There are many ways to top noodle kugel. Cornflakes, cinnamon sugar, and graham crackers are common choices. This recipe goes way beyond commonplace.
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- 30 M
- 2 H
- 0
About Joan Nathan
Joan Nathan is the host of Jewish Cooking in American with Joan Nathan on PBS and a regular contributor to the New York Times and Food Arts magazine. She's also the author of nearly a dozen cookbooks, including Jewish Cooking in America, which won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award in 1994. She has appeared on the TODAY show, Good Morning America, The Martha Stewart Show, and NPR. Born in Providence, RI, Nathan now splits her time between Washington, D.C. and Martha's Vineyard with her husband.
Crustless Apple Crumb Cake
Layers of apples are strewn with a cinnamon-scented crumb mixture and then baked until sublimely tender. A perfect cake for Passover.
- Quick Glance
- 30 M
- 1 H
- 2
Sam the Argentine Baker’s Medium Rye Bread
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
- Quick Glance
- 30 M
- 3 H
- 0
Crispy Chicken Skin | Gribenes
For this Jewish recipe, strips of chicken skin and chopped onion are sauteed in a skillet until the skin is crispy and the onion is dark and meltingly sweet.
- Quick Glance
- 20 M
- 50 M
- 0
Jelly Doughnuts
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
- Quick Glance
- 1 H, 15 M
- 1 H, 45 M
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Zucchini Parmesan Latkes
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
- Quick Glance
- 35 M
- 45 M
- 0