By DAVID TANIS
There are many ways to celebrate New Year’s Eve, some pious, some raucous, no doubt everything in between. Festivities take place high above the twinkling city, in humble taverns, and in the street. (And there is always a meditative yoga option for those seeking purity and abstinence.)
David Tanis, who writes the weekly City Kitchen column, is the author of two cookbooks, “A Platter of Figs and Other Recipes” and “Heart of the Artichoke and Other Kitchen Journeys.”
You may feel you need to go out, to that place you go every year, or to a new place that is all the rage. But long-standing traditions aside, sometimes it can be nice to stay in and luxuriate (raucously, even) with a few close friends. You don’t need to battle any revelers, except those of your own choosing, and you’ll be dining well. Simple home cooking, turned up a celebratory click or two.
For this week’s City Kitchen, I designed a somewhat retro menu that feels luxurious but doesn’t break the bank. I wanted something snappy, but I also wanted to come up with dishes that could be prepared without a frenzy, with some tasks done the day before. What I really wanted was an elegant, easy, relaxed evening at home. Cheers!
Published at The New York Time Dining and Wine