Sounds good, Glenda!

Ours is usually cold pizza for convenience.

It never occurred to me that there was a traditional NY dinner. There certainly wasn't in my family or in other families around here, that I was aware of. Yours sounds good, though!

Mother always had pork and sauerkraut being the good German stock we came from. I haven't eaten meat in 40 years so that's never on our menu which is whatever. My son invited us to a seafood dinner tonight and that's my favorite.

LOL, when I read the title I thought NEW YORK, and I thought "what is that???" Working till 9 pm so nothing special for me.

The last several years our New Years Day dinner has just been our own tradition. We have a prime rib, salad, roast potatoes.

Obviously I need to be eating more pork and greens....

We are minmalists when it comes to traditions. No particular foods for the new year.

Homemade Posole, a must-loved New Mexican traditional soup/stew. It’s made with shredded pork roast, red chile pods, garlic, hominy, the meat broth, chicken broth, etc. A salad, green chile rollups, and my Winter-Spiced Molten Lava Cakes.

Also from a German heritage where pork and sauerkraut was always served on NYD.

Here in the south I've adopted their tradition which includes greens, pork, black-eyed peas.

Tonight's dinner will be jambalaya, cole slaw, and jalapeno seasoned black-eyed peas.

Black eyed peas, collard greens and jalapeño cornbread! Peas and greens are both prepard with bacon, onion and olive oil roasted garlic. Goes great with Bloody Mary!

Growing up, we had T-bone steaks with a baked potato and veggies every New Years Day, along with a glass of bubbly. Growing up in a European family, we were allowed one glass of wine with Christmas and New Years Dinner. ;) For years when my kids were living at home, I always made cabbage rolls. Now that we are empty nesters, we eat whatever falls on our plates. I haven't even thought about supper today and it's already 1:20 pm. I should get on it.

Our family always hosted a big New Years Day meal, tho the menu would vary from year to year. I decided to adopt some New Year's food traditions a long time ago: Hoppin' John (black eyed peas and rice), some type of greens, and some type of rich meat. This is the first year in a long time that I couldn't get black eyed peas, so I made my Hoppin' John with black beans out of cans, since that's what I had OH. We're having slow cooker pot roast and a green salad to go with that.

In a number of cultures a dish made up of beans and rice is supposed to signify good luck and prosperity, along with a fatty meat and greens.

And the reason we couldn't have BEP, was that the ones hubby brought home early last week turned out to be full of BUGS and it was too late to try and find more ☹️

Hoping that isn't a bad omen 😄

Black-eyed peas, collards, cole slaw, diced persimmon, and sauteed scallops.....& leftover champagne from last night's dinner.

Pork and kraut for us is a tradition on New Year's day. I make it in a LeCreuset dutch oven - diced pancetta (I can't eat bacon) browned with the pork (boneless ribs) and garlic sausage, onions, sliced apples, add the kraut, some tiny new poatoes, a few sprigs of thyme, lots of fresh chopped parsley - bring to a simmer on the stovetop with a can of beer - put the lid on and into a low oven it goes for about 3 hours. Served with coarse grained mustard.

No traditional NY Day dinner menu in my background either. In fact growing up, the 'big' dinner was typically prepared for NY Eve and we would just graze through leftovers on NY day.

I do cook for the holiday but not always the same day each year or with the same menu.

This year it is roast ham, scalloped potatoes and roasted Brussel sprouts. And today is the day!!

I am envisioning all manner of wonderful ham leftovers in my future :-)

carolb I remember the "old folks" talking about washing and picking through the black eyed peas to get the WEAVELS out before cooking them during the depression. Thankful that we have other choices.

I love hoppin john, We eat it, or a similar concoction, several times a year. I usually use dried black-eyes or other field pea, though the frozen one are an excellent option. I don’t care for the canned products at all, but that’s me. Plenty of onion, chopped green and red peppers, jalapeños, and maybe a little celery make a great flavor profile.

I like smoked sausage as the meat, used a big ham bone today because I had one. We cooked a big pot of collards with a little bacon for flavor. Rice makes a good bed for the goodness which can be a bit spicy, depending on the chef. My little chef sprite loves her food really spicy and has to be reminded that she is cooking for others 🥵🌶️

The collards have been really good this year in my area, at least. Cold temperatures really make them sweeter. I highly recommend.

Edited to add: the first recorded mention of Hoppin John comes from the Lowcountry of SC, I believe. The main ingredients of black-eyed peas, rice, and slow steeped collards come from Africa. It was peddled from horse and wagons on the streets of the big towns.

My youngest brother and sil had us all over for NY dinner today. He smoked ham, prepared black-eyed peas and a pot of greens (fresh collards and turnip greens with some carrots thrown in), plus homemade corn muffins (a riff on a blue corn muffin recipe from a Santa Fe cookbook). Key Lime Pie for dessert. That was one heavenly meal and I’m not a big fan of ham, but this whole meal was excellent.

My brother is a wonderful chef. He gave his oldest granddaughter (aged 10) 12 cooking lessons for Christmas. She is so excited.

My family used to have a finger food feast on New Years Eve. Not anymore. Well, not this year anyway.

My SO mentioned the whole collard green/black eyed pea thing. I asked him if he wanted me to make a meal around them, as I have home grown, already cooked purple hull peas and collard green portioned out in the freezer. He said not really.

I made tacos. Not a tradition, but it was one of those days where I just needed to get food done and over with. They were good.