Lokshen kugel, or noodle pudding — whatever you call them, and whatever mixture of ingredients you use, these iconic European Jewish dishes are delicious. Dairy or pareve; sweet or savory; side dish, vegetarian main or dessert, they are served at congregational luncheons, brit mila and baby-naming ceremonies, Yom Kippur break-the-fasts, Sukkot dinners, and Hanukkah parties.
We will make two traditional recipes: one sweet with a classic American twist, and the other savory from an old family recipe.
Barry Kessler is a homemaker, teacher, and museum curator. Growing up in a traditional home where everyone was passionate about food, he absorbed the recipes, techniques, and stories that are integral to mainstream American Jewish identity and culture. In his classes, he shares these traditions in an engaging, participatory, and joyous way, especially geared to those new to the community or to the practice of making a Jewish home.
