Red Rooster’s Marcus Samuelsson suggests keeping warm into the New Year with a tradition from back home in Sweden: glogg and gingersnaps. Recipe>>
The New Year’s recipe of choice for South Gate’s Kerry Heffernan is lobster jjigae, warming seafood stew courtesy of his wife, who is Korean. Recipe>>
Though sweet crêpes are generally eaten for breakfast in Wallsé chef Kurt Gutenbrunner’s native Austria, he’s gone in a savory direction here for an elegant holiday-time hors d’oeuvre. Recipe>>