Upper West Siders practically sat shiva when the beleaguered H & H Bagels shuttered its iconic West 80th Street store in July. But round baked goods may rise again in those cold, dormant ovens. DNAInfo reported today that Queens-based Davidovich Bakery, which bills itself as “the only manufacturer in the world that makes hand-rolled kettle-boiled…
Comedian Judy Gold is following in the footsteps of Henny Youngman and Woody Allen, with a Carnegie Deli sandwich named in her honor. Gold, who’s starring in the one-woman, off-broadway show “The Judy Show: My Life as a Sitcom,” provided inspiration for the Gold E. Lox (get it?) — a bagel with cream cheese, lox,…
It may be hard to believe that for some bagel lovers, New York bagels are not the be all and end all. Not everyone may know it, but Montreal is a big bagel town, too. And now some U.S. cities — New York, included — are serving Montreal bagels on their turf. “My folks are…
The sign is gone at the legendary H & H bagel shop at West 80th and Broadway. A TV truck with its long-prong antenna is parked out front. On the sidewalk, people pull their smart phones up to eye level and snap away. Today is reportedly the last day of the Upper West Side bagel…
Deli bagels are for toasting and spreading with cream cheese. Fresh supermarket bagels are for lox. Lender’s bagels are for when you’re traveling and desperate. Only H&H’s bagels are for eating hot and plain — crisp on the outside and a little doughy inside. And though this bagel is as essential to Manhattan’s Upper West…
Once you’ve made JCarrot writer Blair Nosan’s cream cheese, try making the bagels to go with the schemear, Serious Eats shows us how. Three mega-chefs (Susan Feniger, Suzanne Tracht and Nancy Silverton) cooked for 100th anniversary of the Jewish Federation of Greater Los Angeles and shared how being Jewish relates to their cooking, the Daily…
I’ve been basking in the glory of a vibrant Jewish food community since moving to Detroit in 2009. From bountiful shabbat potlucks, heated debates about the role of urban agriculture, and teaching Jewish “Farm to Fork” curricula in suburban Jewish institutions, my friends and I have been busy. Despite of all the excitement, there has…
For Sarah Karnasiewicz of the LA Times, borscht is “my family’s edible valentine,” she shares her ode to the dish and several recipes for varieties including spiced mushroom borscht and a white borscht. Gearing up for Passover, Epicurious wants to know, is “Matzoh, Better Plain or Dressed Up?” In Florida noted chef Michael Baum is…
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