This year, the Jewish New Year, Rosh Hashanah, begins October 2nd at sundown*. A traditional part of the festival’s dinner is kugel (KOO-gull), a casserole-like (or baked pudding-like) side that is served as part of the main course.

The name means, simply enough, “head (i.e. beginning) of the year.”

Kugel, in Yiddish, is a baked casserole, also called a “pudding,” most commonly made from egg noodles or potatoes. It is a traditional Ashkenazi‡‡ Jewish dish, a baked pudding often served as a side dish on the sabbath and Jewish holidays.

You don’t have to be Jewish or a celebrant of any holiday to enjoy a good kugel, warm from the oven or at room temperature. Kugel is comfort food for any time.

Our Nana’s kugel was a classic noodle kugel or noodle pudding (lokshen kugel in Yiddish), a combination of extra-wide egg noodles, cream cheese and/or cottage cheese, raisins, apples, cinnamon, sugar and vanilla—with optional sliced almonds.

> Here’s her kugel recipe. As a kid with a sweet tooth, we couldn’t get enough of it.

The most popular traditional savory kugel is potato kugel, made of shredded potatoes and onions.

But with an eye toward healthier eating, mixed vegetable kugels have become very popular in recent decades. There are more kugel recipes below.
 
> The history of kugel.

> More favorite Passover recipes are below.
 
 
TYPES OF KUGEL

As with many dishes, there are as many types of kugel as there are cooks who conceive them.

You may even have enjoyed kugel without knowing it: Baked rice pudding is a kugel (rice kugel). Carrot pudding (a side dish that evolved into dessert—carrot cake—in the 20th century) is a kugel.

Sweet kugels tend to include fresh or dried fruit, as well as sugar. Beyond the traditional apple and/or raisin kugel, they can be made with butternut squash, cherries or other berries, peaches, pineapple, rhubarb, and dried fruits.

If you have a guest list of adventurous foodies, consider fall fruits like goji, honeyberry, pawpaw, persimmon, rambutan, or starfruit (carambola).

While carrots, corn, and sweet potatoes are not fruits, they are made into sweet kugels as well as savory kugels.

Savory kugels were traditionally potato kugels with a touch of onion, but broccoli, cabbage, carrots, cheese (anything, from Emmental to Parmesan), spinach, yellow squash, and zucchini have become popular.

Like cauliflower and mushrooms? Put them in your kugel. Check out the savory kugel recipes on Pinterest, where we found this garlic farfel kugel from All Recipes!

Whether sweet or savory, go modern by adding your favorite herbs and spices.

 
Today’s featured recipe is a savory kugel created by Hannah Kaminsky of Bittersweet Blog, which focuses on vegan fare.

It’s not only savory, it’s vegan, dairy-free, gluten-free, and low-carb, made with spiralized zucchini noodles.

“Silky stands of spiralized zucchini ribbons elevate the conventional noodle kugel to all new heights,” says Hannah. “Vegan, gluten-free, and kosher, it’s a more savory take on the dish that everyone will crave.”
 
 
RECIPE: ZOODLE KUGEL INSTEAD OF NOODLE KUGEL: VEGAN & SAVORY

Hannah made this kugel a vegan recipe with vegan sour cream and nutritional yeast instead of cheese.

We used regular sour cream and Parmesan.

This recipe finds a place between tradition and innovation. You can add whatever you like: caramelized onions, garlicky mushrooms, thinly shaved fennel, fresh dill, and roasted red peppers or sun-dried tomatoes. The possibilities are endless.

Prep time is 20 minutes, cook time is 60 minutes, additional time is 15 minutes.
 
Ingredients

[1] Zoodle kugel: zucchini kugel with a dab of sour cream (photos #1, #2, and #3 © Hannah Kaminsky | Bittersweet Blog).

[2] The side view of this velvety kugel.

[3] Before or after the main course, you can serve a separate “kugel course” with a green salad.

