DW brews up a gallon or so of Chili (with beans ((apologies to the Texans on board here)) ) every New Years Day. The ever present side is a container of antacids. Oh, and a dense loaf of French bread accompanied by TPSTOB.
I put out a cheese board with crackers.
Then there’s usually a bowl or three of milk chocolate & dark chocolate morsels traveling room to room with the grandkids.
I think lentils are one of those foods that are very popular in very many cultures/countries - anywhere from Canada, India, Mediterranean countries (northern Africa, Southern Europe, Turkey, Lebanon, Israel), etc. I never had them growing up - my MIL introduced me to many lentil dishes and now I make them in several ways - and love them - always on hand in my pantry.
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@naf @Phoenikia The problem with all of these works of art is that it would be hard for me to eat them. It would be like taking a marker to a Monet.
Anyone making some traditional New Year’s foods tonight or tomorrow? https://www.cnn.com/travel/amp/new-years-food-traditions/index.html
My mother always made black eyed peas.
I didn’t like them then and don’t like them now.
Making Korean dduk guk (rice cake) soup and dumplings. We usually do it for Lunar New Year but often times for Western New Year’s, too.
I’m making pork, greens, and beans, but only the collards will be traditional.
The beans are pigeon peas, the pork bry brined chops.
I’m doing the pigeon peas a la Mark Samuelson.
Thanks for posting - I’ll be putting a pot of black eyed peas on tomorrow, so may rif on MS’s s treatment. Yum.
That is such a yummy recipe. Enjoy!!
Vasilopita, Greek NY Cake / Pie / Bread, depends on the region
pie type, with filo and a spiced cheese filling, from Agiasos in Lesvos
a cake type with baking powder and vanilla, also from Lesvos
Vasilopita (bread type with sesame )
orange, cognac, cinnamon and walnut Vasilopita cake
Paul Hollywood Bundt with Mastic and Mahlepi
@ernie_in_berkeley and @Lambchop53 , do you make Vasilopita? I am thinking of trying one again on NYD
I’ve never tried to. Yiayias was very good.
I have never made or even eaten it! It sounds like a great idea when we have DD2 & SIL over for NYD. Thinking you have probably tried it at least? If so, or if you’ve made it, what is your inclination among the recipes you posted? I like the sounds of the orange and brandy one.
I made one that wasn’t very good, due to my method or lack of precision , not the recipe. I will look to see if I posted about it on HO.
I don’t have any mastic on hand right now so that might determine which one I make !
Another one. I do have a lot of cherries on hand!
Rhodes Vasilopita, with ground hazelnuts in the dough.
Samos Vasilopita, made with wine
Think I might go with the orange brandy one. While I have mahleb, I’m pretty sure I don’t have any mastic. I’ll let you know results, and thanks for posting!
any time 
A Mexican friend of mine has invited us for a New Year’s Day brunch this year - his menu will feature lentils, a traditional Mexican New Year’s food meant to encourage prosperity and wealth in the new Year. I’ll take what I can get! 
oh wow, those are beautiful, inspirational, and most of all, aspirational!
lentils are considered lucky for NYD in most parts of Italy and Eastern Europe, too!
I was reading about why pork is chosen over fish or fowl, for Czech New Year Foods. It’s so your luck won’t fly or swim away.
