Name: Noodle Kugel
Yield: 10–12 servings
Ingredients: 12 oz. extra-wide egg noodles; 2 tsp. kosher salt, plus more; ½ cup (1 stick) unsalted butter, plus more for pan; 8 large eggs; ½ cup sugar; 1 lb. full-fat cottage cheese; 1 lb. full-fat sour cream; 2 tsp. vanilla extract; 1 tsp. ground cinnamon

Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova

After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

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