Bev's Bagels an Ann Arbor pop-up with a cult-like following is bringing its popular bagels to a brick-and-mortar spot in ...

Sussman, a James Beard Award-nominated chef, will run the business out of the space that previously housed the Detroit ...

A good bagel needs to be fresh, with a crisp crust and a chewy interior, but that alone won't cut it. You've got to pile on the classic toppings: New York deli cream cheese, some tomatoes, capers ...

James Beard-nominated chef Max Sussman is set to open Bev’s Bagels in the former space of Detroit Institute of Bagels this ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes.

The other bagel sandwiches are: Classic lox with smoked salmon, cream cheese, capers and red onion. Veggie Delight with cucumber, tomato, red onion and hummus. Roast turkey and provolone with lettuce, ...

Smoked salmon is a healthy and versatile protein. It’s delicious on its own, layered on bread and bagels or folded into eggs or creamy pasta, where it imparts its smoky, briny flavor. It’s a healthy ...