NYC Eastern European Jewish Cuisine
Much of the cuisine usually associated with New York City stems in part from its large community of Eastern European Jews and their descendants. The world famous New York institution of the "Delicatessen," commonly referred to as a "Deli," was originally an institution of the city's Jewry. Much of New York City's Jewish fare has become popular around the globe, especially bagels. (New York City's Jewish community is also famously fond of Chinese food, and many members of this community think of it as their second ethnic cuisine.)
- celery soda
- New York-style pastrami
- brisket
- corned beef
- tongue
- knish
- New York-style bagels and lox (see also: appetizing)
- cream cheese
- whitefish with and without pike
- Gefilte fish
- blintzes
- potato pancakes
- bialy
- challah bread
- matzo
- egg cream
- pickled cucumbers (especially dill pickles)
- kishka
- potato kugel
- chopped chicken liver
- matzo ball soup
- lokshen soup
Read more about this topic: Cuisine Of New York City
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