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Entries tagged with 'lox'

Beyond the Bagel: All About Smoked Fish

Miki Kawasaki 4 comments

It's about time for smoked fish to move beyond the bagel and become a more regular fixture in mains, sides, and other bites for the brunch spread and beyond. This special food is a great tool for making dishes memorable and giving them a distinctive flavor. More

Sunday Brunch: Smoked Salmon and Egg Bagels

Sunday Brunch Sydney Oland 3 comments

A fast, satisfying brunch of softly cooked scrambled eggs combined with a toasted bagel and rich smoked salmon. More

A Sandwich a Day: Pastrami Russ at Russ & Daughters

New York Max Falkowitz 3 comments

On first bite it's a dead-ringer for pastrami on rye, but the clean-tasting lox lacks the slick heaviness of pastrami's beef fat. That means you can take down one of these sandwiches without having to take a nap afterward, and you don't need to sacrifice an ounce of salt, spice, or smoke in doing so. More

Cook the Book: Lox, Eggs, and Onions

Serious Eats Lucy Baker 1 comment

Did you know there is a difference between smoked salmon and lox? Before I moved to New York, I certainly didn't. Sure, they both come from the same fish, but lox is actually pickled in brine—it's not smoked at all.... More

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