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 ...

If you’ve ever been to a bagel shop in New York City (undoubtedly the bagel capital of the world), you know that ordering even a basic bagel can be a sweat-inducing experience. Where’s the menu?

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 ...

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 ...

Preparing the carrot this way surprisingly emulates smoked salmon, harnessing the taste-of-the-sea flavour of nori seaweed. A delicious canapé that’ll please everyone.Method: Place all the ...

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 ...