Bagels
The Latest
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Food Mourning the Closing of H&H, the Quintessential New York Bagel Shop
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…
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Food Mixing Bowl: Mexican Falafel, MObama’s Book, Rabbi Mints
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…
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Food Bagels and the Perfect (Homemade) Schmear
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…
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Food Mixing Bowl: How Do You Take Your Matzo?; For the Love of Borscht; Bagel Debates
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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The Schmooze Bagels and Pigskin
They don’t look that appetizing in photos. But Brooklyn Borough President Marty Markowitz swears that green bagels from a Canarsie bakery taste like “heaven” with a little butter or cream cheese. It’s a good thing Markowitz has a taste for the emerald-colored dough rings; Brooklyn’s Bell Bakery is producing a million of them to cheer…
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Food Mixing Bowl: Sam Sifton’s Treyf Recommendations; Cooking Mag for Kids; Israel’s Beer Expo
If you were inspired by Rachel Khan-Troster’s blog on teaching kids to cook, check out the Kitchn’s post about Ingredients, a new cooking magazine for kids. New York Times Dining Critic Sam Sifton fields a reader’s question of where she should take her kosher-keeping boyfriend for an intensely treyf meal and dubs famous Jewish cookbook…
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Food Mixing Bowl: New Year’s Dinner in Israel, New York’s Best Bagel and OU Lawsuits
The Orthodox Union and other kosher agencies are fighting lawsuits against companies that falsely use their name and certification, the Wall Street Journal reports. What’s the best bagel in New York City? Midtown Lunch attempts to answer the age-old question. Like many passionate foodies, Sarah Melamed of Israeli blog Food Bridge loves outdoor markets. This…
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The Schmooze Pizza, Bagels and ‘Brooklynized’ Water — Oh My!
Any bagel connoisseur knows that the secret to a delicious New York City bagel is a highly-sought after ingredient: local tap water. In the summer of 2009, Gothamist broke the story that a south Florida company, The Original Brooklyn Water Bagel Company, designed a water filtration system with the goal of replicating the taste of…
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In Case You Missed It
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Yiddish ווידעאָ: היסטאָריקערין וויווי לאַקס באַשרײַבט געשיכטע פֿון לאָנדאָנער ייִדישער פּרעסעVIDEO: Historian Vivi Laks tells history of the London Yiddish Press
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