If you grew up with a Jewish grandmother, you’re likely more than familiar with dishes like chopped liver and borscht. But if you didn’t, your knowledge of the cuisine might not go much further than your go-to bagel and lox—in which case, it’s time to change that. (For clarity’s sake, we’re talking here about the culinary legacy of the city’s Ashkenazi immigrants and their descendants. Many other regional Jewish cuisines can be found in New York, but that’s a story for another time.) From the institutions of the Lower East Side to new-school deli counters stocked with Dr. Brown’s, here’s how to eat your way through the city’s Jewish food scene, one knish at a time.
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