[4] A classic noodle kugel with raisins. Here’s the recipe (photo © Collecting Memories | Blogspot).

[5] Recipe in The Gefilteria Manifesto (photo © Flatiron Books).

2. SPIRALIZE the zucchini using the wide ribbon slicing blade, creating long noodle-like strands of zucchini (“zoodles”). Toss with 1/2 teaspoon of salt and let stand for 10 minutes.

2. DRAIN the excess water, gently pressing down on the zucchini to get out as much liquid as possible. Gently blot with a clean kitchen towel to further dry. Toss with the onion and garlic, and set aside.

3. PLACE the white beans, tahini, tapioca flour, Parmesan/nutritional yeast, lemon juice, olive oil, and vegetable stock in a blender or food processor. Purée until completely smooth, pausing to scrape down the sides of the bowl as needed to incorporate everything.
4. TRANSFER the vegetables to the prepared baking dish, spreading them out in an even layer. Pour the bean purée all over, using a spatula to smooth it out. Tap the whole pan on the counter several times so that the batter falls down in between the zucchini noodles.

5. BAKE for 50-60 minutes, until golden brown on top. Let cool for at least 15 minutes before serving.

6. GARNISH with a dollop of sour cream or Greek yogurt, if desired.
 
 
MORE KUGEL RECIPES

 
 
MORE ROSH HASHANAH RECIPES

With Pre-Dinner Drinks

 
Soup, Mains, & Sides

 
Desserts

________________

*In the Hebrew calendar, it is held on the first day of the Hebrew month of Tishri, and the first of the Jewish High Holy Days specified by Leviticus 23:23–25. It is marked by the blowing of the shofar, and begins the ten days of penitence culminating in Yom Kippur. Rosh Hashanah is followed by Yom Kippur, Sukkot, Simchat Torah, Chanukah, Purim, Passover, Shavuot, completing the year. This year, the Hebrew year 5725 begins at sunset on October 1, 2024. Here’s how to convert dates in the Hebrew calendar to the Gregorian calendar.

†A shofar is an ancient musical instrument used for Jewish religious purposes. It is blown during synagogue services on Rosh Hashanah and at the end of Yom Kippur. The instrument typically is made from a ram’s horn. Like the modern bugle, the shofar lacks a pitch-altering device. All pitch control done by the player’s varying the placement of his mouth (embouchure) to the mouthpiece.

‡A shofar is an ancient musical instrument used for Jewish religious purposes. It is blown during ‡Nutritional yeast is a plant-based substitute with a flavor that’s savory, cheesy, and nutty. It often substitutes for cheese in vegan dishes.

‡‡Ashkenazi is one of two major ancestral groups of Jewish people whose ancestors lived in France and Central and Eastern Europe, including Germany, Poland, and Russia. The other group is called Sephardic, and includes those whose ancestors lived in Spain, Portugal, North Africa, and the Middle East. Understandably, their cuisines were different, based on local ingredients and traditions.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] These bars work as a casual dessert or something fancier. You can garnish the tops with whipped cream. We like to add a piece of chocolate-covered orange peel.

[3] Key limes, plucked from the tree with some of their leaves. The variety originated in Asia (photo © Lena Kulybaba | Unsplash).

[4] A piece of classic Key Lime Pie (photo © David Hsu | Dreamstime).

[5] Key Lime Pie with a chocolate-almond crust. Here’s the recipe (photo © The Lemon Apron).

[6] Key lime pudding (photo © Taste Of Home).

> International Lime Day is March 10th.

> National Pie Day is January 3rd.

> The history of Key limes and Key lime pie (which originated in the Florida Keys).

> The different types of limes: a glossary.

> The difference between Key limes (Mexican limes) and Tahitian limes (Persian limes).

> More Key lime recipes are below

> More no-bake recipes are below.
 
