|
Pletzel
Pletzel, platzel or pletzl (), also known as ''onion board'' or ''onion flat'', is a type of Jewish flatbread or flat roll similar to focaccia. Overview In Bialystok, Poland, where the pletzel likely originated, it was known as ''Bialystoken tzibele pletzel kuchen'', or "Bialystock onion pletzel cakes" in Yiddish. They are related to the bialy, but larger, sweeter, thinner, harder, and flatter. In Eastern Europe, they were sold as a street food from pushcarts. They are also called ''flam pletzel'' or "flame cakes." In Yiddish and Germanic languages, ''pletzel'' literally refers to a small town square, perhaps inspiring the name for the square of dough with onions and poppy seeds imaginatively invoking a plaza. An American Jewish immigrant autobiography written in Yiddish in 1936 mentions eating pletzel. They became common in the Lower East Side Jewish community in New York City, where they became a staple food alongside bagels and bialys. They could also be found in the Jewish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagels
A bagel (; ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as . Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the Capital city, capital and List of communes in France with over 20,000 inhabitants, largest city of France. With an estimated population of 2,048,472 residents in January 2025 in an area of more than , Paris is the List of cities in the European Union by population within city limits, fourth-most populous city in the European Union and the List of cities proper by population density, 30th most densely populated city in the world in 2022. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, culture, Fashion capital, fashion, and gastronomy. Because of its leading role in the French art, arts and Science and technology in France, sciences and its early adoption of extensive street lighting, Paris became known as the City of Light in the 19th century. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an official estimated population of 12,271,794 inhabitants in January 2023, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer. Etymology The noun ''Schmaltz'' is derived from the German verb 'to melt', from the West Germanic root , modern English ''to smelt''. It entered English through Yiddish-speaking Ashkenazi Jews who used to refer to kosher poultry fat; the Yiddish word refers to rendered chicken fat. The English term ''schmaltz'' is derived from Yiddish and is cognate with the German term , which can refer to any rendered fat of animal origin, including lard (more precisely ) and clarified butter (); though according to German law, must exclusively refer to a lard-based product in a commercial context. English use ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York (magazine)
''New York'' is an American biweekly magazine concerned with life, culture, politics, and style generally, with a particular emphasis on New York City. Founded by Clay Felker and Milton Glaser in 1968 as a competitor to ''The New Yorker'' and ''The New York Times Magazine'', it was brasher in voice and more connected to contemporary city life and commerce, and became a cradle of New Journalism. Over time, it became more national in scope, publishing many noteworthy articles about American culture by writers such as Tom Wolfe, Jimmy Breslin, Nora Ephron, Pete Hamill, Jacob Weisberg, Michael Wolff (journalist), Michael Wolff, John Heilemann, Frank Rich, and Rebecca Traister. It was among the first "lifestyle magazines" meant to appeal to both male and female audiences, and its format and style have been emulated by many American regional and city publications. ''New York'' in its earliest days focused almost entirely on coverage of its namesake city, but beginning in the 1970s, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zabar's
Zabar's ( ) is an appetizing store at 2245 Broadway and 80th Street, on the Upper West Side of Manhattan in New York City, founded by Louis Zabar and Lillian Zabar. It is known for its selection of bagels, smoked fish, olives, and cheeses. While considered a Jewish delicatessen, Zabar's does not serve kosher food. History Louis Zabar, born Mordko Leib Zabarka, (1901–1950) came to the United States through Canada from Ukraine, Soviet Union, in the early 1920s. His father, also a merchant, had earlier been murdered in a pogrom in Ukraine. Louis first lived in Brooklyn, where he rented a stall in a farmer's market. He married Lillian Teitlebaum (1905–1995) on May 2, 1927, and they had three children: Saul Zabar (born in 1929), Stanley Zabar, and Eli Zabar. Lillian had come to America by herself and settled with relatives in Philadelphia. She moved to New York City and met Louis Zabar, whom she knew from their village in Ukraine. Louis Zabar died in 1950; by that time he owned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower East Side
The Lower East Side, sometimes abbreviated as LES, is a historic neighborhood in the southeastern part of Manhattan in New York City. It is located roughly between the Bowery and the East River from Canal to Houston streets. Historically, it was understood to encompass a much larger area, from Broadway to the East River and from East 14th Street to Fulton and Franklin Streets. Traditionally an immigrant, working class neighborhood, it began rapid gentrification in the mid-2000s, prompting the National Trust for Historic Preservation to place the neighborhood on their list of America's Most Endangered Places in 2008. The Lower East Side is part of Manhattan Community District 3, and its primary ZIP Code is 10002. It is patrolled by the 7th Precinct of the New York City Police Department. Boundaries The Lower East Side is roughly bounded by East 14th Street on the north, by the East River to the east, by Fulton and Franklin Streets to the south, and by Pearl St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kossar's Bialys
