In December, the Toronto Star ran a long feature on Motti Sorek’s “transcendent” soufganiyot at Haymishe Bagel Shop, the popular north Toronto shop he and wife Bracha have owned for 30 years. Yesterday, the Star reported on Haymishe again — but in more somber circumstances. The bakery was destroyed by a fire that started Sunday…
Last week, a new bagelry made a bold move. A few doors east of the Frank Bruni-approved 72nd Street Bagel on New York’s Upper West Side, Simit and Smith, a shop offering thin Turkish-style bagels called simits, opened its doors. The company launched its first of 20 stores the same week as a popular article…
East-coast transplants are elevating the Bay Area bagel. [New York Times] Check out a menu preview (with schmaltz and rye noodles!) for much-anticipated Ivan Ramen, coming to the Lower East Side from Jewish ramen whiz Ivan Orkin. [Eater] You can certainly get your fill of best-of lists this time of year. Top dishes of 2012…
There’s a new cookbook about shmaltz! (More details to come soon on JCarrot.) In the meantime check out this first look. [Eater] Brisketlab. We really live in a wonderful world, when places like this exist. [Serious Eats] Eight desserts for eight nights of Hanukkah. Personally, we love the marshmallow dreidels. [Serious Eats Some seriously wacky…
For a bagel purist, the thought of a bagel burger is far from appetizing. Cream cheese, lox, fried eggs, and sometimes deli meat belong between two halves of a sliced bagel—but not a ground beef patty. But if McDonald’s were to ever introduce a bagel burger, it would have to do so in New York,…
The humble bagel is a staple of Western Jewish culture, but what most of us know about it amounts to little more than a shmear. After all, bagels are generally something we buy, not bake. This makes the bagel ideal for a hands-on workshop, especially at a restaurant-bakery called Spread Bagelry, one of the few…
The future of the New York bagel is looking up thanks to efforts by Mile End and Russ and Daughters. [New York Magazine] Panzanella — a bread and tomato salad — is a favorite summer food. Here, it’s given a Jewish twist — pastrami and rye panzanella. [Epicurious] If you would rather have your pastrami…
My last day in London, after a gloriously fattening week of Eccles cakes and Bakewell tarts, was a Sunday. Because it was a Sunday, I naturally required a bagel, per tradition. Having left for my summer European excursion as an Upper West Sider, I’ll admit that my initial reaction to nearly all of the bagels…
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