91 new recipes

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

A Bloody Mary in a bowl: smooth tomato soup with celery, horseradish, Worcestershire, and lime, spiked with vodka stirred in off the heat. The savory, boozy New Year's Day hair-of-the-dog, served warm in mugs.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

New England Clam Chowder is a creamy and hearty soup that originated in the northeastern region of the United States. It typically consists of clams, potatoes, onions, and milk or cream, with a base thickened by a roux. This delicious and comforting dish is a perfect meal for a chilly day and is often enjoyed with oyster crackers or crusty bread.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Creamy New England clam chowder simmers minced clams, potatoes, and crisp bacon in a milk-and-heavy-cream broth thickened with flour. A classic Boston-style chowder finished with parsley and basil.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.