Kossar's Bialys (Kossar's Bialystoker Kuchen Bakery) located at 367 Grand Street (and Essex Street), on the Lower East Side in Manhattan, New York City, is the oldest bialy bakery in the United States. Background The bialy gets its name from the "Bialystoker Kuchen" of Białystok, in present-day Poland. Polish Jewish bakers who arrived in New York City in the late 19th century and early 20th century made an industry out of their recipe for the mainstay bread rolls baked in every household. History Kossar's Bialys, originally known as Mirsky and Kossar's when Isadore Mirsky and Morris Kossar founded it in 1936, is one of the few remnants of what was once its own industry in New York City with its own union association and an owners' alliance known the Bialy Bakers Association, Inc. Originally located at 145 Clinton Street in Manhattan's Lower East Side, Kossar's Bialys moved to its current location at Grand and Essex Streets in the early 1960s after a union dispute and subs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Bakery
Jews (, , ), or the Jewish people, are an ethnoreligious group and nation, originating from the Israelites of ancient Israel and Judah. They also traditionally adhere to Judaism. Jewish ethnicity, religion, and community are highly interrelated, as Judaism is their ethnic religion, though it is not practiced by all ethnic Jews. Despite this, religious Jews regard Gerim, converts to Judaism as members of the Jewish nation, pursuant to the Conversion to Judaism, long-standing conversion process. The Israelites emerged from the pre-existing Canaanite peoples to establish Kingdom of Israel (Samaria), Israel and Kingdom of Judah, Judah in the Southern Levant during the Iron Age.John Day (Old Testament scholar), John Day (2005), ''In Search of Pre-Exilic Israel'', Bloomsbury Publishing, pp. 47.5 [48] 'In this sense, the emergence of ancient Israel is viewed not as the cause of the demise of Canaanite culture but as its upshot'. Originally, Jews referred to the inhabitants of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Dairy Restaurant
A Jewish dairy restaurant, Kosher dairy restaurant, dairy lunchroom, dairy deli, ''milkhik'' or ''milchig'' restaurant is a type of generally lacto-ovo vegetarian/pescatarian kosher restaurant, luncheonette or eat-in diner in Ashkenazi Jewish cuisine, particularly American Jewish cuisine and the cuisine of New York City. Overview Due to the strict rules for separating milk and meat in Jewish law, dairy or ''Milk and meat in Jewish law, milchig'' () restaurants evolved as an alternative to Jewish delicatessens which specialized in meat (''fleischig''). They are generally ovo-lacto-pescatarian even though they may be referred to as "vegetarian" or "vegetarian and dairy restaurants". Descended from the ''milchhallen'' or "milk pavilions" of Europe, they began appearing in the History of the Jews in New York City, Jewish immigrant community of the Lower East Side of Manhattan in the late 19th and early 20th centuries, where there were at one time hundreds of dairy restaurants. Dairy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Jewish Cuisine
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S. History Between 1881 and 1921, around 2.5 million Jews immigrated to the United States from Eastern Europe. Most of them settled in large cities in the northeastern part of the country, especially New York, Philadelphia, Boston, Cleveland, Chicago, and Baltimore. These immigrants brought with them a well-developed culinary heritage. The cuisine continued to evolve in America, in the homes of the immigrants and their descendants, and in delicatessens and appetizing stores in New York City and elsewhere. Delicatessens were quite popular among second-generation Ameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmear
__NOTOC__ ''Schmear'' is a word of Germanic origin, equivalent to "smear" or "spread" (usually fat or butter). In some Germanic languages, the cognate of ''smear'' itself means butter (cf. ''smör/smør'' in the North Germanic languages). The use and spelling of ''schmear'' or ''shmear'' in American English is a direct loanword from Yiddish, where its original usage referred to cheese. In modern usage it has extended to anything that can be spread, such as cream cheese spread upon a bagel.- - In some cases, it refers to "an entire set or group of related things", or the expression "the whole shmear". It can also refer to bribery, as a "little extra" spread on top. In card game A card game is any game that uses playing cards as the primary device with which the game is played, whether the cards are of a traditional design or specifically created for the game (proprietary). Countless card games exist, including famil ...s such as Schafkopf, Pinochle or Sheepshead, schm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone. Stabilizers such as carob bean gum and carrageenan are often added in industrial production. It can also come in several flavors. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese originated in the United States in the 1870s. Origin Around 1873, William A. Lawrence, a dairyman in C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
