New Year’s Eve calls for celebratory food, and we’ve got your menu covered from breakfast to dessert. Start off the day with a rye and crème fraîche strata with smoked salmon, before moving on to snacks like hogs in a blanket and white anchovy toasts with parsnip butter. For dinner, our herb-roasted king salmon with pinot noir sauce makes an impressive centerpiece; drinks-wise, citrus-Champagne punch is perfect for a midnight toast. Read on for those recipes, and more New Year’s Eve dishes we love.
Farro Mafaldine with Black Truffle Butter and Mushrooms
CREDIT: PHOTO BY VICTOR PROTASIO / FOOD STYLING BY RISHON HANNERS / PROP STYLING BY CLAIRE SPOLLEN
“The best way to cook with truffles is as simply as possible,” says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat, which helps develop and release their deepest flavor, as in this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful.
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