Appetizing. You think you know what it means: tasty, enticing you to eat. But in the early 20th century, among the Eastern European Jewish immigrants living on New York City's Lower East Side, appetizing was more commonly used as a noun, referring to the delicious array of foods -- smoked fish, cream cheeses, cold salads -- that were traditionally eaten with bagels. Back then, there were upward of 30 "appetizing" stores in the neighborhood. Today, only one remains: Russ & Daughters.
The refreshing sweetened vinegar-based drink called shrub has its roots in the 18th century. For the beet juice, you will need a juicer -- or to visit a juice bar. Enjoy this shrub mixed with chilled seltzer or spike it with vodka to make the Beet-and-Lemon Shrub Cocktail. Recipe courtesy of Russ and Daughters.
Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this appetizing classic, which can also be purchased ready-made from Russ and Daughters. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by sour cream sauce. Recipe courtesy of Russ and Daughters.
In addition to cheese, blintzes may also be filled with ground meat, potato, or fruit. Danielle Dolinsky, MSLO ad sales coordinator, shares her family's Hanukkah recipe for the traditional pancake dish.
Latkes, or potato pancakes fried in oil, symbolize the ancient lamps that held only enough oil for one day but magically burned for eight. Here, you'll find our favorite classic and modern variations of this Hanukkah treat, including vegetable latkes, sweet potato latkes, and potato pancakes with caviar.