I began 2017 the way I finished 2016 — by cooking and eating a lot of food with people I love. Basically, I've spent the last three days shopping, cooking, eating, and cleaning up. It was fabulous (though in the future, I may space things out a bit more). Here are my celebratory menus:

New Year's Eve Dinner:

Antipasto platter of cheese, olives, and meats

Fresh linguini with pesto

Caesar salad

Chicken piccata with roasted rosemary potatoes and roasted asparagus

Strawberry-champagne sorbet and chocolate-dipped strawberries

New Year's Breakfast:

Bacon, cheddar, and tomato frittata

Fried potatoes with peppers and onions

Fresh strawberries

New Year's Dinner:

Maple glazed pork roast with a maple balsamic reduction

Sauerkraut

Mashed potatoes

Black-eyed peas

Pound cake topped with berries and dark chocolate

Bonus Day Dinner:

Antipasto platter (as above)

Harvest salad with dried cranberries, toasted pecans, and parmesan crisps with a honey dijon vinaigrette

Wine-braised short ribs over soft polenta with roasted asparagus

Strawberry-champagne sorbet

Milk chocolate hazelnut panna cotta

I'll be eating leftovers through the weekend!