A Surprisingly Sweet Noodle Dish for the Holidays
Sierra Tishgart, the co-founder of the colorful new cookware brand Great Jones, shares her family’s recipe for crunchy-but-creamy kugel.
'In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.
When the New York-based cookware brand Great Jones launched in November, it sold what had been projected as a month’s worth of pots and pans in the first two days. . .
As Tishgart entered the holiday season, she began using her line’s Deep Cut — a cross between a skillet and a sauté pan — to make her mother’s kugel, the Jewish noodle casserole she ate every year as a girl growing up in Philadelphia. “There’s a cup of sugar in the recipe,” Tishgart says. “When she put it down on the table, whether it was for Thanksgiving or a Hanukkah meal, it was always part of the savory course. As a kid, it was the best thing ever because it was like getting to eat dessert before dessert.”
The recipe has been in the family for 40 years; you’ll know you’ve made it right if your kugel comes out of the oven with crispy edges. “It’s both creamy and crunchy,” Tishgart says, entering a kind of Proustian trance. “You could totally eat it with a spoon.”
Sierra Tishgart’s Noodle Kugel
½ pound medium egg noodles
4 eggs
1 cup sugar
1 large can evaporated milk
2 cups whole milk
¾ pound room-temperature cream cheese
¾ cup golden raisins
Cinnamon (a few sprinkles to taste)
1. Cook noodles al dente and set aside.
2. Mix together cream cheese and sugar, using an electric mixer (or some muscle). Add eggs and milks and continue mixing.
3. Place noodles in a 10.5-inch ovenproof deep sauté pan or casserole dish. Add liquid mixture. Add raisins and gently push down below surface of liquid. Refrigerate casserole for a few hours or overnight before baking.
4. Bake for about 1 hour in preheated oven at 350 degrees. Remove from oven and sprinkle with cinnamon before serving.
https://www.nytimes.com/2018/12/05/t-magazine/noodle-kugel-recipe-sierra-tishgart.html?
= new reply since forum marked as read
Any chance you’d be up for sharing that recipe? My mom - who turns 94 this week - loves cherries, that’d be fun to try out. 
[Imperial Sugar Co.]
[link:https://www.imperialsugar.com/recipes/cherry-noodle-kugel|
Only thing I don't do the cinnamon/sugar.
**The other important ingredient is cherry pie filling! Not dried cherries.**
A can of red cherry pie filling. Remove the cherries with a scant amount of the filling (sauce) part. Incorporate the cherries gently folding them in the noodle mixture. So you distribute them somewhat evenly. Just dumping the whole can in and mixing it all will change the consistency of the pudding!
Buttered/or butter blend cornflakes atop.
Test it for making sure it is baked fully.
The website sez 'served as dessert, but you can make it your main course' as we are wont to do!😄😋
I add a little almond and vanilla extracts and stir a bit of cinnamon in with the sour cream cottage cheese mixture. I pre-soak the raisins in rum overnight 
I wish I knew of a delicious quality cherry pie filling... do you? (on edit, I will probably try it with frozen cherries simmered with a little sugar)
Thanks!
