If you can't get enough Root Vegetable Tzimmes or Challah Honey Bread Pudding from our January/February New Jewish Deli Cuisine story, wait until you try these. Two delicious delis have graciously shared with us their recipes for popular menu items, so if you can't get to New York City or San Francisco, you can make these comfort-food classics at home:


Fried Noodle Kugel from Wise Sons Jewish Delicatessen in San Francisco, CA

MAKES ¼ pan of kugel = 1 dozen fritters

PREP 30 min

COOK 5-10 min

Cold leftover noodle kugel (see below for recipe)

2 qts. vegetable oil, for frying

1 cup flour

1 tsp. potato starch

¼ tsp. salt

1 egg yolk

1 ¼ cups seltzer water, chilled

Maple syrup, warmed, for serving

Maldon sea salt, for serving

1. Squeeze a 1 tbsp. portion of cold kugel to form a tight ball. Repeat with remaining leftover kugel. Place balls on a baking sheet and refrigerate until ready to fry.

2. In a large, heavy-bottomed pot heat the oil over medium-high heat, until a deep-fry thermometer reads 350 degrees. Meanwhile, in a medium bowl, whisk the flour, potato starch and salt. Stir in the yolk and half of the seltzer to make a thick batter. Gently stir in the remaining seltzer.

3. Using tongs or a slotted spoon, dunk kugel balls into the batter and carefully transfer the hot oil, one by one, working in batches if necessary. Fry, using the tongs to gently move the balls if they are sticking to one another or the bottom of the pot, until golden, about 3 minutes. Transfer to paper towels to drain. Serve with a drizzle of warm maple syrup and a sprinkling of sea salt.

Wise Sons Noodle Kugel


PREP 1 hour plus 1 hour rest

COOK 45 minutes

2 2/3 cups cottage cheese

2 cups sour cream

2 cups whole milk

1 1/3 cups plain, whole milk yogurt

1 cup orange juice

6 eggs

1 tbsp. pure vanilla extract

1 3/4 cups granulated sugar

1 1/2 cups raisins

8 cups wide egg noodles

1 stick butter

3 cups corn flakes

3/4 cup light brown sugar

1. Grease a 15x19-inch baking dish. In a food processor, puree the cottage cheese until smooth. Transfer to a large bowl and whisk in the sour cream, milk, yogurt, orange juice, eggs, vanilla, sugar and raisins.

2. In a large pot of boiling salted water, cook the noodles according to package directions, until just past al dente. Drain and rinse under cold water until cool. Transfer the noodles to the prepared baking dish and pour 8 cups of the filling mixture over top. Cover with plastic wrap and refrigerate for 1 hour or overnight.

3. Preheat the oven to 350º. In a large bowl, crush the cornflakes until crumbled into pieces no larger than a grain of rice. Meanwhile, in a small saucepot, melt the butter over medium heat. Stir in the brown sugar until dissolved, about 2 minutes. Pour the mixture over the crushed cornflakes and stir gently to coat. Cover kugel evenly with cornflake topping and bake for 45 minutes or until top is browned and kugel is set in the center. Serve hot or cool completely, then refrigerate.

Smoked Whitefish Salad with Horseradish Cream from Mile End Delicatessen in New York City



8 oz. boneless smoked trout or other white fish

I sour pickle, finely diced

1 large rib celery, peeled and finely diced

1 small red onion, finely diced

3 scallions, thinly sliced

3 tbsp. chopped fresh dill

2 tbsp. fresh lemon juice

2 tbsp. EVOO

½ cup coarsely chopped fresh celery leaves

½ cup drained prepared horseradish in beet juice

½ cup crème fraiche

4 to 6 bagels, split, for serving

Plain cream cheese, for serving

1. Peel the skin off the trout and flake the flesh into a medium bowl. Add the pickle, celery, onion, scallion and dill and toss well. Drizzle the lemon juice and oil on top, season with the pepper and toss well. Refrigerate until ready to serve (up to 2 hours).

2. In a small bowl, stir together the horseradish and crème fraiche. Add the celery leaves to the smoked fish mixture. Spread bagel halves with cream cheese, spoon on some of the smoked fish and drizzle with the horseradish cream.