Bagels
The Latest
-
Food Mixing Bowl: Kosher 7-Eleven, Babka Love
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…
-
News A (Really) Frozen Bagel
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…
-
Food The Bagel, Perfected by Science
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…
-
Food New York’s Bagel Wars Continue
Updated Wednesday at 1:45pm When the Forward reported in January that H&H Bagels was evicted from its iconic West 46th Street bakery — a move that followed the closing of its Upper West Side storefront — it looked like curtains for the beloved purveyor of doughy discs. New York bagel lovers mourned the closing like…
-
Food Mixing Bowl: ‘Perfect’ Bagel; Kosher Supper Club
What’s it like to run an underground kosher supper club and speakeasy? Itta Werdiger Roth, founder of The Hester, shares her story [Jewess With Attitude] A look into one of Israel’s largest challah bakeries. [The Kitchn] …and Israel’s largest hummus factory. [Serious Eats] Twenty-seven-year-old former genetics student Dan Graf is using science to build the…
-
Food Mixing Bowl: Israeli Caviar; Kosher Wines in Napa
Some of the world’s finest caviar is coming from a kibbutz in Northern Israel. Who knew? [NPR] The owners of Schmendrick’s bagels are sharing their story and secrets of opening an artisanal bagel company. Last week we shared wtih you the beginning of their story, now, check out part 2 of the doughy tale. [Serious…
-
Food Mixing Bowl: Lox Redux, Matzo Making, Seder at Sea
Ever wondered how Manischewitz makes all that matzo? Check out this video to see how. [JTA] If you’ve never prepared a Seder, or the whole idea intimidates you, check out Joan Nathan’s perfect day by day guide for throwing the perfect Seder. [New York Times] A fantastic recipe for Skillet-Baked Eggs with Spinach, Yogurt, and…
-
Food Baked by Yael Brings Bagels, Rugelach to D.C.
Yael Krigman arrived at our interview with a bag of frozen chocolate rugelach in hand. Well, almost frozen. “People are always asking me if my products freeze well,” she explained. “I figured I should find out.” This sort of diligence is the norm for Krigman, 30, who started Baked by Yael, which specializes in bagels…
Most Popular
In Case You Missed It
-
Looking Forward A handcrafted Torah ark perished in the California wildfires. Another was searching for a new home.
-
Opinion This German word explains Trump’s authoritarian impulses — and Hitler’s rise to power
-
Opinion I’m a Zionist Democrat. Mamdani has me asking if I must choose between my ideals and identity
-
Fast Forward A cholent crisis? Rabbi’s ruling against Shabbat stew on Thursday nights briefly roils Israel
-
Shop the Forward Store
100% of profits support our journalism
