Our Best New Recipes to Make in January

A new year is an excellent excuse to try a new recipe. Luckily, the Food & Wine test kitchen and other chefs and contributors have developed plenty of cozy soups, satisfying salads, game-day appetizers, and other recipes to get you through the first month of the year and beyond. Add these dishes to your winter rotation, and store all your favorites in our MyRecipes recipe box.

Ozoni (Japanese New Year’s Soup)

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Kick off the new year with this umami-packed Japanese New Year’s soup from 2000 F&W Best New Chef Takashi Yagihashi, made with a soothing dashi broth and filled with grilled mochi, vegetables, and fish cakes.

Vasilopita (Greek New Year’s Day Cake)

Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali

Flavored with orange, brandy, cinnamon, and cloves, this aromatic cake was created by Argiro Barbarigou of Papadakis restaurant in Athens, Greece. It is eaten on the dawn of the new year in Greece to bring good luck.

Marry Me Chicken Soup

Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

This flavorful soup created by Marianne Williams in the Food & Wine Test Kitchen is a cross between Marry Me Chicken and chicken noodle soup. The savory broth — enriched with sun-dried tomatoes, Parmesan, and heavy cream — is packed with juicy chicken thighs and egg noodles.

Bacon and Cheese Pigs in a Blanket

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong

Everything bagel seasoning and American cheese upgrade the refrigerated crescent roll dough that encases these bacon-wrapped cocktail sausages from Melissa Gray in the Food & Wine Test Kitchen.

Crème Brûlée Baked Oatmeal

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle

Rolled oats are blended with custard, then topped with sugar and torched to create the classic dessert’s trademark shell. This luxurious breakfast from Julia Levy in the Food & Wine Test Kitchen is as satisfying to break into as it is to eat.

Lemony Caesar Dense Bean Salad

Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Inspired by the TikTok “dense bean salad” trend started by Violet Witchel, Marianne Williams created this satisfying salad with a trio of beans coated in a savory Caesar dressing and topped with buttery breadcrumbs.

Potato Crust Wraps

Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley

Anna Theoktisto in the Food & Wine Test Kitchen turns cheesy sliced Yukon gold potatoes into delectable (and gluten-free) wraps that are filled with prosciutto, pear, and arugula.

Skillet French Onion Chicken

Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Boneless chicken breasts get the French onion treatment with a rich beef broth and sherry pan sauce, softened onions, and melty Gruyère cheese in this recipe from Renu Dahr.

Creamy Mushroom Pasta with Garlic-Miso Butter

Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

White miso paste and a medley of mushrooms pack F&W food editor Chandra Ram’s weeknight pasta dish with mouthwatering umami. A touch of Dijon mustard adds tang to balance out the richness.

Chopped Winter Salad with Carrot-Ginger Dressing

greg dupree / food styling by chelsea zimmer / prop styling by priscilla montiel

A vibrant Kewpie-based dressing and crunchy puffed rice tie together this colorful kale and cabbage salad from 2024 F&W Best New Chef Leina Horii.

Japanese Curry Chicken Pot Pie

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong

Tricia Manzanero Stuedeman in the Food & Wine Test Kitchen uses store-bought Japanese curry mix infused with warm spices to add extra flavor to a classic pot pie filled with shredded rotisserie chicken, starchy potatoes, and tender carrots.

French Onion Baked Potatoes

Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell

For this decadent twist on loaded potatoes, F&W food editor Paige Grandjean bakes spuds and then tops with butter, sour cream, and French onion soup ingredients like caramelized onions and Gruyère cheese.

Harvest Bowl

Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Make Renu Dahr’s hearty and customizable bowl with boneless, skinless chicken breasts, wild rice, a maple Dijon vinaigrette, and plenty of mix-ins like roasted sweet potatoes, apples, brussels sprouts, and goat cheese.

Jamaican Brown Stew Chicken

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

For this fragrant Jamaican dish, chef Briana Riddock marinates chicken pieces in aromatics and braises them with browning sauce, a pantry staple that is made of caramelized sugar and warming spices.

Mini Dirty Martini Dip Potatoes

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong

For this two-bite party appetizer, Melissa Gray in the Food & Wine Test Kitchen upgrades twice-baked potatoes with a briny and cheesy filling, and sprinkles them with gin-marinated olives.

Cream of Onion Soup

Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS

This isn’t your grandmother’s onion soup. Food editor Paige Grandjean blends roasted onions and garlic together with white wine and chicken stock to yield a luxurious dinner that is mostly hands off.

Pollo Fritto alla Toscana (Tuscan Fried Chicken)

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

This lemony oven-fried chicken from cookbook author Leah Koenig is a traditional Tuscan recipe for Hannukah, but it’s a delicious alternative to deep-fried chicken any time of year.

Butternut Squash ‘Carpaccio’ with Coconut Milk

Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

For this light appetizer, Renu Dahr leans on store-bought Thai red curry paste and coconut milk to form the base of a flavorful coconut sauce that is topped with steamed and seared butternut squash.

Kerala Beef Curry

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

This warming South Indian curry from chef Asha Gomez features boneless short ribs that braise in a curry-perfumed sauce that’s perfect for soaking up with appams.

Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip)

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Buttery Castelvetrano olives, meaty walnuts, and tangy pomegranate arils pack this Persian dip from cookbook author Louisa Shafia with varying flavors and textures.

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