Teacher blog

photo taken by Rebecca Siegel, on December 9, 2011, CC licensing

This soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée.

Serves 6-8 as a side dish, about 3 as a vegetarian main course

photo taken by fofie57, on July 13, 2008, CC licensing

Adapted from A Russian Jew Cooks in Peru by Violeta Autumn (101 Productions)

photo taken by Karen P, on October 25, 2008, CC licensing

From Jewish Holiday Cooking:

A Food Lover's Classics and Improvisations

by Jayne Cohen

Yield: 6 to 8 servings

photo taken by farmanac, on June 23, 2012, CC licensing

Adapted from Yiddish Cuisine:

A Gourmet's Approach to Jewish Cooking by Robert Sternberg

Yield: 6 to 8 servings

Although Sternberg removes the pits before cooking, I find this wonderful soup has more flavor depth when I leave the pits in, trapping them in the sieve along with the skins after the soup has cooled.

photo taken by Elana Amsterdam, on Semptember 24, 2008, CC licensing

From 1,000 Jewish Recipes by Faye Levy (IDG Books Worldwide)

photo taken by Liz West, on Semptember 28, 2010, CC licensing

photo taken by jpellgen, on September 24, 2013, CC licensing

These matzoh balls are delicious not only in soup, but also as a side dish with
braised meats and stews or an accompaniment to roast goose and duck.

photo taken by Anne Feldman, on October 3, 2011, CC licensing

Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics  and Improvisations" - buy this book here.

Yield: 6 to 8 servings

photo taken by bourgeoisbee, April 21, 2008, CC licensing

photo taken by jmackinnell, on October 18, 2009, CC licensing