Seven Recipes To Try Right Now

Seven new recipes to try right now

It's the calm both after and before the storm.

With Christmas behind us and New Year's on the horizon, we have a brief moment to pause and consider what we'd like to eat next.

Here's what we've settled on:

Though San Francisco chef Craig Stoll serves his duck-fat-fried latkes during Hanukkah, repurpose them for New Year's Eve, topped with crème fraîche and caviar.

Because we at Tasting Table have a few days off (and hope you do, too), we'll be hauling out our Dutch oven and braising the week away. For a casual weeknight dinner, turn to the soy-and-vinegar spiked chicken adobo, which cooks in only 30 minutes.

If you have company coming, the beef brisket with mustard hominy is a showstopper, as are the spiced short ribs, kindred in spirit to beef bourguignon. They can be served as a hors d'oeuvres for a dozen guests or a main course for four. Serve this slivered raw parsnip salad alongside either beefy main.

No matter what, don't miss an opportunity to conclude a feast with dulce de leche-filled cream puffs.

And hey, the start of a New Year is cause for celebration, and as everyone knows, celebrations call for punch.

Here's to you, fellow cooks: Cheers!