Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Order the classic: a bagel (yes, you want it toasted) with lox and a schmear. But even that standard order isn’t so straightforward. You’ll often find the shop’s cold case filled with dozens of ...

our recipe for lox rangoon (don't let the name fool you), and many more dishes. But while lox comes from the salmon's belly and is never smoked, smoked salmon can come from any part of the fish ...

“Herring, smoked salmon and pickled lox aren’t just Jewish foods; these are shared by lots of cultures. Jews like to take ownership: ‘These are our foods.’ Then you get Scandinavians ...

Many folks refer to lox colloquially as smoked salmon ... it's better to be safe than sorry. Once you cook smoked salmon into a recipe, you should follow the USDA's guidelines about storing ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Try topping with cooked and peeled prawns instead of the salmon. With a GI of 49 this meal is high protein, low GI and provides 235 kcal per portion. Learning to read the labels on smoked salmon ...

Smoked salmon is not the same thing as gravlax, a Scandinavian specialty, or lox. Lox is unsmoked and salt-cured, explains Peter Shelsky, co-owner of Shelsky's Brooklyn Bagels and Shelsky's of ...

Elizabeth Mervosh is a recipe tester and developer for Dotdash ... For a smokier sandwich, use cold-smoked salmon instead of lox. Stir together cream cheese, sour cream, carrot, horseradish ...