Anna Harris

Food was always at the center of every holiday in my family growing up. Gathering at the big table with delicious home-made dishes meant warmth, comfort and love. One of my favorite meals during jewish high holidays was a kugel. More often served sweet (typically with raisins), it’s been a mainstay, except I always wished it was salty rather than sweet. Starting with my grandma’s base recipe, I added a few ingredients and took some away, and the result is this scrumptious kugel. Wide egg noodles with the softness of cottage cheese and sour cream, the zesty kick of the cooked onions and paprika and the crunch of parmesan on top.