If you have cooked and cooked, what else is left to do? Of course you cook more. Today in How We Holiday, our community shares their favorite meals.
STICK TO THE CLASSICS, BY TOM HIRSCHFELD
One thing Hoosiers want is to know what to expect: they love the same thing over and over. On Christmas Day, we go to see my mother with my sister and family, and she has served me as long as I can remember: fillet of beef, horseradish mashed potatoes and broccoli casserole. That's about it. She will buy the beef fillets months in advance and give them me to thaw, and then I'll take them home and then sous-vide them and grill them. I started making a sauce for Robert and adding little things over the years, but I come from a family that likes fairly simple food. Change comes here only slowly; it happened, but I'm 54 and we eat that for at least 44 of those years.
Tom Hirschfeld an author, food writer, photojournalist and a cook. He is currently working on two long-term documentary projects. His children often accuse him of putting too much onion in the chicken noodle soup, and he is known for eating American cheese between lots of laundry and dishes.
MAKE NEW MEMORIES, BY EMILY NUNN
Not all of us are from Norman Rockwell families or from charming eccentric sitcom families. And if you happen to come from an incomplete breed, the holidays can be a special brand of complicated, if not downright frightening, kind. The food memories come back before you book your ticket home, and they may not be tied to the happiest events. Because the moment your family starts going downhill, you can often look back with great accuracy on a particular meal or dish. (Did Mama announce her wish to divorce before or after the spice cake? Who drank all the mulled wine and elected the mayor? Why did we eat at Pizza Hut on Christmas Eve?)  For that reason, sometimes it's a good idea old, "traditional" festive dishes, which are linked to your previous life, to lay down and create new ones. I started making this super-rich bolognese when my family still managed to gather around a table. Since then everything has gone into the pot (haha), but I'm making this dish with my new, chosen family because it's so damn good and they love it and ask for it and eat every single piece: no leftovers. This recipe contains my favorite aspect of several Bolognese recipes: super slow, long cooking time, lots of vegetables and many kinds of meat and an extravagant fullness. It is a blessing in every way. But remember: no matter which family you have, you deserve it.
Emily Nunn is the author of The Comfort Food Diaries, which was published in September by Atria Books.
DO YOUR STYLE (BY SOME OF THE TIME), BY JOSH COHEN
In Hanukkah, I do Latkes with a trick I got from the father of one of the grocers in Court Street Brooklyn learned. When the potatoes and onions are rubbed, they are usually sprinkled with salt – and the salt leaches out the liquid. So you are in a soup with shredded potatoes. But if you take a handful of raw potatoes and squeeze them into a slotted spoon, all the liquid flows through the holes in the spoon and you get a little latke patty that you can roast perfectly. And in the end there are also these crispy wreaths.
My Christmas traditions are related to my wife's family. My mother-in-law makes a pasta salad with roasted peppers and smoked mozzarella and a very crispy aioli dressing on Christmas morning. I'll say a scandalous thing: I enjoy this pasta salad. But more than that, when I see Alana and her family enjoy it, I am very happy.
Josh Cohen is Food52's Test Kitchen Chef. (19659016) Photo by Julia Gartland