The classic kugel gets a twist with the handfuls of buttery white chocolate.
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Kugel is a noodle pudding that can be sweet or savory.
While I didn't grow up eating noodle kugel, potato kugel was always a staple at our house. My mother once said that if she could eat one thing every day, she would gladly eat potato kugel. I don't disagree. A hearty mix of potatoes, onion, and eggs, folded with some flour, makes for a substantive and filling meal.
Arthur "The Food Maven" Schwartz has written many, many wonderful cookbooks, including Jewish Home Cooking,. In this recipe for potato kugel (which he said he's planning to make for this year's Passover Seder) his secret to a fluffy, non-gluey batch is using an inordinate number of eggs. That and using Russet potatoes. "The ticket to kugel lightness," he swears.
Words by Arthur Schwartz | This is the noodle pudding my maternal grandmother, Elise Binder Sonkin, made to break the fast on Yom Kippur. We ate it only that one time during the whole year. So rich, it is certainly...
Kugel always had a place on the table at holiday meals while I was growing up, not only as a side dish but also as a source of entertainment. This seemingly simple casserole was an endless topic of debate. Which...