Learn How to Make Homemade Bagels for Yom Kippur Fasting

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After the fast ends at sunset on Yom Kippur in many homes, the meal of choice comes from the appetizing counter, with smoked fish, cream cheese, and bagels. This year those bagels could be homemade if you participate in a class taught by bagel experts Reva Castellenti and Sam Silverman on Saturday at 4 or 6:30 pm, at Bagel Market in Midtown. Or maybe you just want to learn how to make bagels without any observances. Either way, the two-hour hands-on session involves rolling, boiling, seeding and baking the bagels, and taking a dozen of them home. Bagels will be served to eat with spreads, along with beer and wine, and the history of bagels will be revealed. There will also be a three-hour class to break the fast on Monday, September 25 at 6 pm, with more food to eat.

Yom Kippur Bagel Making Classes, Saturday 4th and 6:30 p.m., and Monday at 6 p.m., each $150, Bagel Market, 264 West 40th Street, nycbageltours.com.

Are you planning a dinner for 1000 people? Or even 100? Chef and philanthropist José Andrés can guide you with what could be a first: a disaster relief cookbook. The voluminous, well-illustrated volume tells the story of World Central Kitchen, the on-the-ground organization that has been serving seasoned rice in four-foot paella pans, making sandwiches under makeshift tents, and serving Ukrainian borscht in 50-quart containers. . since it first appeared on the scene in 2010 after an earthquake hit Haiti. The recipes, which include that borscht, a lush baked macaroni and cheese with variations, a simple green chile chicken, and a fresh salad with the clever addition of pork rinds, generously feed four to six people; There are instructions for scaling down or scaling up, in case you find yourself at home alone or running a soup kitchen. Worker profiles and food stories are included.

“The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope” by José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter, $35).

There is a new option in the Poi Dog sauce collection, as the Hawaiian chef was called Kiki Aranita‘s Philadelphia restaurant that closed in 2020 and now identifies products. With miso, Chinese five spice, and pineapple, you have the umami-rich Huli Huli, a take on a marinade and spread for roast chickens on the islands that enhances just about anything. In addition to Huli Huli, Poi Dog also has Guava Katsu, spicier than Huli Huli, and Chili Peppah Water, a vinegary and fruity condiment. Through the end of the month, the company will donate 10 percent of profits to World Central Kitchen Maui Relief Fund.

Poi Dog Huli Huli, $17 for 12 ounces; Guava Katsu, $16 for 12 ounces, Chili Peppah Water, $9 for 5.2 ounces, poidogphilly.com.

These stylish insulated bags, designed for transporting wine, are from a new company, Shopping bag, founded by Nic Bradley, who has been in the wine business, and Dhruv Singh, an entrepreneur. They drew on the expertise of advisors, including sommeliers and former somms like Belinda Chang and Andre Mack. The bags, made from durable black recycled nylon with wide, sturdy handles and straps, interior insulation and padding to prevent tearing, come in three sizes. There’s a six-bottle backpack, six-bottle bag, and four-bottle holder, all of which have additional pockets to accommodate laptops and other items.

Panier backpack with 6 bottles, $290; bag of 6 bottles, $230; Carrier of 4 bottles, $200, panierbag.com.

Like pulling an old bottle out of the cellar, John Anderson, who founded Woodhouse Chocolate in St. Helena, California, with his wife, Tracy Wood Anderson, dug into the chocolate company’s vault to recover the TAB: Caramel-Almond bar. -butter. The oblong bars, coated in dark or milk chocolate and studded with almonds, have ganache-like filling centers riddled with chunks of buttery caramel. They will be available until the end of October.

Woodhouse Chocolate, Dark Caramel Almond Butter Bar, Milk Caramel Almond Butter Bar, $12 for three (3.9 ounces), woodhousechocolate.com.

Although sweeteners like ginger syrup, agave syrup, and even simple syrup are barely used by the ounce in most cocktails, it’s good to have a good supply on hand. Refrigerated they keep well. Cheeky Cocktails, a Brooklyn company founded by April Wachtel, a cocktail instructor, now sells its vibrant syrups in 25.4-ounce bottles: espresso, cranberry, honey, honey ginger, ginger agave and simple syrup essential. The syrups, which are effective in iced tea and on fresh fruit, are made without added colors, flavors or preservatives. Do you need less? They come in four and 16 ounce sizes. The company also sells lemon and lime juices, which are good to have on hand in case of emergency, although fresh is always better.

Cheeky Cocktails Syrups, $22 to $37, cheycocktails.co.

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