August 4^th 2011By Chani Staum

Low Carb and rich!

August 19^th 2010By maxine

Potato Kugel is easy to make and kosher for Passover, it sits well and reheats perfectly for Shabbat or any time.

January 30^th 2013By Sarah Klinkowitz

September 1^st 2011By Gil Marks

August 31^st 2011By Jamie Geller

May 24^th 2011By Chef David Kolotkin

August 17^th 2011By Jamie Geller

July 20^th 2011By Sharon Matten

What can you make with squash…what can you make with noodles? You have made squash kugel with squash, you have made Yerushalmi kugel with noodles… put the two together and the concept of the Spaghetti Squash Yerushalmi Kugel is born. The initial concept was received with a “hmm…strange…..”. In reality, it’s delicious! The squash really lends itself to the sweet and peppery kugel. The strands have a slightly sweet taste to them and hold up well when baked. When served, our Shabbat guests had to be told it was a squash kugel! They were extremely impressed with this innovative, revolutionary new kugel and it was enjoyed by all – young and old. I guess when you have lemons you make lemonade – or the new adage…when you have extra spaghetti squash you make KUGEL!

May 3^rd 2013By Ruth Joseph

Noodle Kugel gets a makeover with this, a healthier version of an old favorite—baked pasta. Now my grandchildren eat spinach!

March 18^th 2013By Miriam Pascal

I wish I could take credit for this amazing idea for a twist on Potato Kugel, but that goes to my friend Miriam R., who introduced me to this concept. It’s a fun and unusual take on potato kugel, perfect for a time like Pesach when everyone is bored of “plain old potato kugel.”

August 19^th 2010By maxine

This recipe works well with a sugar substitue. The other thing I have done, is increase the amount of noodles and taken some of the mixture out before I have added the sugar, then use a substitue for only that small amount. I also make this for Passover by using the pesadic noodles.

February 20^th 2013By joyofkosher

Pineapple kugel is sweet and tasty and perfect for Passover or any time. Editor's Note: You may need more potato starch, add 1 tbs at a time until the kugel reaches a thick but pourable consistency.

August 6^th 2011By Lesley

This was in my mother's recipe box. I hadn't had potato kugel for a long time (I'm on a diet) but this has mushrooms in it, which I love. So I couldn't pass up trying this - my husband even liked it and he is not wild about mushrooms!

January 21^st 2013By Tamar Genger MA, RD

January 21^st 2013By Tamar Genger MA, RD

July 20^th 2011By Sharon Matten

In honor of the spring planting, this Shabbat I’m making my famous Flower Shaped Squash Kugel, so named because I make it in this cute silicone flower shaped pan. Every time I bring it out everyone always says “Oooh, look at the pretty flower shaped Kugel!” They really do! It’s a family favorite, and everyone loves cutting off a petal sized serving. I love it because it’s healthy (squash), and incredibly easy to make. Using the silicone pan is a plus too because I don’t have to grease it (silicone is naturally non-stick), its easy to clean, and easy to store – I just roll it up and put it in a drawer.

March 11^th 2013By Jamie Geller

July 28^th 2011By Melinda Strauss

Okay, so this kugel is dairy! Perfect for Shavuos or just the random Shabbos where you are just not in the mood for meat (if that ever happens). This dish is a great balance of the traditional Mexican chilies rellenos and a traditional kugel served at the Jewish dining room table. Enjoy!

July 20^th 2011By hbramnick

My mother made this recipe to use leftover chalah. As we didn't warm anything on Sabbath she serve it room temperature but it can also be warmed.

March 7^th 2011By Jamie Geller

Thank you, Abby (not my sister-in law Abbie, but my sister's friend Abby) for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.