New This Month

How Our Food Editors Are Ringing in the New Year

So many tasty ways to welcome 2018!

Senior Digital Food Editor
Photography by: Janelle Jones

Catch up on what's been happening in the world of 42 burners, aka our test kitchen, with this new weekly series.


How is the team going to see out the old year and ring in the new? Why with plenty of good things to eat and drink of course!

Photography by: David Malosh

A tapas bar is where Lindsay Strand and friends will be seeing the New Year. She studied in Barcelona, and has a soft spot for Spanish food "and its festive, communal tradition of sharing and eating." Of course "there will be pitchers of sangria and a midnight toast of cava or maybe Spanish sidra (cider) straight from the porrón!" And to eat, "a mixture of hot and room-temperature bites like ham-and-cheese croquettes, pan con tomate, tortilla española, gambas al ajillo, and stuffed piquillo peppers. Then paella to share."

Photography by: Anna Williams

"I’m getting together with a couple of friends to ring in the New Year." says Riley Wofford. "We’re starting at home with a few nibbles and Champagne. I’ll be making Arancini with Sage, Spicy Almonds, and a Quick Shrimp Relish Tray. Then we're heading out for a warm, comforting dinner and will finish the night by watching fireworks in the park by my apartment."

Buckwheat Blini
Photography by: Gentl and Hyers

Greg Lofts will be celebrating the New Year at a friend’s apartment in lower Manhattan: "We write down a list of New Year’s resolutions at the party each year and revisit them the following year to see how many we have stuck to. We also go to the roof terrace to watch fireworks. The food changes every year, but the two things always served are Champagne and Russ & Daughters caviar with buckwheat blini and crème fraiche.

Photography by: Marcus Nilsson

The mom of a toddler, Shira Bocar says she and her husband have  "transitioned  into New Year's Day people, so we usually enjoy a glass of bubbly during an afternoon celebration. Last year we hosted, and this year we're bringing food over to a friend's potluck. I always make this killer no-chili-powder-allowed chili and add a can of black-eyed peas to the mix to make it extra festive. It's served with buttermilk cornbread, obviously.


For drinks (beyond bubbly) I know we're in good hands. Our host this year is a gifted mixologist. I'm hoping she serves up something fresh with a good amount of kick like this zesty Cucumber-Infused Gin-and-Grapefruit Fizz (hint, hint Charlotte!)



Lauryn Tyrell also has a toddler and also does most of her celebrating on New Year's Day: "Even though I grew up in Southern California, my family hails from Texas. True to Southern tradition, my Dad, who only really cooks one day a year, always made a big pot of black-eyed peas (for luck), a heap of sauteéd cabbage (for money), and his famous layered Mexican cornbread (for…extra calories I guess). Even when we are in different parts of the country I am compelled to carry on the tradition. I’m too superstitious not to!"



Follow the 42 Burners team every week here on