New Years

Crème fraîche makes these potatoes extra rich and utterly delicious.

As all southerners know, eating Hoppin' John—black-eyed peas and rice—on New Year's Day ensures good luck. But it is the collards, traditionally eaten alongside, that bring good fortune! An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish. It is usually served as an accompaniment to that last piece of corn bread.

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe. Active time: 20 min Start to finish: 35 min

Adapted from Dead Horse Ranch This unusual pâté is made with calves' testicles, also called calf fries. Despite the unique ingredient, bull butter has a milder flavor and more mousselike texture than traditional chicken liver pâté.

Brewed green tea is a delicious, aromatic broth for scallops in this refined rendition of Japan's ochazuke, or "tea rice." The comforting soup-like dish evolved from using hot tea to rinse out rice bowls at the end of meals. Serve this as a light lunch or as an appetizer, followed by teriyaki-marinated chicken or salmon and some steamed Asian greens.

Serving the sauce at room temperature helps bring out the taste of the caviar.

This recipe can be prepared in 45 minutes or less.

This confection calls for half of our recipe for sweet tartlet shells. Use the remaining half for Chocolate Raspberry Bites.

This sophisticated appetizer from Aqua in San Francisco is nice for a special occasion.

(COUNTRY TERRINE) My local butcher, Mr. Delasalle, wouldn't part with his terrine recipe, though he gave me plenty of hints. What follows is a recipe that closely replicates his.

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.