The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture.
It doesn’t get much easier than this, and, if you have sealed your heavy duty foil tightly, your pan won’t get dirty and can go right back into the cabinet after cooking!
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
There is a moment during the N'ilah service on Yom Kippur that stays with me, always. I want to say that it haunts me, but that's really not the right image. It's more a flooding, a rushing-out-and-rushing-in-at-the-exact-same-moment kind of thing.