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…
Is there actually something in the water that makes the classic chew of a New York Bagel the best, or is it all just bragging? [Smithsonian Food & Think] The world’s first kosher 7-Eleven in Monsey, N.Y. is now serving up Slurpees, snacks, and specialty hot dogs, cooked on a rabbi-blessed grill with a convenient…
Among the many things I’d resigned myself to leaving behind when my wife and I moved to Alaska from New York City — family and friends, Yankee Stadium, never having to drive — bagels topped the list. And I don’t mean the fluffy, soft roll-with-a-hole available at every Starbucks on earth. I’m talking about a…
Two hundred years ago, famed philosopher Hegel wrote “The Science of Logic.” Sixteen decades later, Hall of Famer Ted Williams penned “The Science of Hitting.” Are we now ready for “The Science of Bagels”? Dan Graf is. While the 27-year-old resident of Oakland, Calif., hasn’t written a book (yet), he definitely is trying to re-write…
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