Noted food writer and bagel connoisseur Mimi Sheraton once wrote in The New York Times longingly about proper, old-fashioned New York bagels — small, dense beings with the perfect chew to their center and snap to their crust: “I remember them well…. Their like will not come this way again.” Three years later, bagels are…
Photogaph by Liza Schoenfein Blissful Sunday, thanks to Murray’s Sturgeon Shop on New York’s Upper West Side. The Eastern Nova is as buttery as ever, and sliced to translucent perfection by the inimitable Ira Goller. Liza Schoenfein is the food editor of the Forward. Contact her at [email protected].
1. The first Jews to set foot in North America arrived in New York as a group of 23 in 1654. 2. Congregation Shearith Israel, founded in New York in 1654, was the first synagogue in the colonies. It was the sole purveyor of kosher meat until 1813. 3. By the late 19th century, there…
This cream cheese beats the pants off Tofutti. Photograph by Hadas Margulies As a follow-up to my post on gluten-free vegan pumpkin bagels, I thought it was only fitting to share with you a whole new world of cream cheese: the raw, vegan one. I love raw foods, because no nutrients are lost in their…
Michael Harlan Turkell As a kid growing up on New York’s Upper East Side, I had appetizing envy. My West Side friends had Zabar’s, Murray’s Sturgeon Shop, and Barney Greengrass. Downtown, of course, there was Russ & Daughters. Sure, there were a few Jewish delis like P.J. Bernstein’s, and eventually fancier shops like Sable’s, but…
Avocados and burritos be warned: bagels (yes, bagels) are hitting Oakland by storm. In just the past two years, Oakland has seen four independent bagelries open their doors, to much success. And demand is only growing (these are the people, may I remind you, who waited for hours in the balmy rain this past March…
Bagels at Black Seed. Credit: Devra Ferst As we predicted around Hanukkah last year, 2014 is indeed the year of the bagel and hummus. This week, the web’s filled with bagel recommendations and a savory hummus bread pudding recipe — oh, and the trade secrets to Katz’s pastrami. Where to get your lox on: The…
We LOVE Yotam Ottolenghi (and hope you do too). He dishes on his favorite cookbooks. [Serious Eats] What makes a perfect bagel? Mary Ting Hyatt tries to answer the unanswerable. [The Kitchn] If that made you hungry, here’s where to get 10 of the best bagels in New York. [Village Voice] How to Throw the…
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