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The bialy was brought to the United States by Polish Jewish immigrants in the late 1800s, and became a staple of Jewish bakeries in the Northeastern United States. Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach ...
Kossar's bialys hot out of the oven. The bialy gets its name from the "Bialystoker Kuchen" of Białystok, in present-day Poland. Polish Jewish bakers who arrived in New York City in the late 19th century and early 20th century made an industry out of their recipe for the mainstay bread rolls baked in every household.
Traditional Polish alcoholic beverages include mead, beer, vodka (Old Polish: okowita, gorzała), and to a lesser extent, wine. In recent decades, beer has become very common: popular are both traditional Polish beer styles like Baltic porter and oak-smoked Grodziskie and also many other styles brewed by many small craft breweries.
Eva’s has offered traditional Polish cuisine and European-style baked treats for over 20 years. The location is home to pierogis ranging from blueberry and sweet cheese to bacon, as well as ...
Bagels with cream cheese and lox (cured salmon) are considered a traditional part of American Jewish cuisine (colloquially known as "lox and a schmear"). Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had ...
Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860 (Princeton UP, 2016) xviii, 347 pp. Batterberry, Ariane Ruskin & Michael Batterberry (1973). On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City ...
Polish-Jewish culture in New York City (15 P) Pages in category "Polish-American culture in New York City" The following 22 pages are in this category, out of 22 total.
Kołacz or korowaj – traditional sweet breads, also known as yeast cakes, customarily served at weddings; Kiełbasa – sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty