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"I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!"

Ingredients: fresh ground pepper, potato starch...

"I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious."

Ingredients: dry yeast, egg yolks, eggs...

"I had this at a friend's house and when we got home, my husband insisted that I call her to get the recipe - so I did."

Ingredients: cinnamon, eggs...

"Easy to make and it's the "Jewish penicillin" for anyone who isn't feeling well."

Ingredients: salt & freshly ground black pepper, eggs...

"This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of..."

Ingredients: dill, lemons, potatoes...

"A relatively easy dish to create, perfect for a cold winter day, or just a big bowl for the kids. In my house, apart from having this every Shabbat, it's also the Jewish Penicillin we rely on.
From my house to yours, with love."

Ingredients: cheesecloth, dill...

"This is a sweet little dessert/snack from Jewish Cooking!"

Ingredients: creamy peanut butter, Crispix cereal...

"Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful.
Don't be suprized if people beg you for the recipe."

Ingredients: eggs, potatoes, sour cream...

"I've seen a number of broccoli kugel recipes which are quick and easy, but I always had unsatisfactory results with them (broccoli always came out hard and dry on top). This one takes a bit more prep time, but the results are delicious. It's adapted from a recipe by Giora Shimoni."

Ingredients: eggs, chicken soup powder...

"This is the recipe I have been using since the early 70's. I make it in my KA stand mixer now and let it rise in my proofing oven. Ahh, modern conveniences! I use real eggs, whole milk and unsalted butter. I crumble some saffron threads into the milk and the dough comes out a warm eggy color. There is no such thing as leftover Challah in this..."

Ingredients: egg yolks, eggs, warm water...

"From The Jewish American Kitchen by Raymond Sokolov. I usually put my own twist on recipes I read, but not here - I never deviated from this recipe as turns out perfect each and every time. They can be frozen, either before or after frying. If they have been fried, defrost them before reheating in a 325 degree oven for about 20 minutes. These are perfect..."

Ingredients: cream cheese, farmer cheese...

"Passover cookies. From Busy Cooks, @about.com
Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)"

Ingredients: egg whites, sweetened flaked coconut...

"In a rush to have an extra side dish for guests, and not many ingredients at home, I came up with this yummy creation. 5 minutes prep time, 45min cook time, and super low in calories and fat - this can't be beat! Tastes light and lovely! Like all Kugels, this should freeze well, but whoever has leftovers to freeze?"

Ingredients: egg whites, eggs...

"This has become something of a sensation in my neighborhood. There is not a family that does not make it and there is never a slice left over. It wins points for taste and ease of preparation"

Ingredients: eggs, margarine, mayonnaise...