New Year’s
Start fresh, eat well
3 Recipes
New Year’s Eve at our house is usually low-key because we have young kids who go to bed before the ball even drops. We do a fancy-ish dinner, make some champagne punch for the adults and virgin sparkly punch for the kids, and then usually we’re watching the countdown on TV while one of the kids is half-asleep on the couch and Duke has no idea what all the fuss is about.
But there’s something about New Year’s that makes me want to cook something with intention and tradition, something that feels like stepping into the next year with intention. Hoppin’ John is a Southern tradition for luck and prosperity, and honestly? After the year we’ve had, I’ll take all the good luck I can get. It’s comfort food—black-eyed peas, rice, bacon, onion—nothing fancy, but it feels ceremonial when you’re eating it on January 1st with the idea that it’s going to bring good things.
The champagne punch is my excuse to feel slightly sophisticated on a night when I’m usually just trying to keep everyone in a good mood until bedtime. We toast at midnight, the kids go to bed, and then Jake and I sit up way too late talking about the year ahead and what we hope happens next. Those conversations are rare enough that the silly, easy food I made earlier fades into the background, and what I remember is just us, talking about our kids and our dreams and whatever comes next.
The Menu ✨
Black-Eyed Peas and Rice (Hoppin’ John)
Southern tradition for prosperity and luck—delicious whether you believe in it or not.
New Year’s Eve Champagne Punch
Elegant, bubbly, makes you feel fancy while being almost criminally easy to make.
New Year’s Eve Spinach Artichoke Dip
Hot, bubbly, and gone in minutes—the appetizer that nobody can stop eating while we wait for midnight.
Maggie’s New Year’s Kitchen Tip
The key to Hoppin’ John is cooking the black-eyed peas until they’re tender but not mushy, which is why I usually soak them overnight and then cook low and slow. Bacon fat is your secret weapon—don’t skip it. And the ratio of peas to rice should be roughly equal, but honestly it’s very forgiving. It’s the kind of food that tastes better when you’re not overthinking it.
I hope these recipes bring as much joy to your New Year’s table as they bring to ours. Cooking for people you love is the best kind of magic.
— Maggie