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Noodle pudding- everyone has their own recipe, their own style, and everyone thinks theirs is the best. Guess what? So do I! Noodle pudding is usually a noodle casserole made of noodles and a sweet, creamy cheese mixture. There are hundreds of variations. Some people use cottage cheese, some use cream cheese, some like to  throw in raisins or pineapple...Then, of course, there are the toppings: corn flake crumbs, nuts, streusel...to name a few! I like to keep mine simple. I use a mixture of rich ricotta cheese and sour cream, and a touch of lemon zest. And as for topping, I think this is a perfect case of 'less is more'. The crunchy, browned noodles on top are the best part of it all, no bells and whistles needed. A great make-ahead dish to serve at a brunch or lunch (freezes perfectly well, fyi). Perfect for Yom Kippur break-fast as well. Give it a shot, and please, let me know what you think. Kim's Noodle Pudding  makes one 9x13" rectangular Pyrex 1 and 1/2 bags of m...

I've received many emails requesting Rosh Hashana (Jewish New Year) dessert recipes. This time of year, I love baking with apples and honey (traditionally, apples and honey symbolize the sweetness of the new year.) But, if you ask me, when it comes to apple desserts, I always think that less is more. Instead of concealing the apple, I prefer to showcase it. And, I never tried a Martha Stewart recipe I didn't love. So, why not go the old fashioned route and just bake the apples?  Here's a wonderfully simple Martha recipe- if you like pecans, chop them up and add them into the mix. And if you want to make recipe non-dairy, replace the butter with margarine. Baked Apples serves 4 1/4 cup (1/2 stick) unsalted butter, softened 1/3 cup packed light-brown sugar 1/3 cup old-fashioned rolled oats 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 4 medium Rome Beauty apples, skin peeled in a spiral Preheat oven to 375 degrees. Stir together butter, brown sugar...

Just came across this simple but brilliant idea for baking challah this time of year in the L.A Times. Follow your favorite challah recipe ( I recommend my favorite one:  http://kimkushnercuisine.blogspot.com/search?q=challah Braid in the shape of a tight circle, with an opening just big enough to fit a little bowl or jar of honey. Once your challahs are baked and cooled, place the little bowl or jar of honey in the center and serve...I love it. If you're feeling very creative, try making individual challah rolls and braiding them into small circles leaving opening in the center just big enough to fit individual sized honey dishes...really cute using mini honey jars, like these: A really sweet idea for a beautiful table setting. 

Summer is over. Time to get back to life... Time to get back into the kitchen and start cooking. Time to plan in advance and start preparing gourmet meals for your family and friends. Most of us don't have the time or the energy, right? Right. So, here's an idea for a quick, delectable, sophisticated dinner you can prepare in no time. Hazelnut Crumb Fillet of Sole. So good. Try cooking Fillet of Sole- it is such a mild, delicate fish that is readily available. It comes in different varieties: grey sole, lemon sole- they will all work well.  I make the most amazingly perfect crumb topping by grinding together roasted hazelnuts and corn flake crumbs ( I usually triple the crumb recipe and keep it in a little baggie in my pantry, always comes in handy whenever I need any type of breadcrumb!)  I sprinkle this delicious topping over the fillets that have been lightly brushed with a sweet glaze. Then simply bake in the oven for about 15 minutes- c'est tout! Serve with pasta and a...