The perfect Sunday nosh: A short history of the bagel
. In an age when allegedly edible breadstuffs that my grandmother would have barely recognized
have become ubiquitous
, did you know that even the Pharaohs had a yen for the iconic
Jewish comfort food that is as much a symbol of New York City
as baguettes are to Paris? Bagels turn out to be surprisingly easy to make at home
, too, though they won't be the same without a schmear
and some nice Nova
on Ask.) Extra credit: the history of everything
with a fascinating (well, unless you're kosher) history of colonial curing methods.
A vanishing world... in a bowl of chowder.
An extraordinary article by New York Times
writer Molly O'Neill about how changes in the recipe for New England's favorite soup reveal sea changes happening at sea. [Images here
-- a veritable cornucopia of heart-healthy ingredients
on a bun. Pat
make 'em in Philly (where else?), inspiring a rivalry not quite as intense as Sunni vs. Shi'a
. (In bad taste, you say? Since when is a cheesesteak in good taste?)
Some people put Cheese Whiz on 'em (a "Whiz wit"
). Jim FedExes 'em
. Philadelphians have strong opinions
about 'em. The leader of the Free WorldTM eats 'em
and then lies about 'em
. Faux-fu, they ain't. Ever eaten one and lived?