Michael Bennett Kress
We all have our comfort-food favorites, those dishes that so remind us of a warm moment from our youth that we’re immediately taken back to a simpler time, when our current worries, stresses, and cares merited not even a blip on our radar screens.
For me, every September, this dish is my Grandma Arline’s noodle kugel. Though Arline lives in New York and I live in California, I make her kugel every year for the High Holy Days, and it takes all the strength in my soul not to eat the whole thing in a single sitting. Last year, I even added a slim layer of “melted” granny smith apples to her base recipe, creating a new twist on a tried and true favorite. Here’s the recipe.
With loads of sour cream, cottage cheese, and butter, noodle kugel is generally a caloric catastrophe, not to mention completely inappropriate for those whose meals contain meat and who follow kosher dietary laws. (Observant Jews who follow kashrut, do not mix milk and meat at the same meal.) To these celebrants, I suggest a parve side dish (this squash and caramelized onion dish from Joan Nathan looks nice), and a dairy-free dessert from the new cookbook The Kosher Baker by pastry chef Paula Shoyer.
In this way, we can all be happy, and that’s really what celebrating the Jewish New Year is all about.
What are you making for Rosh Hashanah? Chime in below!
Like This? Read These:
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Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule. Read all of Cheryl's iVillage posts here.
