A Grown-Up Kugel

I’m thinking about kugel this week.


It’s the ultimate comfort food.  Perfect for this time of year.

 But I’m a little tired of the old standby — the egg noodles, sour cream, cottage cheese, brown sugar kind of kugel. Don’t get me wrong – what’s not too like?  It’s a classic and also delicious – so rich and so comforting – I’ve made it for many holidays.  It satisfied every pregnancy craving I had all in one dish.  And when the kids were little and only wanted to eat white food that was also sweet I made this kind of kugel countless times. (Who invented Corn Flakes as a topping for kugel anyway??)

 But we’ve all grown up a lot since then. And so has my kugel.

 I’ve been making Joan Nathan’s Alsatian Pear Kugel for a few years now from her cookbook Quiches, Kugels and Couscous.  I must say it’s perfect.   Traditional but thoroughly modern — humble enough for a weeknight dinner and yet sophisticated enough for Shabbat and other holidays.

 It’s what for dinner tonight. Yum.


Alsatian Pear Kugel With Prunes by Joan Nathan from Quiches, Kugels and Cous Cous–get the recipe here.






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6 Comments on A Grown-Up Kugel

  1. Fran
    December 22, 2013 at 7:50 pm (9 years ago)

    This sounds like a winner. I do not eat bread due to yeast. I may try it with biscuits. Any thoughts?

    • Julie Levine
      December 24, 2013 at 2:51 pm (9 years ago)

      I have never made it with biscuits. You might want to check out the many brands of breads on the market made without yeast. The consistency of these breads might work better in the kugel than the biscuits. I have some suggestions for brands of yeast free breads if you need. Thanks so much for reading Florence & Isabelle. Would love to hear back if you make the kugel.

  2. Katie
    December 23, 2013 at 3:25 pm (9 years ago)

    I’ve never made kugel, but now I will. Thank you.


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