A woman in front of Mrs. Stahl's knish shop in Brooklyn's Brighton Beach neighborhood where author Laura Silver went as a child. Courtesy of the University Press of New England hide caption
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jewish food
The holes in matzo give the cracker its characteristic crunch, Odelia Cohen/iStockphoto hide caption
While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption
Judge Michael Zusman's bialys are topped with roasted onions, poppy seeds and coarse salt. Daniel Zwerdling/NPR hide caption
Nick Wiseman, partner at DGS Delicatessen, inspects the kitchen as an employee prepares pastrami sandwiches for lunch. Daniel M.N. Turner/NPR hide caption
Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish. Courtesy of Jen Snow, Russ and Daughters hide caption