A kugel should be cooked until the noodles are golden and crispy. It is made with wide egg noodles and never referred to as pasta.
Go to Recipe
|Hearty and delicious|
|Marc loved everything with|
Parmigiano Reggiano and garlic
|Marc thought he looked just like|
his grandpa Al.
|Escarole and Beans|
Delicious, nutritious and super versatile
|I made this with Conchigliette (small shells). The shells hold the soup like a bunch of little spoons.|
Ummmm.... soupy garlic, tomatoes beans and kale - ummmmmm..
|Chipirones a la plancha are one of my many favorite Spanish dishes|
|My friend for life, Rocio|
|My handsome nephew Eli Gabel-Frank|
|Addie and Harold Gabel|
with Bob, Kathy, Ted, Mike, Steve, George and Dan Gabel
|My first Tagine! I was a little nervous about it, but it turned out just great!|
|Dad and I in intense conversation|
|The horseradish root is a little funny |
|Keep the horseradish refrigerated in tightly closed glass jars. Plastic jars will absorb the smell |
and it won't go away easily.
|Marc Guidetti -my boy - at Grandma & Grandpa's house|
at about 2 1/2 years old. A real meatball soup loving kid!
|Frying Latkes in Dad's Skillet|
Al Frank's Potato Latkes
|Super Crispy Outside, Soft Inside|
|Hurricane Sandy Apple Crisp with Kashi Go Lean |
and Butter Pecan Ice Cream