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Side Dish

Sweet Noodle Kugel with Raisins

By Miriam Szokovski


• 12 oz. medium egg noodles
• ¼ cup oil
• 5 eggs
• ⅓ cup brown sugar
• ⅓ cup sugar
• ⅓ cup raisins
• 1 tsp. vanilla
• 1 tbsp. kosher salt


1. Soak the raisins in 1 cup of water until the noodles are cooked.
2. Cook and the drain the noodles, and immediately mix in the oil.
3. Mix the eggs, sugar, brown sugar, drained raisins, salt and vanilla together. Pour over noodles. Stir until the noodles are evenly coated.
4. Pour the mixture into a greased 9″ × 13″ pan (or two smaller square pans) and bake at 375° F for 45 minutes, until top is golden.

Israeli Quiche

By Mitchell Kowitz

Yields: two 9-inch pies


• 2 tbsp. butter
• 1 red pepper, chopped
• 1 large zucchini, chopped
• 2 premade pie crusts
• 2 cups grated Havarti cheese
• 10 eggs
• 2 cups half and half
• 2 cups sour cream
• 1 tbsp. garlic powder
• 2 tbsp. cumin
• 1 tbsp. thyme
• ¼ tsp. salt
• ¼ tsp. ground black pepper


1. Preheat the oven to 350° F. In a sauté pan, melt butter on high heat. Add the pepper and zucchini to the pan. Cook for 2 minutes.
2. Put the cooked vegetables in the pie crusts, dividing equally between the two. Add the cheese to the pie crusts, dividing it evenly.
3. Crack the eggs into a bowl. Add the half and half, sour cream, garlic powder, cumin and thyme to the bowl. Whisk aggressively until the mixture is uniform and has a small froth. The froth is a sign of oxidation and shows that the ingredients are well mixed. Add the salt and pepper to the bowl.
4. Fill each pie crust to half full with the egg mixture. Evenly spread the ingredients in each pie crust. Divide the remaining egg mixture between the two pies.
5. Bake both quiches for 20–25 minutes. Check every 10 minutes. The quiche is done when the top rises a bit over the pie shell, like a small dome. Let cook for 5–7 minutes before cutting.

Onion Noodle Kugel

By Miriam Szokovski

4 eggs, separated
pinch of potato starch (optional)
pinch of salt


• 10 oz. medium egg noodles
• 1 very large Spanish onion (or 2 medium)
• 1/3 cup oil
• 3 tsp. kosher salt, divided
• 3 eggs


1. Dice the onion and sauté it in the oil and 1 tsp. salt over a low flame until caramelized.
2. Cook and drain the noodles.
3. Pour the onions, and the oil they were fried in, into the noodles. Add the eggs and the rest of the salt (taste and add more salt if desired).
4. Pour mixture into a greased pan. You can use a 9x9 square pan for a taller kugel, or a 9x13 for a thinner one.
5. Bake on 375°F for 50 minutes, until top is golden brown.

Sweet Apple Noodle Kugel

By Miriam Szokovski

Kugel Ingredients:

• 12 oz. fine egg noodles
• ¼ cup oil
• 6 apples, peeled
• 6 eggs
• ¾ cup sugar
• 1½ tsp. cinnamon
• 1½ tsp. kosher salt

Topping Ingredients:

• ½ cup cornflake crumbs
• ½ cup sugar
• 1½ tsp. cinnamon


1. Cook and drain the noodles, and mix in the oil.
2. Grate the apples and squeeze gently to drain the liquid.
3. Add the eggs, sugar, cinnamon and salt to the apple mixture. Then add the mixture to the noodles. Stir to combine.
4. Pour mixture into a 9″ × 13″ baking pan or a round springform pan. If you’re not using a springform, line the pan with baking paper.
5. Mix the crumb topping in a small bowl and sprinkle over the kugel. Bake covered at 350° F for 50 minutes, then uncovered for another 10 minutes. Remove from oven and let kugel cool completely before covering, to prevent the topping from getting soggy.
6. Serve warm or at room temperature.

