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If I'm feeling fancy, an everything bagel with pesto mixed with cream cheese (topped with tomato slices when they are in season).

For a lazy day, a toasted cinnamon raisin bagel with cream cheese makes me almost unreasonably happy.

depends on the mood, my top three are

black russian bagel untoasted with butter
everything bagel toasted with cream cheese and tomato
sesame bagel toasted with peanut butter.

Maybe it's just the photography, but those eggs are gorgeous. Are they poached?

either lox red onion and cream cheese
tuna fish
vegetable or scallion cream cheese
butter and cream cheese mixed together...

This is the ONLY place in Park Slope that I truly miss. This review does a great job at the dishes I've loved most - it's a wonderful restaurant.

Definitely a whole grain, or seedy-style bagel with a little cream cheese, thin slices of tomato and smoked salmon! I know, it's a common favorite, but for a good reason!

I use a brown sugar and chili pepper glaze. I rub them with olive oil and this rub and roast the potatoes.

I think Thanksgiving dinner needs some sharp, definite flavors and some contrasting textures, as there are so many rich, smooth, unctuous dishes. Instead of creamed onions, we do small red onions roasted in balsamic and herbs. Not that green bean thing out of a stack of cans but fresh green beans with some hazelnuts for crunch. No rich soup to start, but plated composed salads: fennel, pear, jicama, bit of bleu cheese, pomegranate seeds, walnut oil and a divine German apple vinegar I can't get any more, sadly. Before dinner we have a few nibbles of smoked salmon with dill. I like the contrast with all the traditional things like mashed potatoes and gravy, then sweet potato spears in chili-maple glaze. We never stuff the turkey - it just gets soggy in there and has to be hauled out as soon as dinner is over, a breeding ground for bad bacteria. We do two dressings baked in dishes, laced with the homemade turkey stock I've been making for a week, and crisp on top: cornbread-apple-fresh sage and my mother's oyster dressing. (Yeah I make the Pullman bread for the dressings from James Beard's recipe). The turkey has inside it only a halved lemon, an onion and some fresh sage. It also cooks faster without all the sludge inside.

I do two cranberry things: the fresh raw one with orange and Cointreau, and a cooked molded one which is SO much better than the canned cylinder with a seam! It's Ann Hodgin's recipe. We haven't missed rolls and eliminated them a couple of years ago, there is so much bread in the two stuffings. My friend and I have been doing this dinner for 23 years; our guest list has been 4 and it's been 15 depending on family plans and how many strays we can corral.. We eat an early dinner, about 6, so we can light the candles, and we have so much fun cooking, the dinner is almost an afterthought. It's the Foody High Holy Day.

Looks like we have some serious brussel sprouts fans here. Yay for little cabbage!

oops - after "drain" it should say remove green beans and set aside.

I always have plain steamed broccoli drizzled with a little butter. I keep it on the crisp side because most of the other food is soft--it's a nice color and textural contrast on the plate.

Or, steam broccoli and cauliflower florets for a minute or two (until the broccoli turns from dull to bright green), then plunge it into ice water. Drain, put the florets in a glass bowl with a pint of cherry or grape tomatoes and drizzle with a nice vinaigrette or a good Italian dressing. It's good chilled, but I like it better at room temp. It's festive, can be used as a side or an appetizer, it's got crunch, and it's lower in calories than anything else on the table.

that barefoot contessa broccoli thing is mighty good. i have it in the oven right now, in fact, minus most of the oil. i do the same thing with brussels sprouts but leave out the basil. it's delicious.