When my mother’s sister Clara moved to Los Angeles from Paris, my uncle Menasse had the opportunity to become a partner in a very successful fish wholesale business. His new partners were a father and ...

It’s the American Jewish classic that goes way beyond Sunday-morning breakfasts with the whole mishpacha. Lox and bagels with a schmear of cream cheese have become a universal staple for breakfast, ...

This story originally appeared on The Nosher. Tell someone you made the gravlax at your next brunch and I promise they will be impressed. The truth is that gravlax is a surprisingly simple dish to ...

There are few Jewish foods in America as iconic as the bagel and lox. We eat it at Sunday brunch, after funerals, for Yom Kippur break fast and at brises. It is a staple food of Jewish lifecycles and ...

for this gravlax — they infuse an earthy flavor and a vibrant, bright red color. Wrapped airtight and refrigerated, the salmon will keep for a week.

In this Scandinavian delicacy, fresh salmon is cured with salt, sugar, pepper, and dill for 2 to 4 days. With its rich, varied colors and textures, it always seems to me a thing of beauty that is ...

The subtle flavour and silky texture of gravlax make it a salmon for the 21st Century. Cookbook author June Hersh shares its story. Lox (Yiddish for salmon) is a ubiquitous Jewish staple in New York ...