Michelin Chefs Share their Favorite Holiday Dishes
"Nadav Greenberg, chef of Shmone in New York, says he’s not religious, however, growing up in Jerusalem he has nostalgic memories of grabbing a slice of Jerusalem kugel as a treat for himself during the holiday season, from Rosh Hashanah through New Year’s Eve. “I make kugel with egg noodles, caramelized sugar, a lot of black pepper, and egg to bind it all together, says Greenberg, who adds a modern twist to the classic—typically served with whisky and pickles—by adding a dollop of caviar and sour cream on top of each serving. “I describe it as an amuse bouche, since you get a whole range of flavors you’re typically craving in one bite: sweet, spicy, and you get a taste of the ocean from the caviar as well. It’s a great way to start the meal and open your palate.”" - Jillian Dara