 
RECIPE: NO BAKE KEY LIME BARS

If it’s too darn hot to turn on the oven. Enjoy this delicious no-bake Key lime pie bars for dessert or a snack.

These light, easy-breezy bars aren’t overly sweet or heavy. Just a delightful lime tang served cool from the fridge. Thanks to Go Bold With Butter! for the recipe.

Prep time is 45 minutes plus four hours (or overnight) chilling.
 
Ingredients For 9 Servings

 
_________________

*We prefer regular fresh lime juice when we can’t find fresh Key limes. Bottled Key lime juice just isn’t the same.
_________________
 
Preparation

1. LINE an 8×8-inch pan with foil. Make the crust: Mix the graham cracker crumbs, butter, and sugar in a large bowl until the mixture resembles wet sand.

2. PRESS the crust into the bottom of the pan, using the back of a measuring cup to ensure it’s a compacted and even layer. Place in the freezer while you prepare the filling.

3. MAKE the filling. In a large bowl using an electric mixer, mix the cream cheese until smooth. Add the sweetened condensed milk, lime juice and zest; mix until combined. In a separate bowl…

4. WHISK the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the lime mixture just until combined.

5. POUR the filling onto the chilled crust. Cover and refrigerate at least four hours or overnight. Slice and serve with additional garnished lime zest.
 
 
MORE KEY LIME RECIPES
 
Savory Recipes
A squeeze of juice will enhance the flavor of many dishes including:

 
Check out:

 
Sweet Recipes

From fruit salads to fudge and lemon curd, we love Key lime juice in:

 
Plus many more dessert recipes: cookies, cupcakes, frozen yogurt, ice cream and truffles.
 
Drinks

Use Key limes in any lime-accented cocktail: Caipirinha, Daiquiri, Dark and Stormy, Gimlet, Lime Rickey, Margarita, Mojito, Moscow Mule, Pisco Sour.

Squeeze it into sparkling water or a soft drink.

Don’t forget iced tea (especially herbal iced tea).

And certainly, don’t forget limeade:

 
 
Below: More no-bake recipes—cakes, cheesecakes, cookies, pies.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

A peanut butter and jelly sandwich made crunchy with a layer of Corn Flakes? Why not? Recipes follow (photos #5 and #6), but here’s how the idea began.

First came the chip butty.

A chip butty, chip barm* or chip bun (photo #5) is a British working class recipe, a sandwich filled with chips (British chips are like steak-cut French fries; potato chips are called crisps in the U.K.).

It originated in fish and chip shops in the Great Britain† in the 19th century.

A chip butty is different from a crisp sandwich, which is a U.K. sandwich that includes crisps—potato chips—as the filling (photo #6).

The crisp sandwich history is more recent: an Irish woman, Noreen O’Neill, invented it in 1961 as a cheap way to feed her 18 kids. (Is the American version of this a potato chip and mayonnaise sandwich?)

In addition to the crisps (potato chips), any other sandwich ingredients may be added to a create a more substantial crisp sandwich: BLT, ham and cheese, egg, tuna, even a fish and chips sandwich (fried fish and chips [fries] on bread instead of on a plate or in a paper wrapper).

Under the “don’t knock it until you’ve tried it” rubric, it’s a favorite of chef Nigella Lawson—great comfort food. While there are only three ingredients (bread, butter, potato chips), here are tips for making the best version, courtesy of Tara Holland in The Kitchn.

By the way, Nigella prefers sea salt and vinegar chips on her sandwich. Get creative with barbecue, cinnamon and sugar, jalapeño, sour cream and chive, or any other flavor.

Go “nouvelle” with sweet potato chips or vegetable chips; go retro with Fritos or tortilla chips.

Today’s food fun recipe ports the idea of a crisp sandwich to an American favorite: peanut butter and jelly.
 
