Although kugel is a classic Jewish dish, there are pretty much as many versions of the casserole as there are cooks. Kugel is often made with noodles, but it can also be potato-based and can also ...

1. Place the potatoes in a large saucepan with water to cover by about 1 inch and a pinch of salt. Cover and bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about ...

It’s time to celebrate! Bring a new twist to a traditional dish this year. Your guests will love this sweet, yet savory kugel. This year, try this recipe for sweet potato-rosemary kugel. It might make ...

When it comes to comfort food, San Francisco cookbook author Micah Siva swears by potato kugel. “Kugels, at their core, are baked casseroles,” she writes in her debut cookbook, “Nosh: Plant-Forward ...

Yapchik is a slow-cooked potato kugel with a layer of meat inside, often served for Shabbat lunch. The meat falls apart as it cooks, the kugel develops a rich brown color and taste from cooking ...

Heat the oven to 350 degrees. Peel and cut the potatoes into small chunks. Place them in a bowl of water and set aside. In a very large bowl, beat the eggs. Set aside. In a food processor, pulse the ...

If you are familiar with Jewish cooking mainly from delicatessen menus, you may have the impression that latkes are sautéed potato pancakes and sweet kugels are baked noodle puddings. Yet these ...

If you’ve ever seen a baleboste serve a meal, you know when you pass your plate down, you’re getting “a bissel” (Yiddish for “a little taste”) of everything, whether you want it or not. When we were ...

This low-fat recipe does best with russet potatoes, which are dry and produce a lighter, fluffier kugel. While nice as a side, a large slice also makes a satisfying lunch. Serves 12 3 pounds russet ...

Instructions: Heat oven to 425 degrees. Place the oil into a large 9-by-13-inch rectangular baking pan; set aside. Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and ...