Traditional Chanukah Potato Latkes

Golden & Crispy : By Miriam Szokovski


• ½ an onion
• 2 tbsp. oil
• 3 tsp. kosher salt, divided
• 1.5 lbs. Yukon Gold potatoes
• 2 eggs
• ¼ cup flour
• Oil for frying


1. Dice the onion and sauté it in 2 tbsp. oil and 1 tsp. salt until golden.
2. Grate the potatoes (by hand or in a food processor). Immediately transfer the grated potato to a bowl of cold water.
3. Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato well, add it to the rest of the ingredients and mix immediately.
4. Heat 2-4 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready.
5. For uniform latkes, use a 1/4 or 1/8 cup measuring cup. Scoop the batter and gently drop it into the oil.

Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)

Yields: 16 latkes

Gluten-Free Crispy Potato Latkes

By Lisa Stander-Horel and Tim Horel


• 3 large russet potatoes (3 pounds)
• 1 large yellow onion (225 grams, ½ pound)
• ½ cup superfine brown rice flour (60 grams)
• 3 extra-large eggs (180 grams)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 32 ounces safflower or other high-heat vegetable oil (896 grams)

• Applesauce
• Sour cream or non-dairy sour cream


1. Preheat the oven to 170° F or your preferred keep-warm setting. Line a baking sheet with layers of paper towels.
2. Peel the potatoes, cut to fit a food processor chute, and place in cold water to keep them from turning brown. Cut the onion in half. Using a grater attachment, grate all the potatoes and onion together. Transfer the mixture to a large bowl. Using the cutting blade, finely grind half of the mixture. Return to the bowl with the remaining grated potato and onion, and mix to combine. Alternatively, if grating by hand, coarsely grate half of the mixture and finely grate the other half, then combine the two mixtures in a large bowl.
3. Line a colander with a clean dish towel. Place the colander in a large bowl. Place the potato mixture in the lined colander. Squeeze the life out of the mixture to get the liquid out. It will be messy, but keep going until it is pretty dry, because too much liquid in the latke mixture spells greasy, icky, heavy, messy pancakes.
4. Empty the liquid from the large bowl. Place the potato mixture in the bowl and add the flour, eggs, salt, and pepper. Mix well.
5. Fill a cast-iron skillet with ¼ inch of oil. Heat the oil until a tiny bit of the mixture sizzles when dropped in. Maintain an oil level that is ¼ inch deep with a temperature of 325° to 350° F at all times.
6. Scoop ¼ cup of batter for each pancake, flatten to 4 inches in diameter, and fry over medium heat until nicely browned, 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. If the oil is not hot enough, the potatoes will absorb the oil and just be greasy; if the oil is too hot, the potatoes will be black on the outside and the inside will be raw—325° F is the right temperature.
7. Place the finished latkes on the paper towel–lined baking sheet. Place the sheet in the oven to keep warm while finishing up the other latkes.
8. Serve the latkes warm, topped with applesauce and/or sour cream.

Latke Variations

• Mixed Potato Latke: Replace the russet potatoes with a combination of Yukon Gold, red, sweet and purple potatoes (total 1360 grams/3 pounds).
• Mixed Root Vegetable Latkes: In addition to the three large russet potatoes, add no more than 45 grams (⅓ cup) of mixed shredded carrot, parsnip, and acorn or butternut squash.

Kasha with Mushrooms

By Chef Zissie


• 3 ½ cups kasha
• 4 ½ cups boiling water
• 1 ½ teaspoons salt pink Himalayan
• 3 onions, sliced
• 1 box mushrooms, sliced
• ¼ cup extra virgin olive oil
• ¼ cup Balsamic vinegar
• ¼ cup soy sauce
• 2 tablespoons silan date honey
• ¼ cup fresh thyme, stems removed


1. Add half the olive oil to a large pot and heat. Add the kasha, one teaspoon of salt, and mix. Add the boiling water, cover, and simmer for 12 minutes. Drain any excess water.
2. Add the remaining olive oil to a large skillet and sauté the onions for a couple of minutes. Add the remaining ingredients except the thyme and cook for 4 more minutes.
3. Add to kasha, mix well and add the fresh thyme. Salt to taste.