Kugels with a Conscience

Kugels with a conscience
By FAYE LEVY

Pairing pasta with vegetables has long been popular in the Jewish kitchen. Noodles with cabbage is a Hungarian specialty. In the homes of Italian Jews, artichokes sauteed in olive oil embellish thin tagliolini, wrote Edda Servi Machlin in Classic Italian Jewish Cooking. With a little creativity, it's easy to turn such dishes into kugels. More

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