Ah, cholent. Simple ingredients – meat, potatoes, beans and barley – but yet there may be no traditional Ashkenazic food that is more of an acquired taste. If you've never made cholent before, or haven't yet found that perfect go-to preparation, try out this basic recipe from the Heimishe Cookbook. Please note: this cholent is prepared on the stove before Shabbat, not overnight in a slow cooker as many have become accustomed to doing.
(No Jewish food is more versatile than cholent. Read more about successful substitutions and tips to help you prepare the perfect cholent.)