A friend requested my potato kugel recipe. For those who don't know, kugel is a baked Jewish casserole with many variations. The recipe I use is this one. Use a lasagna pan and it will turn out just thick enough to be creamy on the inside while the outside becomes brown and crispy. It has a nice zing to it when you add fresh ground pepper, and it freezes well. It's meant to be a side dish for dinner, but it makes a perfect breakfast food, too.
When Manischewitz starts making its kosher-for-passover potato-based egg noodles (only available near Passover time) I will stock up on them and work on a gluten-free noodle kugel recipe... Which is one of the foods I'm missing the most.