The egg cream is a New York classic, but you can give it a new-school twist by swapping the chocolate flavor for vanilla with ...

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, ...

New York is having an egg cream revival — again. That thought occurred to me in July, while parked on a counter stool at Brooklyn Farmacy & Soda Fountain, in Carroll Gardens, sipping the fizzy drink ...

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.