An egg cream in a pint glass with a red and white striped straw - Bhofack2/Getty Images Unless you grew up in, or have spent time in New York, or the Northeastern coast, you are probably unfamiliar ...

The classic, frothy egg cream is nostalgia in a glass. I’m not a New Yorker by any means. I grew up in a Connecticut suburb an hour north of the city, but as an Ashkenazi Jewish person, I’ve always ...

Raising chickens a family affair in Bethlehem Township. Colored eggs are based on genetics. Haines children are members of 4-H. BETHLEHEM TWP. − Who needs the Easter Bunny when you can raise chickens ...

We don’t generally think of heavy cream as a “cooking fat,” or at least I don’t. To me, it is a drinking fat, a whipping fat, a drizzling fat, and I’m sure it’s all of those things to you as well, but ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Leafing through the Jewish Journal, the article almost leaped into my lap. It was all about the egg cream. But not yet. At about age nine, I had earned the privilege of walking the neighborhood alone.

This article originally appeared on The Nosher. An egg cream was my father’s kitchen claim to fame. He assembled them with great flourish — Fox’s U-Bet chocolate syrup, cold milk from a glass bottle, ...

Now that we are deep into the month of May and Easter is firmly behind us, you might think that the time of cream eggs is over. This is only partially true. The time of creme eggs has (sadly) past us ...