5 new recipes for the new year

The new year is the ideal time to add something new to your menu rotation. Find fresh inspiration with these five recipes.

Change up the traditional sushi roll or tuna tartare by transforming the ingredients into a new format. At Kuro, a new-style Japanese restaurant in the Seminole Hard Rock Hotel & Casino, chef Alex Becker menus spicy tuna over crispy cakes made with sushi rice. It’s an inventive take on a popular starter.

Click here for the recipe.

At his two New York City restaurants, Pig Bleecker and Pig Beach, Matt Abdoo goes the no-waste route with nose-to-tail cooking. He also taps into the trend of smoking meats in- house, substituting pork for the typical beef in this recipe for pastrami. The leg cut works especially well in this application, and the smoked meat pairs nicely with a sweet and spicy mustard sauce.

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These savory waffles can span the dayparts, serving as a unique breakfast or brunch item, innovative snack or appetizer, or even as the base for fried chicken in that current favorite, chicken and waffles. To save a step and help control waste, the recipe can use boiled or mashed potatoes left over from meal service. 

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For a different take on pizza, John Brown University’s Foodservice Director, Christine Blaha, tops the crust with arugula, pears, walnuts and cheese. The combination makes for a well-balanced lunch, light dinner or shareable starter. Omit the arugula, and this recipe can serve as a dessert pizza.

Click here for the recipe.

The combination of almonds and apricots in this cake make it welcome at the breakfast table. At Clif Family Winery in California, chef John McConnell bakes it up for a morning treat, but the cake can serve equally well as a dessert.

Click here for the recipe.