Mixing Bowl: Best Egg Creams, Smoked Meat How-to

Taim, our favorite falafel shop in New York, is getting a second location. [Grubstreet

A how to guide for how to make Montreal-style smoked meat. Mmmm, our mouths are watering. [Serious Eats]

A restaurant in Lviv, Ukraine touts itself as a “Jewish themed” dinning experiences where hats with peyes are given to its guests, chopped liver is served and diners are asked to haggle over the price. This is perhaps the strangest and one of the more disturbing interpretations of Jewish food we’ve heard about. [Tablet]

The 10 best egg creams in New York. [The Daily Meal]

What’s going on with the farm bill at the moment? [The Kitchn]

Kitchen Colloquia: The origin of the phrase “The Best Thing Sliced Bread.” [The Atlantic]

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Mixing Bowl: Best Egg Creams, Smoked Meat How-to

Thank you!

This article has been sent!