest obsession. They’re the perfect bite-size appetizer (and they come together SO fast). No need to prep in bulk, simply make more as you get hungry!
Get the Reuben Pickle Bites recipe.
Andrew Bui
Sour Patch Grapes
Not about trying to eat 12 grapes at midnight? Then these Jell-O packet-coated grapes are the perfect alternative to snack on all night long. They offer a sweet-tart bite that just might rival your favorite candy.
Get the Sour Patch Grapes recipe.
Photo: Rachel Vanni; Food Styling: Brooke Caison
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