 
RECIPE #1: PEANUT BUTTER, JELLY & CORN FLAKES OR CHIPS SANDWICH

We came across this recipe in another form: as a fried PB & J sandwich with a Corn Flakes crust—our own version. The fried recipe is below (photo #4).

If you like extra sweetness, use Frosted Flakes instead of Corn Flakes and use raisin bread or King’s Hawaiian sweet bread.

If you like salty and sweet, use potato chips instead of Corn Flakes.
 
Ingredients

 
Preparation

You know the drill:

1. SPREAD peanut butter on one slice of bread.

2. SPREAD jelly on another slice.

3. Place Corn Flakes atop the PB, and bananas atop the jelly. Join the two pieces, and slice as desired.
 
 
RECIPE #2: HOLLY’S FRIED PB & J WITH CORNFLAKES

While browsing online, we came across this simply delicious fried PB & J sandwich with a crunchy Corn Flakes coating.

It was created by Holly of Holly’s Cheat Day.

She added Frosted Flakes to her PB & J because she was out of crunchy peanut butter. Necessity is the mother of invention, and our inspiration for this sandwich.

If you have panko (Japanese bread crumbs), those work too.

Ingredients

 
Preparation

1. CRUSH the cereal with your hands or a rolling pin, place on a plate, and set aside.

2. WHISK the eggs and milk in a small bowl until well combined. Set aside.

3. PLACE a large pan over medium heat, melting a few tablespoons of butter into it.

4. SPREAD each slice of bread with peanut butter or jelly on either side. Stack into a sandwich and dip the top and bottom into the egg wash.

5. DIP both sides into the crushed cereal, making sure to heavily coat.

6. PLACE the sandwich in the hot pan for a couple of minutes on each side, or until the desired crispness is reached. Slice in half and serve.
 
 
________________
 
*In certain English dialects “barm” is yeast. The term is also used as an abbreviation for “barm cake,” a small soft-crusted white bread roll or bun leavened with barm).

*†The island country of Great Britain or United Kingdom includes England, Wales, Scotland, and Northern Ireland. The British Isles or Islands is purely a geographical term that refers to the islands of Great Britain, Northern Ireland and the Republic of Ireland, along with some 5,000 smaller islands scattered around Great Britain’s coasts, including the Channel Islands and the Isle of Man.
 
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Just add Corn Flakes to a classic PB & J (photo © Jif).

[2] Comfort food: peanut butter, jelly, and Corn Flakes (photo © S—— Food Porn | Reddit).

[3] We prefer the original, but there are also Kellogg’s Corn Flakes with Real Almond & Honey, Kellogg’s Corn Flakes with Real Strawberry Puree, Kellogg’s Corn Flakes with Real S Honey, Kellogg’s Frosted Flakes, and General Mills Reese’s Puffs Cereal [among others] (photo © Kellogg’s).

[4] A fried peanut butter and jelly sandwich with crushed Corn Flakes in the batter (photo © Holly’s Cheat Day).

[5] A chip butty is a French fry sandwich on buttered bread or a roll. Here’s a recipe (photo © Taste Of Home).

[6] In the U.K., ask for a crisp sandwich. In the U.S. combine white bread, potato chips, and mayonnaise (photo © Tara Holland | The Kitchn).

[7] The Mitrailette, from Belgium, combines fried potatoes with fried meat (sausage, burger, steak) and a sauce mayonnaise, ketchup, garlic sauce, bearnaise sauce, etc.) on a piece of baguette. Some add crudités (grated carrot, lettuce, tomato, cabbage) and cheese (photo © Renatus | Wikipedia).

[2] It stands by in the backyard without blowing over.

[3] Its handy at the picnic table.

[4] It stands ready when camping or backyard grilling.

For picnics, cookouts, tailgates, and other parties, Roll Gear has come up with a winner.

The Take A Roll holder is a heavy-duty portable paper towel roll protector. In five colors, it keeps paper towels clean and ready to use.
 
