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Feasting on holy food during Rosh Hashana
Jewish cooks stir up kugel for tradition
Marilyn Groden slices a piece of her dairy-free noodle kugel with pecan strusel topping Aug. 31 at her home in Akron, Ohio.
Perhaps the only thing more comforting than a steaming bowl of chicken soup on the Jewish table is a warm noodle kugel. With the start of the high holy days, cooks in the Jewish community will take out family recipes and make their favorites for upcoming celebrations. Kugel comes in many forms, but perhaps the most well-known is the noodle kugel, typically egg noodles baked with mild cheese, butter and eggs in a pudding dish.