There are a million ways to dress up your hot chocolate for the holidays, but the best method probably involves copious amounts of booze and Nutella. Hurry up and grab your coziest blanket and that nice pair of slippers, and make this drink immediately.
Among the great Ashkenazi soul food traditions — bagels, lox, chicken noodle soup, challah, brisket and its cousins, pastrami and corned beef — few are more deeply rooted in the communal psyche than kugels, or starch-based puddings that hail from southern Germany. The word kugel, meaning sphere, globe or ball, originally referred to dumplings dropped over a soup pot, the version baked casserole pans became my people’s favorite, always made in vast quantities, served on Shabbat or holidays in squares and usually shoved in the hands of unsuspecting relatives and guests in disposable foil tins on their way home. The smart ones know resistance is futile.
While two kinds are considered staples — noodle and potato — outside my family at least, where my mother claims to this day that she married my father mostly to get his family’s noodle kugel recipe, the potato reigns supreme, likely due to its practicality as an easily reheated side dish that complements any meal worth having.
… Read the rest of potato kugel on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to potato kugel | 30 comments to date | see more: Breakfast, Gluten-Free, Hanukah, Jewish, Onions, Passover, Photo, Potatoes, Put An Egg On It, Side Dish, Vegetarian
This light and crunchy salad is such a welcome change after all the holiday indulgences. I love how easily this comes together, and the addition of the sweet raisins pair exceptionally well with the spiced chickpeas for a wonderful combination of sweet and savory.
Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.
Feeling bogged down with Thanksgiving leftovers? No plan for how to use them up? No problem. Here are 10 smart ideas to make the most of those leftovers — from breakfast through dessert.
Now that the Thanksgiving meal has been eaten and everyone has had a chance to share what they’re thankful for, it’s time to save some money. Even if you don’t plan to stand in line or camp out for the best deal on a new TV, you can still take advantage of the lower prices that accompany the official start of the holiday shopping season.
To help you out, we’ve compiled some of the best deals on kitchen goods. So whether you’re braving the crowds or shopping online, here are a few deals to pay attention to.
A couple years ago I realized that I like the idea of Thanksgiving leftovers more than the actual leftovers themselves. After I’ve finished off my second day of Thanksgiving dinner and requisite turkey sandwiches, there still seems to be a never-ending plate of turkey. And by that point, I’m over turkey and gravy.
Since I can’t bring myself to just toss the remaining turkey, the obvious solution is to reinvent my turkey leftovers into a totally different meal — like spiced enchiladas topped with gooey, melted cheese.
• $34.50
Now that Thanksgiving is over, it’s time to cut the tree and deck the halls and all that. Some of us are more inclined than others to drag greenery into our homes at Christmastime, and some of you I am sure cannot abide the mess. But there is one piece of fresh greenery that I promise is worth the expense: a bay wreath.
Whether you just rolled out a flaky, homemade buttery pie crust, or took a store-bought one out of the freezer (no shame in that!), there’s one more crucial step before you pop that pie into the oven and wish it well: brushing the dough with a glaze. But which glaze gets you the result you want? What does whole egg do to create a burnished finish? Cream? Sugar?
We decided to test out a few popular glazes on pie dough strips and see how they make that pie crust pop!
