Celebrating Modern Jewish Living Through Food, Tradition, and Family
Mom’s Perfect Kugel is my go-to kugel for every holiday. Preserves, vanilla notes, and a crunchy, to-die-for topping, put it over the top.
The Backstory: If you put five (or 50) Jewish women in a room and ask them, “Who makes the best kugel in your family?” the first problem you’d encounter is what they even call it. Some call it kugel, some call it noodle pudding, some won’t even discuss it with you because if you stick around long enough to have this conversation, you’ll likely be told that you don’t know what you’re talking about anyway. But what else is new? More of the Backstory after the recipe…
…The Backstory continues: Lucky for you, you’ve got me, because I’ve got my mom’s noodle kugel (given to her by her friend Sheila Berliner and then modified over the years by yours truly) which is the most delicious, decadent, slightly-gooey-on-the-inside, crunchy-on-top noodle pudding you’ve ever had, straight from my mother’s kitchen. In my parents’ house, we call it noodle pudding, but that’s just tomato-tomahto semantics.
This is the side dish that’s the first to go at every holiday gathering at my house and the dish that you and your friends will stand around your kitchen counter eating with your fingers right out of the pan (the tiny bits that are left of it) when you’re supposed to be loading the dishwasher. It’s the dish your girlfriends will beg you to never, ever make again (while they’re eating it, of course) because it blows everyone’s diet for the week, right on the spot. And then they’ll all happily take the leftovers home anyway. It’s that good.
Enjoy. This is absolute perfection in a pan.
P.S. I make this regularly and cut it up into single servings, put them into sandwich zip top bags and store them in my freezer. Whenever I need a side dish, I whip out one or two and put them in the microwave on auto-defrost for about five minutes, and voila. In my house, we don’t wait for holidays for kugel!