This Week's Best Recipes on Serious Eats  - 60+ Holiday Snacks in 20 Minutes Or Less: With holiday party season upon us, print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge.
- Ultra-Crispy Slow-Roasted Pork Shoulder: Behold pork butt in all of its juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory.
- Old Fashioned Latkes: Great latkes take some time and preparation, but with the right technique and tools they're easy to master.
- Christmas Tree Bread: Why make buns or a plain loaf of bread if you can have a pull-apart Christmas tree on the table?
- Maple Baked Beans: As with many recipes, the secret ingredient to world-changing baked beans is pork—in this case, good quality, salty, cured, fatty pork.
- Fruitcake That Won't Make You Gag: This cake is not dry, not bedazzled with funkified fruit, and it's tickled with liquor just enough to loosen it up like the first cocktail at a party.
- 30 Cookie Recipes from the 2011 Serious Eats Cookie Swap: We've got cookies with oats, bacon, mint, chocolate, peanut butter, coconut, white chocolate, ginger, hazelnut, coffee, and more!
- Citrus And Anise Mulled Wine: This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices.
Featured Recipe  [Photograph: Antonis Achilleous] Every bowl of really good chicken soup deserves really good matzoh balls, but the sad case is that those holy grail of matzoh balls are pretty difficult to come by. Either overly dense or or fall apart fluffy and softball-sized, a happy medium is rarely found. That is, until we found these Onion-Stuffed Knaidlach from Kosher Revolution. For the uninitiated knaidlach is the Yiddish term for matzoh balls, and these matzoh balls are truly exemplary. Perfectly sized and seasoned and flecked with cilantro, these matzoh balls are filled with sweet caramelized onions, boiled until light and tender, then plopped into a steaming bowl of chicken soup. They might not be your bubbe's matzoh balls, but when they taste this good we're sure she won't object. Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm. Copyright © 2011. Published by Kyle Books. Available wherever books are sold. All Rights Reserved Kosher Revolution's Onion-Stuffed Knaidlach - makes 12; serves 4 to 6 - Active time: 1 hour
Total time: 4 hours Ingredients 3 large eggs
5 tablespoons chicken stock or seltzer
5 tablespoons chicken fat or canola oil
3/4 teaspoon salt, plus additional
1/4 teaspoon white pepper
1/4 cup chopped parsley
2 tablespoons chopped cilantro (optional)
3/4 cup matzo meal
1 large onion, cut into 1/4-inch dice Procedure 1. In a small bowl, combine the eggs, stock, 3 tablespoons of the fat, salt, pepper, parsley and cilantro, if using. Add the matzo meal and blend. Cover and refrigerate at least 3 hours or overnight. 2. In a medium skillet, warm the remaining fat over medium-high heat. Add the onions and a pinch of salt and sauté, stirring, until translucent and beginning to brown, about 12 minutes. Drain the onions on a paper towel and set aside. 3. Bring a large pot of salted water to a boil. Reduce the heat so the water boils slowly. (Too rapid boiling can make the knaidlach break when cooking.) Using wet hands, form 1 to 1 1/2 tablespoons each of the matzo meal mixture into a disk held in one palm. Place 1 to 1 1/2 teaspoons of the onion in the middle of the disc, pinch to enclose, and roll between both hands until a ball is formed. Drop into the water. Repeat with the remaining mixture and onions. 4. When the knaidlach float to the surface of the water, reduce the heat, cover, and simmer until tender, 45 to 60 minutes. Remove the knaidlach with a slotted spoon, transfer to soup, and serve. Last Week's Recipe Last week's Recipe Newsletter recipe was for Winter Greens with Roasted Pears and Pecorino. Check out more recipes at Serious Eats! | 
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