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pasta & potatoes

New Potato Salad

Recipe by Tanya Tolchin

New Potato Salad

New potatoes—those dug just a few days before cooking—are a whole different story than the usual varieties you find at the supermarket. They are full of moisture and will cook up very fast. Poke often while boiling, as they will soften faster than you expect.

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Double-Baked Potatoes with Horseradish and Cheddar

Recipe by Julia Turshen

Double-Baked Potatoes with Horseradish and Cheddar

When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do

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Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

Recipe by Nava Atlas

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!

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Cacio e Pepe

Recipe by Mikey Fabian

<em>Cacio e Pepe</em>

There’s nothing like homemade pasta, but if it’s too much work, you can use a box of spaghetti for this recipe. If you go that route, cook the pasta according to the instructions on the package, minus one minute. Prepare the sauce while the pasta is in the water.

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Vegan Sweet Noodle Kugel

Recipe by Sarah Newman

Vegan Sweet Noodle Kugel

Eating less meat and dairy, or even being fully vegan, does not mean forsaking all of one’s favorite Shabbat and holiday dishes. We pass down and make family recipes because such dishes are integral to our memories and experiences. Recipes evolve and change through generations. Cuisine is the food of a culture, and if Jews

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Chef Danny Lee’s Potato Kugel Dumplings

Recipe by Danny Lee

Chef Danny Lee’s Potato Kugel Dumplings

From Laura Kumin: ChiKo chef Danny Lee is a whiz with noodles and dumplings, but had never made kugel before he was asked to compete in Tzedek DC’s celebrity chef kugel cook-off held in September. This is what he came up with, and it won the judges’ decision for the event. This is a fun

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Chef Alex Levin’s Savta’s Kugel

Recipe by Alex Levin

Chef Alex Levin’s Savta’s Kugel

From Laura Kumin: Rich-tasting and not too sweet, this is the noodle pudding that chef Alex Levin’s grandmother made for several Jewish holidays as well as Sunday brunches. He tweaked the recipe and won Tzedek DC’s first celebrity chef kugel cook-off on Sept. 25. Notes: This will fit in a 9-by-13-inch baking dish (see the

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Gamja jeon (Korean Potato Pancakes)

Recipe by Sherry Schweitzer

<i>Gamja jeon</i> (Korean Potato Pancakes)

Raised in a traditional Korean household, my neighbor Rachel married a Jewish man, and their two girls were raised Jewish. Our families have eaten together often, including many dinners of traditional Korean or Jewish food. This year, I asked Rachel if she had ever made Korean latkes. Last year she sent me a recipe for

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Early Winter Potato and Greens Gratin

Recipe by Joshua Rosenstein

Early Winter Potato and Greens Gratin

It’s not a shockingly new revelation that heavy cream and thin slices of potatoes bake up to be pretty delicious. While traditional gratin recipes tend to stick to gruyere and thyme as the appropriate seasonings, I like to throw in some seasonal greens along with a little bit of sage and nutmeg to really make the

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