Cozy New Year’s Day Dinner Recipes Your Family Will Love All Winter Long

New Year’s Day is basically the Super Bowl of cozy dinners. You want warmth, you want flavor, and you want leftovers that make Monday feel less… Monday. These five recipes bring big comfort with just enough sparkle to feel celebratory. They’re make-ahead friendly, low-stress, and guaranteed to keep the whole crew happy all winter long.

1. Slow-Braised Short Ribs With Garlicky Polenta That Melt Like Butter

These short ribs are the culinary equivalent of a weighted blanket: rich, velvety, and soul-soothing. They simmer away until the meat practically sighs off the bone, then get spooned over creamy polenta that catches every drop of sauce. Perfect for New Year’s Day when you want minimal fuss and maximum wow.

Ingredients:

• 3–3.5 lb bone-in beef short ribs
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock (low-sodium)
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp balsamic vinegar (optional, for brightness)
• Chopped fresh parsley, for garnish

For the Garlicky Polenta:

• 4 cups water or chicken stock
• 1 cup coarse polenta (not instant)
• 2 tbsp butter
• 1/2 cup grated Parmesan
• 2 cloves garlic, finely grated
• Salt and pepper to taste

Instructions:

1. Season and sear: Pat the short ribs dry and season all over with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high. Sear ribs on all sides until deeply browned, about 8–10 minutes total. Transfer to a plate.
2. Sweat the veg: Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute until fragrant.
3. Deglaze and braise: Pour in red wine and simmer 2–3 minutes. Add beef stock, thyme, and bay leaf. Return ribs (plus juices) to the pot. Bring to a gentle simmer, cover, and cook at 325°F for 2.5–3 hours, until the meat is fork-tender.
4. Make the polenta: About 30 minutes before serving, bring water/stock to a boil. Whisk in polenta and reduce heat to low. Cook, whisking often, 25–30 minutes until thick and creamy. Stir in butter, Parmesan, garlic, and season to taste.
5. Finish the sauce: Skim fat from the braising liquid. Simmer uncovered 5–10 minutes to reduce slightly. Add balsamic for brightness and adjust seasoning.
6. Serve: Spoon polenta into bowls, top with short ribs and sauce, and finish with parsley.

Pro tip: Make a day ahead and chill—skimming the fat is a breeze, and the flavors deepen. Swap polenta for mashed potatoes if you’re team spud. A splash of Worcestershire adds savory depth if you’re out of balsamic.

2. Lucky Lentil & Sausage Stew With Lemon Gremolata

In many cultures, lentils mean luck and prosperity, which sounds like a solid way to start the year. This stew packs smoky sausage, earthy lentils, and a bright lemon-herb topping that wakes everything up. It’s hearty without being heavy—and the leftovers taste even better the next day.

Ingredients:

• 1 tbsp olive oil
• 12 oz Italian sausage (sweet or spicy), casings removed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken or vegetable stock
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• Black pepper to taste
• 2 cups chopped kale or baby spinach

Gremolata:

• Zest of 1 lemon
• 1 small garlic clove, very finely minced
• 2 tbsp finely chopped parsley
• 1 tsp olive oil
• Pinch of salt

Instructions:

1. Brown the sausage: Heat olive oil in a large pot over medium. Add sausage and cook, breaking up, until browned. Transfer to a plate, leaving drippings.
2. Build the base: Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic, smoked paprika, and cumin; cook 1 minute.
3. Simmer the stew: Add lentils, tomatoes, stock, bay leaf, salt, and pepper. Return sausage to the pot. Bring to a simmer, then cover and cook 25–30 minutes, until lentils are tender.
4. Finish with greens: Stir in kale/spinach and cook 3–5 minutes until wilted. Adjust seasoning.
5. Make the gremolata: Mix lemon zest, garlic, parsley, olive oil, and salt in a small bowl.
6. Serve: Ladle stew into bowls and top with a sprinkle of gremolata for a bright, citrusy pop.

Variations: Use turkey sausage for a lighter version, or skip meat and add a can of chickpeas. A splash of red wine vinegar at the end makes the flavors sing—trust me.

3. Brown Butter Skillet Chicken With Crispy Potatoes & Sage

One pan, golden chicken, and shatter-crisp potatoes? Yes, please. Browning butter with sage and garlic makes the whole kitchen smell like a fancy bistro, and the pan sauce is pure magic. This is dinner-party impressive without the stress.

Ingredients:

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 lb baby potatoes, halved
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 3 cloves garlic, smashed
• 1/2 cup chicken stock
• 1 tsp Dijon mustard
• Juice of 1/2 lemon

Instructions:

1. Prep and sear: Pat chicken dry and season with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down until deeply golden, 6–8 minutes. Flip and cook 2 minutes more; transfer to a plate.
2. Crisp the potatoes: Add potatoes cut-side down in the skillet. Cook undisturbed 5–6 minutes until browned. Stir and cook 3 minutes more. Season lightly with salt.
3. Brown the butter: Push potatoes to the sides. Add butter, sage, and garlic to the center. Cook, stirring, until butter smells nutty and turns amber with crispy sage, 2–3 minutes.
4. Roast: Nestle chicken on top, skin-side up. Transfer skillet to a 400°F oven and roast 20–25 minutes, until chicken reaches 165°F.
5. Sauce it up: Return skillet to stovetop over medium. Remove chicken to rest. Add stock and Dijon, scraping up browned bits. Simmer 2 minutes, then squeeze in lemon.
6. Serve: Spoon buttery sage sauce over chicken and potatoes. Scatter crispy sage leaves on top.

