Bagels and lox? Or bagels and Nova? Learn which salmon delicacy you want for brunch. AnnaPustynnikova / GETTY IMAGES Nothing goes better with a bagel and schmear than lox—unless you prefer to heap ...

All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by ...

(JNS) It’s the American Jewish classic that goes way beyond Sunday-morning breakfasts with the whole mishpacha. Lox and bagels with a schmear of cream cheese have become a universal staple for ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

While lox is traditionally made by brining salmon fillets, most of what we see on menus today is cold smoked before arriving on a bagel with schmear. There’s no better practitioner of this art than ...

OK, look: Maybe not everyone around the United States knows what lox is. I could be wrong, but I'm also from New York City and all I've heard smoked salmon called is lox. So I don't want to have that ...

Lest you think that lox is the exclusive province of New York and its suburbs, Stacey and Simon Joseph are here to tell you that London smokes quite a salmon. Their Port Washington-based company, ...

I could get used to this. This everything bagel. This impeccable house-cured salmon. This cream cheese that’s as light as air. All these little sprouts and herbs. The salted capers and house-made ...