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.

Photo by Bobbi Lin


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.

Photo by Julia Gartland


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?) [19659009] 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.

Photo by Rocky Luten


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


I was born in Mexico City, but I learned Mexican food in Oaxaca, where I served 8 to 14 or 15 years in the mountains lived. Our season begins on the last day of October with the Dia de los Muertos and the festivities extend through the holidays until the new year. It's unbelievable how a country like Mexico celebrates.

I came to the States at the age of 17 and got to know another culture: the American culture. I was blessed to share my holidays with my wife Tracy, who has been from Houston and her family for many years. She is preparing a turkey with cornbread, and beside her turkey is a turkey adobado . I marinate it overnight in Adobo, a spicy mixture of garlic, paprika, vinegar and oregano, then stuff it with black bean tamales and bake it whole. I will serve it with posole, a porridge and meat stew, and more tamales filled with pork or chicken. On the American side, there are a number of wonderful things we cook in the South: pecan pie, coconut pie, egg salad, cornbread. For dessert some chocolate – of course followed by Mezcal.

Hugo Ortega is the James Beard Award Winner 2017 for Best Chef: Southwest, author of two cookbooks and head chef / owner of four Houston restaurants: Backstreet Cafe, Hugo, Caracol and Xochi

Make it sweet, by Sadie Stein

I would call my religious affiliation festive. Everything that can be celebrated is me. My great-grandmother and great-great-grandmother really wanted to document things, and they were very smart. They would make homemade sweets – I have these handwritten recipes written down by my great-grandmother – and I like to use their recipes as inspiration to make sweets every year.

It's kind of scary, but I got it a couple of foolproof: I make fudge, a kind of brittle and candied orange peel that's not heavy but is very time consuming and I'm never sure people like it that way , It's not worth it in small amounts, so I make a few dozen oranges, and I'll often use grapefruit as well. You very quickly have no surfaces to dry all the scrubs, so they will be on the piano in the office. Things get very sticky very fast, and there's sugar syrup on the floor, and your shoes stick for a few weeks. But I can not break the chain. I went too far.

Sadie Stein is a freelance cultural writer in New York.

Photo of Rocky Luten


The holidays are two long, three-week crazy businesses. So, for New Year's Eve, it's time to relax. My wife usually gets a nice bottle of champagne from one of her customers and we crack it and eat caviar for dinner – last year we ate caviar on potatoes that we baked, smashed and then fried. At night, it's all about relaxation – it's a consequence of the craziness of the holidays. It is quiet; We play the ball in the background, but without sound. The next day we have a New Year's brunch and thirty or more people come by. Then we do the whole Russ & Daughters thing, and we serve caviar on soft scrambled eggs and on quiches and potato latkes.

When buying caviar, the most important thing is to trust your supplier. Have an idea of ​​what you are looking for and then tell them what you want; They can tell you what you get, how much you need and how you serve it. Personally, I am somehow adventurous. Blinis are obviously great. One of my favorites is soft scrambled eggs, served on challah toast with small caviar slices. That's nice to talk about. But my favorite way is the easiest way: with a spoon.

Josh Russ Tupper is the 4th generation co-owner of Russ & Daughters in NYC, as well as the Russ & Daughters Cafe, Russ & Daughters at the Jewish Museum, Russ & Daughters Bagels & Bakery and the upcoming Russ & Daughters at the Brooklyn Navy Yard.

Interviews conducted and edited by Brette Warshaw and Valerio Farris.



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