Kugel

This is kugel stripped to its bones: noodles, butter, eggs, salt and pepper. No cottage cheese, no sour cream, no sugar. Just a rich, custardy noodle bake that’s as traditional as it gets in Jewish home cooking.

The butter melts into the hot noodles, coating every strand before the eggs go in. Six eggs for a pound of noodles creates a generous custard that bakes into a golden, set exterior with a soft, creamy interior. The edges and top get crispy while the center stays tender.

“It’s a forgiving recipe," and that’s the truth. You can season it however you like, add whatever you have on hand, or keep it exactly this simple. It works alongside roast chicken, brisket, or really any protein that comes out of the oven.

Kitchen Tips

• Toss the butter with hot noodles immediately. The residual heat melts the butter evenly. Cold noodles leave you with clumps of unmelted butter.
• Let the egg mixture cool slightly before adding to the noodles. Pouring eggs into scorching hot noodles can scramble them before the dish even reaches the oven.
• Bake the full hour. The top should be deep golden and the center just barely set when you jiggle the pan. Underbaking leaves the center loose and wet.
• Let it rest 10 minutes before cutting. The custard firms up and the slices hold together better.

Variations

• Sweet kugel: Add ¼ cup sugar, 1 cup sour cream, and a teaspoon of cinnamon for the sweeter style often served at holidays.
• Onion kugel: Sauté 2 large sliced onions in the butter until deeply caramelized before mixing with the noodles for a savory, rich version.
• Cheese kugel: Fold in 1 cup of cottage cheese and ½ cup of sour cream for a creamier, tangier bake.