You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt.

Filled with 20 seasonal recipes, this pullout is the handy guide you’ll need to keep you and your family satisfied with delicious food to celebrate your day.

One dinner guest texted the next day: “That was as good a salad as I’ve ever had in my life.” Especially ambitious — and time-consuming — are the chopped salads. Both took hours.

Growing up, my parents’ annual New Year’s Eve dinner party drew in all corners of our neighborhood. The first floor of our house would transform into a hot-ticket restaurant for roughly 40 guests.

This vegetarian pie, inspired by Moroccan b’stilla, relies on squash rather than the traditional squab, pigeon or chicken. Credit... David Malosh for The New York Times. Food Stylist: Simon Andrews.