 
WHY YOU NEED TAKE A ROLL

If you keep a roll of paper towels close by for the inevitable spills, you may recognize one of these problems:

 
 
THE REAL MOTHER OF INVENTION

There actually was a particular mother of invention. As the story goes, her children were drinking milkshakes in the back of the car when one lost his grip and his shake went airborne all over the seat, floor, ceiling, and kid.

The mother reached back for the paper towels she kept for such occasions, only to find the roll had suffered a direct hit from the milkshake as well.

Thus came the idea that even paper towels need to be shielded from becoming dirty, wet, and useless.

After years of painstaking research, prototyping and testing, this woman-owned company now manufactures a protective case for paper towels, proudly made in the U.S.A.
 
 
WHERE WILL YOU USE TAKE A ROLL?

Take-A-Roll is great for:

 
Plus:

 
 
GET YOUR TAKE A ROLL
 
Take A Roll will fit most standard size paper towel rolls. Our jumbo roll fit just fine. Depending on the brand, you may have to peel off a few sheets before inserting the roll.

Get yours for $24.95 (save 20% on four for $80) at TheRollGear.com.

[5] Pick your color(s).
 
 
________________
 
*In Plato’s Republic (ca. 375 B.C.E., the sage wrote: “our need will be the real creator.” Jowett’s 1894 translation rendered this loosely as “The true creator is necessity, who is the mother of our invention.” Over time, this became the English proverb, “Necessity is the mother of invention.”
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

August 19th is National Hot & Spicy Day (January 16th is International Hot & Spicy Foods Day). You can:

 
Or, make the Thai chicken and mango sauté that follows.

> The history of chicken.

> The history of mangoes.
 
 
RECIPE: SAUTÉED MANGO, BRUSSELS SPROUTS & CHICKEN WITH SPICY MANGO SAUCE

If you don’t like Brussels sprouts, substitute a large dice of zucchini and cook for just 2-3 minutes until zucchini is al dente.

Thanks to the Foundation For Fresh Produce for the recipe.

Ingredients

 
Preparation

1. COOK the rice according to package directions.

2. MAKE the spicy mango sauce. Place half the diced mangoes, half the minced garlic, rice vinegar, lime juice, Thai chili garlic sauce and soy sauce in a food processor or blender. Mix until just smooth.

3. CUT the Brussels sprouts in half vertically.

4. HEAT the olive oil in a large skillet. Add garlic and sauté until golden.

5. ADD the chicken. Cook 3-4 minutes, tossing occasionally. Add the Brussels sprouts and sauté another additional 5 minutes.

6. ADD the remaining mango and cook an additional 3 minutes. Stir in the spicy mango sauce, cover with a lid and cook for 2 more minutes.

7. REMOVE from the heat, serve over rice, and garnish with cilantro.
 
 
THAI GARLIC CHILI PASTE & THAI GARLIC CHILI SAUCE: THE DIFFERENCE

Thai garlic chili paste, nam prik pao, has a more dense texture and a more intense flavor profile. The main ingredient is chili pepper, and the paste is often homemade. Here’s a recipe.

The paste can be used as a cooking ingredient or as a seasoning/condiment after a dish is prepared.

Thai garlic chili sauce has a modified flavor profile and has a much looser consistency. It is not the same as Thai sweet chili dipping sauce, but both the sauce and paste can be sweetened with brown sugar.

Some sauces are prepared with tomatoes.

You can substitute chili garlic sauce for chili garlic paste by loosening the consistency with a little water and a dash of vinegar and some seasoning (and optional salt and sugar).

[1] Spicy mango chicken with Brussels sprouts. You can substitute zucchini (photo © Foundation For Fresh Produce.

[2] Here’s how to dice a mango (photo © I Love Mangoes).

[3] Smaller Brussels sprouts are more tender than larger ones (photo © Sweetgreen).

[4] Thai chili garlic sauce. Find it online (photo © Foodie Market Panama).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.