Perfect New Year’s Day Recipes to Cure What Ails You

We don’t know about you, but the day after New Year’s Eve, we don’t generally wake up feeling so hot. Cloudy-headed and ravenous, we’re ready for a hearty breakfast to curl up with, then go back to bed. We’ve rounded up indulgent dishes that will start your year off in a seriously delicious way.

Smoked salmon pizza

This pizza is basically a bagel with schmear and lox, which is our ideal “can’t leave the couch” breakfast. Prep the pizza dough ahead of time, then simply top it off with salty goodness.

Cheeseburger pretzel sliders

We’ve really outdone ourselves with this one, combining three of our favorite bar foods into one cheesy dish featuring pretzels, burgers, and so much cheese. It may not be a typical breakfast, but it will make everything better.

Syrupy pancakes

If sweet carbs are more your thing, these pancakes are the way to your post-New Years Eve breakfast heart. Add extra syrup because you deserve it.

Huevos rancheros

If you need something on the spicier side, look no further than huevos rancheros. These are quick and tasty, and you can eat them (and make them) in your pjs.


Bloody Mary + Eggs Benedict

Hair of the dog, right? If the day after New Year’s finds you a little worse for wear, a spicy, Bloody Mary will clear that right up. And, what better to pair it with than creamy eggs benny?

Fried chicken

Crispy fried chicken should be one of the dishes you master this year—so why not start January off by making it? It will certainly make you very happy and very full.

2 jalapeños
2 quarts buttermilk
Few splashes pickle juice
4 sprigs fresh rosemary
½ tablespoon hot sauce
5 bone-in skin-on chicken thighs
5 skin-on chicken drumsticks
2 cups all purpose flour
3 tablespoons old bay
2 teaspoons sweet paprika
1/2 teaspoon cayenne
1 quart canola oil for frying
2 tablespoons honey

Roughly chop jalapeños. In a large bowl, combine the jalapeños, buttermilk, pickle juice, rosemary sprigs, and hot sauce to make the brine. Add the chicken, being sure to submerge. Cover with a tight-fitting lid or plastic wrap and refrigerate for at least 2 hours and up to 48.

In a large bowl, whisk together flour, Old Bay, paprika, and cayenne. Season generously with salt and pepper. Working with one piece at a time, remove chicken from brine, allowing excess to drip off, then add flour to mixture and turn to coat. Remove, shake off excess, and transfer to large plate. Set dredged chicken aside to come to room temp.

Fill large sauté pan or Dutch oven half way with canola oil. Heat over medium heat until a deep-fry thermometer reads 350-370.

Working in batches, without overcrowding, add chicken to oil and fry until crust is golden and juices run clear inside, 3 to 4 minutes per side for smaller pieces, 5 mins per side for lager.

Keep a close eye on your oil. If it starts smoking, turn heat down. If it’s not bubbling around your chicken, turn heat up. As soon as chicken is cooked, transfer to a large baking sheet lined with paper towels to drain and immediately sprinkle with salt, then drizzle with honey.

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