This gallery collects 10 classic New York recipes—including cocktails and from breakfast through dessert—perfect for any ...

good old New York City tap water. Bialys – traditional ones with onions or garlic and Mediterranean variations such as olive and sundried tomato – are sold in Kossar’s alongside their more famous ...

The age-old debate continues. Credit...Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes Becky Hughes ate more than 70 bagels from 36 shops to report this article.

Ah, the bagel. A humble ring-shaped bread with immigrant roots that has conquered America to become its breakfast champion. From its inception in Jewish ... first time in New York City in 2016 ...

Baker Francesca Goldhill shares how Bagels + Schmear was born, after she spotted a gap in the UK market. Now she sells ...

The bagel may or may not have been invented by Germans living in Poland in the 14th century, but here, it’s associated with Jewish American cuisine, as well as serving as one of the city’s ...

He ran a bagel shop on Long Island for 17 years before opening his own in Utica in 2016. Nearly a decade later, his bagels ...

All three businesses were founded by East Coast Jewish transplants and pride themselves on serving authentic New York bagels made from family recipes passed down for generations. While each ...

A Montreal food tour compels this New Yorker to reflect on Jewish ... bagel shops, St-Viateur and Fairmount. Both serve bagels that are boiled in honey water, making them much sweeter than their ...

Every New Yorker has their favorite pizza spot, their favorite bagel spot and their favorite deli. And notable Kantonah, New ...

Bagels were a popular street food among the working-class in Poland before they made their way to the U.S. Try these Treasure ...