Hot Moroccan harira soup beats cold fish for Yom Kippur breakfast
This avant garde dessert is exactly what your father wants to eat this Father’s Day.
Nova Scotia lox and egg scramble. A toasted poppyseed bagel. A pot of black coffee and a glass of orange juice.
Alvin Lee Smalls has been baking exquisite rugelach in Harlem for more than 50 years.
By boiling the dough rings before baking them, these homemade bagels come out crunchy on the outside and soft on the inside.
On Ivanka’s Instagram feed, at least, it appeared to be just another perfectly blissful day in the Kushner house as Jared testified before Congress.
For Shaya’s chef de cuisine, the most important meal of the day for Wonder Woman is breakfast.
This whole trip is basically a food lover’s paradise, but this morning’s adventure was a highlight. We began the day with a tour of Levinsky Market, a glorious strip of food stalls, guided by Gil Hovav, the wildly knowledgeable and entertaining Israeli food writer and TV host, who is a friend of the bride. (He was stopped along the way by several locals who approached asking to take selfies with him.)
On her first day on vacation in Tel Aviv, our food editor starts the day with a classic Israeli breakfast dish — and a shot of arak.
This sublime cake is smothered in fruit and half-melted cinnamon sugar, making it melt-in-your-mouth creamy and not too sweet.