Noodle Kugel
After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where […]
Chocolate Babka
Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.
Roasted Tomato Soup with Ricotta Matzah Balls
It’s been a while since I had fun with a food-culture mash-up and this roasted tomato soup with ricotta matzah balls is probably one of my favorites to date. As the cooler season approaches, matzo ball soup is always on order. But this time, I wanted to combine our heritages and our cultures into […]