It’s National Bagels & Lox Day, and to celebrate this chewy, briny match made in heaven, we’d like to spotlight the many ways in which these two complementary foods can be enjoyed. You can make a bagel sandwich with cream cheese and lox, of course, but, as with so many of our favorite Jewish foods, the possibilities are endless!
This post is sponsored by the Jewish National Fund.
Chicago has always been teeming with Jewish and kosher-style delicatessens and restaurants–you”ll probably recognize some of these if you live there or grew up there. Some of the best noshings are had at old-school delis, or new delis and diners that are nostalgic for the past. There’s also a kosher diner, and a unique kosher butcher that makes the best sausages and hot dogs in town. These places serve up not only classic deli fair, but also several sandwiches, hot dogs, and burgers completely unique to Chicago.
If you’ve ever tried to make “real” chocolate mousse, it can be finicky. The eggs must be just the right temperature and the folding technique must be spot-on. You won’t find any of those difficult directions in this recipe. Basically, you dump everything into the food processor and blend.
I know there are some Nutella haters out there, but I think we can all agree those people are nuts. Ha, get it?! Anyways, I am a firm believer that Nutella is the perfect food and it goes on just about anything. Pair it with fruit, top some toast with it or add it to your favorite Jewish baked goods.
I grew up going to Rein’s Deli outside of Hartford, Connecticut — almost exactly halfway between my home in Massachusetts and my grandmother’s house in New York. Stopping at Rein’s on a road trip was sometimes a treat but often a necessity for my parents (my sister, Jenny, and I were usually fighting loudly in the back seat). I remember liking the barrel of pickles, the endless menu, and the enormous, messy sandwiches at Rein’s. My dad always got the tongue sandwich with Swiss and I always got a kosher frank (no kraut). As I got older and my tastes evolved, I occasionally branched out to egg salad or a Reuben (or a Rachael, if I was feeling especially risqué).
Ina Garten’s birthday is today, and we can’t think of any better way to celebrate our favorite celebrity chef than by cooking some of her classic Jewish recipes. No TV personality and cookbook writer has a more fun-loving, yet expert-graceful approach as Ina, whose books (Cooking For Jeffrey and Barefoot Contessa Foolproof: Recipes You Can Trust, to name a few) are infused with as many practical cooking tips as touching anecdotes.
Every year, my husband and I switch between hosting New Year’s Eve, and the Super Bowl. This year, we got the Super Bowl.