What are the most popular dishes for Christmas dinner? And what’s the least favorite? We all have our own preferences, whether it’s turkey (again) or ham or figgy pudding. And much depends on the region of the U.S. where we live.

The folks at YouGov polled Americans to ask about their choices. Top spot went to potatoes — mashed or roasted. (No french fries? Kidding.) Turkey, rolls and stuffing completed the top five. Obviously, Americans love their starchy foods!

Next on the list were prime rib, roast beef and steak, followed by chicken or Cornish hen, roast pork or pork loin and then ham. Almost two-thirds liked lasagna, and a little more than one-half liked “non-fish seafood.” I assume that includes lobster, oysters, prawns and other shellfish. Those certainly are high on the Christmas Eve list for traditional Italians, who celebrate the Feast of the Seven Fishes on that day.

I don’t know how the tradition started, but I recall my parents cooking up dishes of scallops, haddock, crab and other goodies to make a dinner of seven different kinds of seafood. It probably made up for the fact that Catholics didn’t eat meat the day before Christmas.

The YouGov list includes 58 items. Guess what’s last on the list. It’s tofu. But others are close behind, including plantains, collard greens, goose, cabbage and duck.

What about regions?

But that’s the United States as a whole. Our various regions have their own favorites. In the Northeast, people are more likely to enjoy lasagna than in the rest of the country (79% versus 61%). They also were 14% more likely to want fruit salad. In the Midwest, people were 12% more likely to choose chicken or Cornish hen, and in the South, they were 9% more likely to choose black-eyed peas.

Meanwhile, here in the West, we are 17% more likely to enjoy tamales on Christmas (thanks to our Hispanic population), and we’re 13% more likely to prefer roast beef. And big surprise — the Northeast is 19% likely to prefer tofu! I thought the West would be the winner, given our penchant for “health food.” But no. We have only a 7% preference. Even the South and Midwest beat us.

What about fruitcake? It wasn’t on the list, but I’ve yet to meet anyone who liked this concoction of dried fruit and equally dry cake. However, if it’s soaked in brandy, I could change my mind.

I don’t know how true this is, but I’ve been told by my Jewish friends and family that dinner at a Chinese restaurant is a fun tradition. Are they pulling my leg? Don’t know.

Odd foods for the holidays

Back in the days when gelatin salad was popular, a well-known mayonnaise brand encouraged people to make edible pillar candles for the holidays. These were made from cranberry sauce, fruit-flavored gelatin and mayonnaise. The mixture was poured into 6-ounce juice cans, chilled until firm and unmolded. Then a birthday candle was inserted into the top and lit up. Apparently, not many people fell for it.

In the 1970s, turkey was not readily available in Japan. So, KFC started promoting chicken for the holidays. The idea took off, and now it’s popular in Japan to pre-order KFC Christmas dinners that come with cake and champagne. In fact, the lines go around the block at pickup time.

Caterpillars of the emperor moth are a popular treat in South Africa around Christmas. Supposedly, they taste like potato chips, though some have described it more as a mix of earth, leaves, and salt. But they’re high in protein! Hmmm. I’m still not convinced.

In the UK, a video game retailer sells a canned “Christmas Tinner.” It consists of several layers that include bacon and eggs, mince pie, turkey and potatoes, gravy, bread sauce, cranberry sauce, brussels sprouts with stuffing, roast carrots and parsnips, topped with a chocolate Christmas pudding. Too bad they’re all sold out for this year. Bummer!

What about desserts?

According to Google search data, sugar cookies are the most popular holiday treat in the United States. But not in California. Here and in 11 other states (including Florida and New York), red velvet cake tops the list.

I’m not sure I believe that. In all my many years of living in California, I can’t recall seeing red velvet cake on anyone’s holiday tables. In fact, I’d hazard a guess that cookies of any type are most popular.

Georgia and Vermont prefer gingerbread men, while only Oregon preferred chocolate pudding. (Really?) I can believe that Alabama, Texas and Mississippi craved pecan pie. But why would Nevada and Utah choose candy canes as their favorite dessert? I thought candy canes were best used as tree decorations.

But as 19th century British politician Benjamin Disraeli supposedly said, “There are lies, damned lies, and statistics.” So, take these polls for what they’re worth.

Tip of the Week

It’s a real pain when your jar of honey develops sugar crystals. But all honey will crystallize after several months. It hasn’t gone bad. In fact, honey is good forever. To soften it again, place the uncovered jar into a pan of very hot water and keep stirring. Or zap in the microwave on medium power for 15 seconds at a time.

Recipe of the Week

Unless you’re reading this on Tuesday, this may be a little late for a Christmas breakfast. However, it’s also great for New Year’s morning. Or heck, for any Saturday or Sunday breakfast. My sister Susan Maurillo Sims, now living in Idaho, gave me the recipe. It’s incredibly easy and has a custard-like consistency.

Susan’s Overnight French Toast

Makes about 8 servings

Ingredients:

• Butter for greasing

• 12 large eggs

• 2 cups whole milk

• 1/3 cup pancake syrup or maple syrup

• 8 ounces cream cheese, softened

• 8 slices of bread, cubed (or an equal amount of panettone)

• 1 pint fresh berries (slice any strawberries, if using)

• 1 pint heavy cream (optional)

• Powdered sugar (optional)

Instructions:

1. Grease a 9-by-13-inch baking pan with softened butter. Evenly distribute the cubed bread or panettone into the pan.

2. Cut the cream cheese into small cubes and dot them over the bread.

3. In a large bowl, whisk the eggs, milk and syrup until well incorporated. Pour over the bread and cheese in the pan. Cover with foil and refrigerate overnight.

4. When ready to bake, preheat the oven to 350 F. Uncover the pan and place it in the oven on the center rack. Bake for 25-30 minutes until lightly browned and set.

5. If using whipped cream: While the toast is baking, place the cream into a deep bowl and whip with an electric mixer until stiff peaks form. Add 2-3 tablespoons of granulated sugar, if you wish. Do not overbeat or the cream will separate and turn into butter.

6. Cool slightly. Cut into squares or scoop out onto serving plates. Top with berries. If using, top with whipped cream and sprinkle with powdered sugar.