Ep 9. Adam Richman's Take on NYC's Bagels & Lox
- TV-PG
- April 6, 2018
- 11 min
In episode 9 of Food Groups season 2, viewers are taken on a journey through the iconic New York City dish of bagels and lox with host Adam Richman leading the way. Richman takes viewers to some of the best bagel shops and delis in the city, each with their own unique take on the classic combination of smoked salmon and cream cheese on a freshly baked bagel.
The episode starts with Richman giving a brief history of bagels and lox, explaining how Jewish immigrants brought the dish to America and how it became a staple of New York City cuisine. He then takes viewers to his first stop, a small, family-owned bagel shop in the heart of Brooklyn. Here, viewers get an up-close look at the bagel-making process, from the shaping and boiling to the baking and topping.
Next, Richman heads to a classic New York City deli known for their delicious lox. He sits down with the owner to learn about the different types of lox and how they are prepared. He then samples a few of their signature dishes, including a bagel sandwich with lox, cream cheese, and all the fixings.
Throughout the episode, Richman meets with various bagel and lox makers, each with their own twist on the traditional recipe. He visits a vegan deli that makes a plant-based version of lox using carrots and spices, as well as a trendy bagel shop that serves up unique combinations like lox with jalapeno cream cheese and pickled onions.
As the episode comes to a close, Richman reflects on his journey through the world of bagels and lox in New York City. He shares his favorite spots and dishes, and encourages viewers to try the different varieties and explore the city's rich culinary history on their own.
Overall, Adam Richman's Take on NYC's Bagels & Lox is a delicious and informative episode that showcases some of the best that New York City has to offer when it comes to this iconic dish. Whether you're a native or a visitor to the city, there's something to learn and enjoy in this mouth-watering exploration of bagels and lox.