Jewish Cuisine

Latke Battle: Russet Versus Yukon Gold

My brother came over for lunch today and brought by the makings of a wonderful latke feast.

We didn't have latkes. By the time we got through with the rest of the food, we were far too full. He kindly left me with potatoes, oil, sour cream, applesauce, and everything else I needed on the condition that I blog about which type of potato was better for latkes: russet or Yukon Gold. He left me with plenty of both.

Caramelized Onion Kugel

Growing up, one of my favorite holiday dishes was my great-grandmother's noodle kugel. Kugel is one of those things that has a wide variety of meanings - it roughly translates as pudding or casserole. In my family's case, noodle kugel was a sweet baked dish composed of egg noodles loaded with cream cheese, sour cream, eggs, and pineapples. It is one of the family recipes that I got from my grandfather, though I know that the version that he gave me was changed a bit. Like me, he was a tinkerer with food.

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