Kick Off the New Year With Our Favorite New Recipes From the Food & Wine Test Kitchen

Get back in the kitchen in 2024 with a decadent Brie quiche, garlicky crab noodles, and one of our favorite tapas from Barcelona.

By

Food & Wine Editors

Updated on January 3, 2024

Brie Cheese Quiche — Photo:
Cedric Angeles

We've spent the last month eating cookies for dinner, hosting and attending holiday gatherings, and toasting the season with family and friends. In the meantime, the Food & Wine Test Kitchen has created and tested recipes perfect for kicking off the new year. Start the day with a spicy egg toast from India or a quiche laced with Brie, whip up a fast Italian-style tuna rice bowl for lunch, and dig into a dinner that comes together in minutes, whether it's sesame noodles with chile crisp or rich balsamic-braised short ribs. These and other recipes below are some of our favorite new recipes that are sure to warm up your kitchen this month.

01 of 21

Poulet en Croûte

Poulet en Croute — Cedric Angeles

This chicken pot pie is a simple, comforting one-dish meal perfect for a brisk, wintry day to warm you from the inside out.

02 of 21

Italian-Style Tuna Rice Bowl

Italian-Style Tuna Salad Rice Bowl — Jordan Provost / Food Styling by Thu Buser

We love an easy, fast lunch that feels like something you’d order at a cafe. This tuna rice bowl is inspired by our Italian Tuna Salad. Swap in your favorite ingredients to personalize your bowl to your preferences and what you have on hand to make a fast, easy rice bowl for lunch.

03 of 21

Rob Roy

Rob Roy — Chelsea Kyle / Food Styling by Drew Aichele

Simple and spirit-forward, this is one of our favorite drinks to sip in winter months.

04 of 21

Brie Quiche

Brie Cheese Quiche — Cedric Angeles

A layer of Brie makes this chive-speckled quiche especially decadent. It’s a simple and delicious dish for brunch or lunch with friends. This recipe comes from Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy.

05 of 21

Balsamic and Brown Sugar Short Ribs

Balsamic and Brown Sugar Short Ribs — Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Cold nights call for these meaty short ribs, which are slowly braised in a sweet and tangy balsamic vinegar–infused broth with seasonal vegetables in this one-pot meal from Leah Koenig, author of The Jewish Cookbook.

06 of 21

Ranch Roast Chicken

Ranch Roast Chicken — Jordan Provost / Food Styling by Thu Buser

We love tangy, herby ranch dressing as a dip or on salads, but it is also a flavorful marinade for these easy, fast roast chicken.

07 of 21

Crab Salad Sandwiches

Dungeness Crab Sandwiches — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

The crab salad sandwich at the iconic restaurant Sabella & La Torre is by itself a compelling reason to visit Fisherman’s Wharf in San Francisco. Owner Thomas La Torre piles his crab salad on toasted sourdough rolls to create a tall and dramatic sandwich with a generous amount of crab in each bite.

08 of 21

Doro Wat

Doro Wat — Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Rich spices, chicken, and tomato meld together for this Ethiopian specialty. Check your spices to make sure you have everything you need to make this richly spiced stew, and serve it with injera or rice.

09 of 21

Chile Crisp Sesame Noodles

Chile Crisp Sesame Noodles — Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

We love noodles that are faster — and tastier — than takeout, and happen to be delicious when warm, room temperature, or eaten straight out of the refrigerator. These noodles are easy to make and customize, and ready in less than half an hour.

10 of 21

Hashbrown Casserole

Hash Brown Casserole — Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Cheddar and sour cream make this savory, potato-and-cheese-laden breakfast casserole perfect for lazy weekends. This has just enough eggs to hold it together and make it creamy. Add cooked and crumbled bacon or sausage if you want to make it heartier, or chopped jalapeños for an extra kick of heat.

11 of 21

Loukoumades

Loukoumades — Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Make loukoumades at home with this simple dough, which is deep-fried, and topped or tossed with a honey syrup, then topped with nuts. The cinnamon-spiced honey butter takes these doughnuts to a new level.

12 of 21

Crab Fried Rice

Dungeness Crab Fried Rice — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

This spicy and fragrant crab fried rice is studded with chunks of delicate, sweet crabmeat scented with citrusy makrut lime leaves and floral lemongrass.

13 of 21

Tteok (Korean Rice Cakes) and Mushrooms in Cream Sauce

Creamy Mushrooms with Rice Cakes — Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva

Tteok, or chewy Korean rice cakes, and an earthy mushroom medley are coated in a rich cream sauce that bursts with umami thanks to doenjang, a deeply savory Korean paste made from salt brine–fermented soybeans in this recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.

14 of 21

Eggs Kejriwal

Eggs Kejriwal — Matt Taylor-Gross / Food Styling by Barrett Washburne

This dish was created at the Willingdon Sports Club in Mumbai in the 1960s, in honor of Devi Prasad Kejriwal, a member who often requested a version of this dish of eggs on cheese toast. His family did not eat eggs, so he asked that his eggs on toast be disguised. The kitchen responded by topping the eggs with a blanket of broiled chiles and cheese, a treat that has garnered affection all over the world since then.

15 of 21

Campari and Bourbon Cocktail

Napoleon Cocktail — Chelsea Kyle / Food Styling by Drew Aichele

This sweet, warming bourbon cocktail is just what we're looking for on cooler nights.

16 of 21

Braised Lamb Shanks with Herb Salad

Braised Lamb Shanks with Herb Salad — Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva

Braised lamb shanks are brushed with hot mustard sauces and crisped in a skillet before being served with a fresh herb salad in this make-ahead-friendly recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.

17 of 21

Bikini Sandwich

Bikini Hemingway — Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

When you ask for a bikini in Barcelona or other towns in the Catalonia region of Spain, you’ll get a pressed toasted sandwich, usually with ham and cheese. At New York City’s Ernesto’s, chef Ryan Bartlow offers his version, the Bikini Hemingway, which calls for sliced poached shrimp and Txistorra sausage to be topped with Mahon cheese, and pressed into a toasted sandwich. It’s drizzled with honey after it cooks for a delicious combination of flavors.

18 of 21

Buttery Garlic Noodles with Fresh Crab

Garlic Noodles with Crab — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Garlic crab pasta is a Vietnamese dish that’s beloved in California’s Bay Area. In her version, chef and cookbook author Diep Tran adds fish sauce to amp up the umami factor in the garlicky, buttery sauce for bucatini. The result is a wonderfully rich and flavorful sauce that coats the al dente pasta and sweet, tender crabmeat.

19 of 21

Chicken Yassa with Fonio

Chicken Yassa with Fonio — Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle

Caramelized onions, garlic, and tomato are a jammy, rich base for tender braised chicken seasoned with lemon and chiles in this recipe from chef Maya McQueen.

20 of 21

Ladyfingers

Ladyfingers — Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster

Dunk these light, airy cookies in coffee or tea, or use them to make tiramisu or other desserts.

21 of 21

Kimchi Cornbread Casserole

Kimchi Cornbread Casserole — Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva

Top a cheesy, corn-studded cornbread casserole with sautéed kimchi and scallions with this recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.

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