Pro tips: If your skillet’s packed, use two so everything actually browns (steam is the enemy of crisp). Swap sage for rosemary or thyme, and add a handful of halved Brussels sprouts for extra veg—seriously good.

4. Creamy Wild Mushroom Lasagna With Truffle Ricotta

This is the luxe vegetarian centerpiece that wins over carnivores. Layers of silky mushrooms, creamy béchamel, and a whisper of truffle make it feel special without being fussy. It’s excellent for feeding a crowd and reheats like a dream.

Ingredients:

• 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small shallot, minced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 cup dry white wine
• Salt and pepper to taste
• 9–12 no-boil lasagna noodles
• 2 cups whole-milk ricotta
• 1/2 tsp truffle oil (optional but lovely)
• 1/2 cup grated Parmesan, divided
• 2 cups shredded low-moisture mozzarella

Béchamel Sauce:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper to taste

Instructions:

1. Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium-high. Cook mushrooms in batches until browned and their liquid evaporates. Add shallot, garlic, and thyme; cook 1 minute. Deglaze with white wine and reduce until nearly dry. Season with salt and pepper; set aside.
2. Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk. Simmer, whisking, until thick and silky, 5–7 minutes. Season with nutmeg, salt, and white pepper.
3. Mix the ricotta: Stir ricotta with truffle oil (if using) and 1/4 cup Parmesan; season lightly with salt and pepper.
4. Assemble: Spread a thin layer of béchamel in a 9×13-inch dish. Layer noodles, béchamel, mushrooms, dollops of ricotta, and mozzarella. Repeat 2–3 times, ending with noodles, béchamel, and remaining mozzarella and Parmesan.
5. Bake: Cover with foil (tent so cheese doesn’t stick) and bake at 375°F for 25 minutes. Uncover and bake 15–20 minutes more until bubbly and golden. Rest 10–15 minutes before slicing.

Serving ideas: Pair with a crisp green salad and a squeeze of lemon over the top to cut the richness. Add sautéed spinach to the layers for a veggie boost, or sprinkle toasted walnuts for crunch.

5. Maple-Bourbon Glazed Salmon With Roasted Winter Veg

Fast, festive, and a little fancy, this salmon is weeknight-easy but holiday-worthy. The glaze is sweet-salty with a gentle bourbon warmth, and the veggies roast underneath to soak up the extra sauce. It’s the “healthy-but-still-exciting” dinner you’ll crave on repeat.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on
• 1 lb Brussels sprouts, trimmed and halved
• 2 cups cubed butternut squash (1-inch)
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• Black pepper to taste
• 1/4 cup pure maple syrup
• 2 tbsp bourbon (or apple cider for non-alcoholic)
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 clove garlic, grated
• Pinch of red pepper flakes (optional)
• Lemon wedges and chopped chives, for serving

Instructions:

1. Roast the veg: Toss Brussels sprouts, squash, and red onion with olive oil, 1/2 tsp salt, and pepper on a sheet pan. Roast at 425°F for 15 minutes.
2. Make the glaze: Whisk maple syrup, bourbon, soy, Dijon, vinegar, garlic, and red pepper flakes.
3. Add salmon: Scoot veggies to the sides and place salmon in the center, skin-side down. Brush generously with glaze and sprinkle with remaining 1/2 tsp salt.
4. Finish roasting: Roast 8–12 minutes, depending on thickness, until salmon flakes easily and is just opaque. Brush with more glaze halfway through for extra shine.
5. Serve: Squeeze lemon over everything and shower with chives. Spoon extra pan juices over the veggies.

Variations: Swap salmon for steelhead trout or thick cod. Add halved grapes or pear wedges to the pan for a sweet pop—it sounds wild, but it slaps. For extra crisp edges, broil the last 1–2 minutes (watch closely!).

Make-Ahead & Serving Game Plan

Want the chillest New Year’s Day ever? Prep a few components the day before:

• Braise short ribs fully and reheat gently; make polenta fresh.
• Cook the lentil stew and simply stir in greens when reheating.
• Assemble lasagna and refrigerate; add 10 minutes to bake time if cold.
• Cut the potatoes and veg ahead; keep potatoes in water to prevent browning.
• Whisk the salmon glaze and store in the fridge.

Round out the table with a crisp salad, warm bread, and something bubbly. A citrusy dessert—think lemon bars or an orange olive oil cake—keeps the menu bright.

Ready to make New Year’s Day your coziest meal of the year? Pick one of these, or go full feast and mix a few. Either way, you’ll start the year with happy plates, happy people, and leftovers that make the week feel easy. Now grab a pot, turn up the music, and let the house smell incredible.