There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This recipe comes from our book "One Pot."
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.
Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young's "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to preheat your wok, and never overcrowd the pan with too much food.
Each year since it opened its doors in October 1999, Artie's Deli in New York City sells a variety of traditional Jewish foods during Passover-one of its busiest times. Farfel is one of the deli's most popular dishes.
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp. You can use almost any type of noodle in this dish, including traditional Asian noodles such as udon, available in specialty shops and many supermarkets.