When the French make noodle kugel, it is more delicate and savory than the rich, creamy confections that Americans know. This nudel schaleth or pudding is derived from the Sabbath pudding baked in the oven overnight. Here is where linguistic immigration gets all mixed up—some call it noodle schaleth, others noodle kugel.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.