The kugel is an amazingly versatile dish and a staple in Jewish cuisine. There are dessert kugels, main dish kugels, breakfast kugels and side dish kugels, which can all be diary, meat or parve, depending on the ingredients available to and the creativity of the cook. At every social or family function, there's bound to be a kugel or two on the table.

The kugel, which is German for "ball," first got its start among the early Rhineland Jews as a dumpling-like pudding of flour or bread that was placed in the center of cholent, the traditional Sabbath stew, to slowly simmer and bake overnight. Over time, the puddings were given their own small pot, which was placed inside the cholent pot. Eventually, the term kugel came to refer to any baked pudding.

Today, kugels are made with noodles, potatoes, rice, matzah and even vegetables. In the United States, the best known of these Jewish puddings is the lokshen (Yiddish for "noodle") kugel. Noodle kugels are primarily made of egg noodles (although other pastas can be used) and eggs to bind the pudding together. After that, however, just about anything goes.

Dessert noodle kugels often combine sugar, fruits, nuts, raisins and cinnamon and other spices. The addition of cheese, sour cream or yogurt makes delicious diary noodle kugels, to which are added onions, vegetables and spices. Meat main dish noodle kugels are popular because the noodles, eggs, vegetables and meat create a tasty and complete meal in themselves.

Almost as well-known as the noodle kugel is the potato kugel—a golden brown pudding, moist on the inside, that's a favorite at holidays. Potato kugels are made with either grated or mashed potatoes and eggs to bind the pudding. Onions are often added, although a wide variety of vegetables—from leeks to mushrooms— and an array of seasonings—from nutmeg to chili powder—make for an astounding variety.

The longevity of the kugel owes much to its versatility. But the kugel is popular among cooks for another reason—it is very easy to make! Even the busiest cooks can mix together noodles, eggs and seasonings and bake them to a crusty, golden brown. In addition, kugels can be made ahead and reheated. As an easy, inexpensive dish to feed a large crowd, they can't be beat!

Try some of our savory and sweet kugel recipes, and in no time, you'll be whipping up sumptuous kugels like a pro!

• Almond Noodle Kugel
• Apple Matzah Kugel
• Apple Matzah Kugel #2
• Basic Noodle Kugel
• Carrot Kugel
• Cheesy Noodle Kugel (Sweet)
• Dried Fruit Noodle Kugel
• Grandma Lieberman's Kugel
• Matzo Cheese Kugel
• Matzoh Kugel
• Microwave Sweet Kugel
• Pecan Kugel
• Pineapple Noodle Kugel
• Potato Kugel
• Potato Kugel #2
• Sweet Cheese Noodle Kugel