| I love it when a new year approaches. Something about flipping the calendar and the idea of a fresh start — no matter how arbitrary it is in reality — lifts my spirits and gives me hope.
How do you plan to ring out the old, ring in the new? Will there be trays of tempting treats and a house full of guests? Will corks and fireworks pop? Or are you dreaming of a night in, just you, a bowl of lap pasta and the cat? Maybe your New Year's Eve plans fall somewhere in between. No matter what you're considering, if you want to mark the occasion with something special to eat, we can help you find just the right thing. Anna Rodriguez did the planning for you, imagining three New Year's Eve menus: A glitzy one, a hearty one focused on lucky foods and one for a cozy night at home. If you are contributing to a party feast, we can help with a selection of appetizer recipes that travel well, including one of my favorites, Claudia Fleming's Gruyere and Onion Cocktail Biscuits. What else do you need? We've got bean dips, sour cream dips and warm dips. We have ideas for easy treats you can toss together at the last minute. Clever tinned fish appetizers, too! Want to make a big bowl of punch or festive cocktails, a warm drink or two (with or without alcohol) or a champagne cocktail? We have so many ideas at our Recipes site. If with all of the holiday planning, you need a quick, nourishing supper, try this Chickpea, Chorizo and Spinach Soup from "Simple" by Milk Street's Christopher Kimball. Or whip up a bowl of Onion Soup With Sour Cream and Potato Chips that Daniela Galarza created for her Eat Voraciously newsletter. Already starting to think about a healthier 2024? Nourish columnist Ellie Krieger always has good advice, including clever strategies for eating more vegetables and other flavorful foods that are good for us, like this Broccolini With Roasted Red Pepper Sauce. On a personal note: We can't know everything that the new year will bring, but I do know, for me, it will mean a big change. Friday was my last day at The Washington Post, and this is my final newsletter. It has been an honor to share the delicious work of the talented Washington Post Food team with you each week. This newsletter is a great way to stay on top of the fresh recipes produced by these dedicated food journalists who have taught me so much during the past four years. It is also a smart way to revisit dishes appropriate for the season or holiday. If you enjoy it, forward this to a friend and encourage them to sign up for this weekly recipes email. The newsletter will continue without a break. I'll be cheering on my former colleagues by subscribing to The Washington Post so I can maintain access to all of their recipes, keep learning from them and pop in for Aaron Hutcherson and Becky Krystal's weekly food chats on Wednesdays at noon Eastern.
It's been a privilege to be part of this team of people who work so hard to make your cooking life easier and tastier. I've been touched by your thoughtful emails throughout the years, and felt elated when a recipe delighted you as much as it did me. I wish you peace and happy cooking in the new year.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This thrifty, simple recipe is a warming meal in a bowl. By Ann Maloney ● Read more » | | | Make a soup inspired by the classic combo of French onion dip and potato chips. By G. Daniela Galarza ● Read more » | | | Chimichangas are worth frying for the outer crisp layer alone, but here they're also filled with a slightly spicy, gooey combination of beans, poblano chiles and cheese. By Joe Yonan ● Read more » | | | Roasted broccolini is served atop a puree of roasted red bell peppers, garlic, olives and capers. By Ellie Krieger ● Read more » | | | | 
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