This is Jewish comfort food at its finest—carbs on carbs!—with toasty buckwheat and bow-tie noodles. Onions, mushrooms, and herbs provide just enough veg and greenery to call this a one-dish dinner. Traditionally, the fat here is schmaltz, or rendered chicken fat. I used olive oil for its accessibility, but feel free to swap back, or even replace with butter. This recipe is an exercise in multitasking, but each one is easy-peasy. Reading through the steps a couple times before starting helps.

Read the recipe on Food52.com