Whether it’s a family gathering, treating the kids, or a quiet breakfast in bed, this week’s dishes are jolly ways to celebrate the holidays.
The 40 days between Thanksgiving and New Year’s are a blur of cookies, pumpkins, gravy, birds, nogs, stuffing, latkes, roasts, and pies. In between — when we’re not eating leftovers by the light of the fridge — we probably try to start the day with a wee breakfast. These recipes are for those other times when you want to crack some eggs (or a box of tofu!) and celebrate the season with full-on brunch food. First up: a shortcut waffle with a bright cranberry topping. Next, a spin on green eggs and ham sure to please both kids and grown-ups. The tofu follows, cooked shakshuka-style in a curried tomato sauce. The budget brunch is a hearty whole-grain bread pudding with roasted winter squash. Each recipe includes lots of ideas for how to serve and substitute ingredients so you can eat them any way, any day.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.