A visit to eastern Europe reveals the origins of the cured and smoked meats, matzo balls, pickles, and other beloved staples of Jewish delicatessens around the world. “It hit me that it’s nothing short of a miracle that these foods, these traditions, have survived,” writes author David Sax.
In this special section:
• David Sax explores Budapest and Bucharest in Roots of the Deli
•Meats of the Deli: in search of the origins of common deli meats like pastrami and pickled tongue.
•The Deli Diaspora: the best delis in North America and Western Europe
•The Recipes: from challah to rugelach, the best deli recipes from around the world
•Travel Guide : Where to eat and stay in Bucharest and Budapest