If you absolutely love salmon, you've probably cooked it at home many times. And there's a high probability you also enjoy eating lox (which is different from smoked salmon). But have you ever made ...

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 ...

With its silky-smooth texture and salty flavor, lox is a classic brunch staple for good reason. Salty and silky-smooth, lox is a natural pairing for a bagel with cream cheese. PHOTO: BHOFACK2/GETTY ...

The bagel and lox is a staple of American Jewish cuisine, and, although it has New York roots, it is now popular across the nation. The signature ingredient is lox, which is derived from the Yiddish ...

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 breakfast, ...