Bring Good Luck with New Year's Food Traditions 

Updated: October 11, 2014
Ring in the New Year with one of these classic dishes from Japan, Spain, Germany, Brazil, and China.
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Soba Noodle Salad with Vegetables and Tofu

Randy Mayor; Melanie J. Clarke
Soba Noodle Salad with Vegetables and Tofu Recipe
Japanese tradition calls for eating soba noodles on New Year's Eve to ensure a long life. In this salad, hot soba noodles team up with crunchy cabbage, bean sprouts, shredded carrot, and tofu for a nutritious twist on the traditional bowl of noodles. A homemade dressing featuring classic Asian flavors like soy sauce, sesame oil, rice vinegar, and ginger adds great flavor to this lucky dish.
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Sautéed Grape Napoleons with Port Reduction

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Sautéed Grape Napoleons with Port Reduction Recipe
In Spain, it's customary to eat twelve grapes at the stroke of midnight on New Year's Eve. This recipe takes this practice to new heights by layering sautéed grapes on top of crisp, baked phyllo dough and drizzling with a port sauce reduction. Top everything off with another phyllo stack, chopped walnuts, and a dusting of powdered sugar.

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Pork Loin Braised with Cabbage

Randy Mayor
Pork Loin Braised with Cabbage Recipe
For Germans, juicy pork is the lucky food of choice. This dish features fresh herbs, Canadian bacon, cabbage (a must-have on any German table), onion, carrots, and of course–a bottle of dark lager.
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Fragrant Red Lentils with Rice

Becky Luigart-Stayner
Fragrant Red Lentils with Rice Recipe
Brazilians associate red lentils with wealth, so it's common to feast on these satisfying seeds at New Year's celebrations in Brazil. An aromatic blend of spices and flavors, from fresh ginger to garam marsala, makes this an extraordinary side dish for any exotic meal and a unique addition to your New Year's table.

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Chinese Potstickers

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Chinese Potstickers Recipe
In China, these fried dumplings symbolize wealth since they resemble coins. Stuff gyoza skins with a pork and vegetable mixture, fry in canola oil, and dip in a homemade sauce featuring fresh ginger, green onions, soy sauce, vinegar, cooking wine, chile puree, and dark sesame oil.
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