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Add some color to your kugel. (Photo: Isobel Wield.)

Cookbook authors Ruth Joseph and Simon Round give a tour de Jewish cuisine in their new release Jewish Traditional Home Cooking, just in time for Passover. We’re looking forward to rolling out rugelach, wrapping up blintzes and churning out kreplach all year round. But we’re especially excited that this year’s Passover kugel has a crisp golden brown top and creamy interior. 

Potato kugel has been a mainstay of traditional Ashkenazi cooking. In the past, kugels often had a leaden, gluey, grayish inside. My mission was to change that image and bring the now golden potato kugel crisply and joyfully into the 21st century.