You’ll only need a few ingredients: salmon, salt, and time. Since lox is cured, not cooked, the quality of the fish is paramount here—this is the time to splurge for sushi-grade.

Lox is salmon that's cured, not smoked—and there's more than one way to cure it. "Lox can be cured just in salt, or salt and sugar, or a brine of just salt, or a brine of salt and sugar," says ...

Like smoked salmon, lox is salmon that's been cured in salt (and sometimes other seasonings) and is typically sliced paper-thin. You can use both for bagels with cream cheese, scrambled eggs ...

At its bare minimum, a bagel sandwich can have the three main ingredients — bagel, cream cheese, and lox — but garnishes offer pops of crunchy textures, briney bites, and herby notes.

Lox on a bagel. Tante Tati/Pixabay Lox wasn’t always the silky, buttery-cured salmon found nearly everywhere today. For Eastern European Jews, it was herring salted to last through the winter ...

Jeff’s Bagel Run There’s lots of lox to go around at Jeff’s Bagel Run, which (big news!) will be opening the doors on its long-awaited Oviedo location (1351 Alafaya Trail) on Feb. 16.

The word LOX made its first appearance in the New York Times Crossword in 1953, as a clue for “smoked salmon.” Most recently, it appeared in Monday’s puzzle, constructed by Rebecca Goldstein.

Tear remaining 2 ounces (about 1/3 cup) salmon into large pieces and place decoratively on top of quiche. Top with a more capers, dill, red onion, and everything bagel seasoning.

After months of delays, a new bagel joint is finally opening in downtown Reno with guns blazing. Lox, Stock & Two Smoking Bagels is opening to the public at 25 W. Second St. on Friday, Feb. 2.

Smokehouse temperatures stay between 150 and 160 degrees Fahrenheit — low enough to preserve the salmon’s moist texture and high enough to produce a tender flakiness. Besides lox on a bagel, the ...