While Kugel has been a staple of Jewish cooking for centuries, I tend to only make Mom’s kugel recipe once a year during Passover-- and I'm not sure why. Served hot or cold as a side, or, for the sweeter versions, as a dessert, most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes.  However, for Passover, I use matzoh as the main ingredient. I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg … [Read more...]