Bagels are wheat elevated—a synergy of malt, yeast, flour, and water transmuted into gluttonous joy spread across the land. Try one once and down the bagel hole you go, hooked for life. But who makes them best? Predictably, New York has declared itself the authority on rolls with holes. The city does make great bagels. But there’s just one thing.
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Save money and eat a delicious nutrient-dense meal with my personal recipe for pea soup, a fun and spicy twist on a Quebec foodie tradition usually made with whole peas. But in my world, whole peas take way too long to cook. So I cheat a little using split peas instead, which soften in a quarter of the time.
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Montreal’s finest hot wheels and classic cars converge weekly at roadside diner the Orange Julep—the “Big Orange”—on Decarie Boulevard, a favorite landmark/eyesore among kids, their parents, their grandparents, and even their grandparent’s parents, a tradition going back generations that goes hand in hand with a mystery beverage suspiciously reminiscent of industrial hand soap.
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